Ingredients

• 500ml (2 cups) vegetable oil
• 150g bean vermicelli (glass noodles) (see note)
• 500g pork mince or chicken mince
• 2 cloves garlic
• 2 eggs
• 125g palm sugar or granulated sugar
• 3 limes
• 2 1/2 tablespoons fish sauce
• 2 eschalots
• 50g tofu puffs (see note)
• 2 spring onions
• 2 long red chillies
• 1/3 cup coriander leaves, plus extra, to serve
• 2 cups bean sprouts

Method

• Step 1 Heat all but 2 tablespoons oil in a wok over medium heat to 190C (or when a noodle puffs instantly). Loosen noodle bundles. Working with 1 bundle at a time, lower into oil and fry for 5 seconds or until puffed. Turn over and fry for a further 2 seconds. Drain on paper towel. Drain oil from wok. Reserve for another use.
• Step 2 Heat 1 tablespoon fresh oil in wok over high heat. Add pork and stir-fry for 2 minutes. Peel garlic, crush into wok, then stir-fry for a further 2 minutes or until pork is cooked through. Transfer to a bowl.
• Step 3 Heat remaining 1 tablespoon fresh oil in wok over medium heat. Crack eggs into wok, then, using a spatula, stir for 2 minutes or until scrambled. Add to pork in bowl.
• Step 4 Grate palm sugar. Wipe wok clean and place over medium heat with sugar and 2 tablespoons water. Cook, without stirring, for 3 minutes or until a thick syrup. Zest 2 limes into wok, then squeeze over juice. Add fish sauce. Simmer for 2 minutes or until combined, then pour over pork.
• Step 5 Peel eschalots, then thinly slice with tofu and onions. Halve 1 chilli. Remove seeds and cut into julienne (matchsticks). Break up noodles. Add eschalots, tofu, onions, chilli, noodles, coriander and bean sprouts to pork and toss to combine.
• Step 6 Divide pork mixture among bowls. Cut remaining lime into wedges, thinly slice remaining chilli, then serve with extra coriander.