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Rice Noodles Filled With Pork And Black Fungi Mushrooms

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

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Ingredients

  • 4 dried Black Fungi
  • 1 teaspoon Fish Sauce
  • Pinch Salt
  • Pinch Black Pepper
  • 2 Tablespoons Vegetable oil
  • 4 Cloves Garlic, minced
  • 4 Red Asian Shallots, diced
  • 10 1/2 ounces/ 300 g Minced Pork
  • 1/2 teaspoon Sugar
  • 500 g Pork Terrine, finely sliced
  • 2 Lebanese (short) Cucumbers, sliced into batons
  • 1 bunch Perilla, leaves plucked
  • 1 bunch fresh Vietnamese Mint, leaves plucked
  • 1 bunch fresh Mint, leaves plucked
  • 10 1/2 ounces/300 g Mung Bean Sprouts
  • 2 tablespoons fried Red Asian shallots
  • 1 cup/250 ml Nuoc Cham (dipping fish sauce)
  • 2 Bird's Eye Chiles, finely sliced

Instructions

  • 1. Thinly slice the Black Fungi.
  • 2. Heat a nonstick frying pan over medium heat, then add 2 tablespoons oil. Fry the Garlic and Shallots until fragrant, then add the Pork, Mushrooms, Fish Sauce, Sugar, and pinch of Salt and Pepper.
  • 3. Stir-fry for 4 minutes, then transfer to a bowl and set aside.
  • 4. Scoop 1 tablespoon Pork Mixture onto the noodle sheet, fold 2 sides in, then fold over to form a roll.
  • 5. Transfer to a plate
  • 6. Transfer to a plate

Instructions

  • 1. Thinly slice the Black Fungi.
  • 2. Heat a nonstick frying pan over medium heat, then add 2 tablespoons oil. Fry the Garlic and Shallots until fragrant, then add the Pork, Mushrooms, Fish Sauce, Sugar, and pinch of Salt and Pepper.
  • 3. Stir-fry for 4 minutes, then transfer to a bowl and set aside.
  • 4. Scoop 1 tablespoon Pork Mixture onto the noodle sheet, fold 2 sides in, then fold over to form a roll.
  • 5. Transfer to a plate
  • 6. Transfer to a plate

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