1 bunch Asian basil (normal basil can be substituted), leaves picked
1 bunch perilla, leaves picked (if available)
2 long red chillies, finely sliced
2 spring onions, finely sliced
4 tbsp fish sauce
1 tbsp dark soy sauce
5 spring onions, finely sliced
1 shallot, finely diced
2 garlic cloves, finely diced
Pepper, to taste
1 tbsp oil
DIPPING SAUCE INGREDIENTS
2 tbsp fish sauce
2 tbsp white vinegar
2 tbsp sugar
1 small chilli, diced (optional)
2 tbsp lime juice
To prepare the Trimmers’ Choice Fettucine, pour noodles out of packets and rinse off the soaking liquid thoroughly. Pour boiling hot water over the noodles and soak for a minute. Refresh the noodles in cold water and set aside.
Combine the marinade ingredients in a mixing bowl. Pour half the marinade over the minced meat and half over the pork belly, working the marinade into the meat. Leave to marinade for 30 minutes.
With the minced meat, take 1/3 cup of the mixture and form into small balls then flatten to the shape of a patty, about 1cm thick. Continue this process until all the mince is used up.
To cook the meat, heat a hot frypan, griddle or bbq. Lightly oil the meat and cook the patties for roughly 4 minutes on each sde, or until cooked. And do the same with the pork belly, for 2 minutes on each side until cooked and golden.
For the dressing dipping sauce, heat 125ml water with the fish sauce, sugar and vinegar until the sugar has dissolved. Allow to cool and add the lime juice and chilli.
To serve, arrange noodles in the bottom of the bowl, add some bean shoots and top with the meat. Add some herbs, chilli and spring onions and dress with dressing.