25 mins active prep time, 4 servings

Note: We've included a few basic asian sauces in the delivered ingredients for this recipe. If you already have these sauces, you can simply remove them from the list below.

From the author: "I discovered a small village in Bac Ha that grew a variety of red rice. When harvested and dried, the rice grains had a lovely purple colour — something I’d never seen before. This particular rice is also believed to have many medicinal qualities. So I bought some purple rice noodles and wok-tossed them with bamboo shoots and pork. The colour was so vibrant! Unfortunately, you can’t find purple rice noodles outside Bac Ha, so just use regular rice noodles instead. But remember, always use room-temperature fresh soft noodles, never ones that have come straight out of a fridge, as they will break during cooking."

This recipe is from ‘The Food of Vietnam’ by Luke Nguyen, published by Hardie Grant Books, $69.99.

See full recipe at cooked.com.au

Photography © Alan Benson

Ingredients (included in delivery)

- 200g lean pork, thinly sliced
- 100g cooked bamboo shoots
- 300g fresh thick rice noodles, at room temperature
- 1 carrot, julienned
- 1 spring onion, cut into 4 cm lengths
- 1 teaspoon sugar
- 2 teaspoons white vinegar
- 2 teaspoons oyster sauce
- 1 teaspoon light soy sauce
- 2 teaspoons kecap manis
- 1/2 teaspoon freshly ground black pepper
- bean sprouts, to garnish
- coriander sprigs, to garnish

Ingredients (pantry items)

- 1 garlic clove
- 2 teaspoons white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 teapoon light soy sauce

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.