Ingredients
The following ingredients have 4 Servings
- 1 lb medium thick rice noodles
- 1/4 cup cooking oil
- 1 star anise
- 1 small onion (thinly sliced)
- 3 cloves garlic (finely minced)
- 1 lb pork shoulder/butt (diced)
- 2 roma tomatoes (diced)
- 1/2 tsp salt
- 1/4 cup water
- 5 Tbsp corn starch + 1 cup water
- 1 water
- 2 cups bean sprouts (blanched in boiling water for 10 seconds and then run through cold water)
- 4 Tbsp fermented bean paste (tau cheo)
- 1 cup pickled mustard greens/daikon (roughly chopped)
- 1/2 cup roasted peanuts (chopped)
- Fish sauce to taste
- Crispy fried garlic
- Fresh coriander leaves
- 2 stalks green onion (finely chopped)
- Hard-boiled eggs (halved or quartered)
- Red chili flakes (optional)
Instruction
- Cook the rice noodles in boiling water for few minutes until soft. Drain off water and rinse with cold water and set aside
- Heat oil in a pan and saute star anise for 2 minutes. Add onion and garlic to the oil and saute for 5 minutes until fragrant. Add pork and stir-fry for about 2 minutes. Add in tomato and salt. Stir-fry for another minute then add water, cover and cook over medium-low heat for 8-10 minutes, stirring occasionally. Have a taste and add more salt if needed. Remove the star anise prior to serving
- Prepare the toppings by mixing the cornstarch powder with water. Put them in a small saucepan and cook over medium heat until mixture started to bubble and thickened. Set aside. Blanch the bean sprouts in boiling water for about 30 seconds
