Vietnamese Tapioca Noodles with Pork
Ingredients
- 400 gWide rice noodles (ho fun) (cooked al dente)
- 300 gPork belly (boiled then finely shredded)
- 400 mlCoconut milk
- 1 tbspRice starch (for thickening)
- 2 tbsppalm sugar
- 4 tbspfish sauce
- 2 tbspLime juice
- 2 pcGarlic (minced)
- 1 pcThai chili (finely sliced)
- 200 gbean sprouts (quickly blanched)
- 0.5 pcCucumber (julienned)
- 0.5 pcMint fresh (leaves picked)
- 3 tbspToasted rice powder (to coat the meat)
Method
Thick, tender rice noodles coated in a velvety coconut cream. Finely shredded pork provides texture, balanced by the crisp freshness of bean sprouts and aromatic herbs.
- 1
Plunge the pork belly into boiling salted water. Cook until the meat is tender. Cool immediately, then cut into very fine filaments. Mix thoroughly with the toasted rice powder to coat each filament and create the 'bì'.
- 2
Heat the coconut milk with a pinch of salt and the palm sugar. Dissolve the rice starch in a little cold water and add it. Stir until the sauce coats the spoon in a thick and velvety way.
- 3
Mince the garlic and Thai chili. Mix with fish sauce, lime juice, and a little water to balance. Aim for a balance between salt, acid, and heat.
- 4
Cook the wide rice noodles. In a bowl, arrange the bean sprouts, sliced cucumber, and herbs. Place the noodles on top, then the pork coated in toasted rice. Generously drizzle with coconut cream and the prepared fish sauce.
Frequently asked questions
How do you get this dish right?
- The pork must be sliced as thinly as possible so the sauce clings to every strand.
- The coconut cream should never boil vigorously, only simmer to maintain its silkiness.
How long does this dish keep?
Store components separately in the fridge. Only mix right before serving.
