Porkpork belly or preferred cut, sliced into thin strips200 g
Vietnamese rice noodlesdried140 g
Green onion3
Chili pepperoptional1
Ginger stripsoptional12 g
Dried shrimpor use dried shrimp as substitute15 g
Sake30 ml
Saltto taste~1½ tspest.
White pepperto taste
~½ tspest.
Soy saucefor marinade, optional for soup5 ml
Cornstarchfor marinating pork1 tsp
Sesame oilfor marinating pork~1½ tbspest.
Sugarfor marinating pork1 tsp
Olive oilfor cooking meat and aromatics~3 tbspest.
Hot wateradded in two batches (700ml first, then 1000ml)1700 ml
Steps
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1
Cut pork into thin strips. Mix salt, sugar, white pepper, soy sauce, sake, cornstarch, and sesame oil together, then massage this mixture into the pork strips in one direction until fully absorbed. Refrigerate for 15 minutes to marinate.
2
Peel the bottle gourd, remove the seeds, and cut into even-sized slices. Slice the chili pepper diagonally, cut the white part of green onion into segments, and cut ginger into thin strips. Prepare the dried shrimp.
3
Soak rice noodles in warm water for about 10 minutes until softened. Set aside.
4
Heat a wok over medium heat. Add olive oil to the cold wok, then add ginger, white scallion, and chili pepper. Stir-fry until fragrant and sizzling, then add dried shrimp and continue frying.
5
Add bottle gourd to the wok and toss with the aromatics until evenly coated. Season with salt and white pepper, and continue stir-frying until the gourd softens. Splash sake into the wok and keep tossing until the gourd becomes translucent.
6
Increase the heat and add about 700ml of hot water. Let the broth boil continuously for 2-3 minutes to emulsify, then reduce to medium-low heat and simmer for about 10 minutes.
7
In a separate pan, add olive oil and heat it. Once hot, add the marinated pork strips and pan-fry until lightly browned on the surface. Turn off the heat—the meat does not need to be fully cooked.
8
After simmering for 10 minutes, add approximately 1000ml of hot water to the pot. Add the softened rice noodles and gently place the pan-fried pork into the broth. Mix gently to allow the meat flavors to infuse.
9
Add white pepper to taste and adjust the salt level as needed. If desired, add a splash of soy sauce. Finish by adding the reserved green scallion tops, stir, and remove from heat.
PrimedTableBETA
