Description
A comforting Thai street food made of silky rice noodles drenched in rich pork gravy, perfect for family dinners or special occasions.
Ingredients
Scale
- 8.8 ounces pork (cut into pieces)
- 1/4 teaspoon salt
- 1 teaspoon ground pepper
- 5 cloves garlic (pounded)
- 1 egg
- 18 ounces rice noodles (sen yai)
- 1 1/2 tablespoons sweet soy sauce
- 3 cups water
- 3.5 ounces carrots (cut into pieces)
- 4 ounces baby corn (chopped)
- 3 tablespoons corn starch
- 2 tablespoons water
- 2 tablespoons fermented soybean paste
- 1 1/2 tablespoons fish sauce
- 1/2 teaspoon sugar
- 5.5 ounces collard greens (chopped)
Instructions
- Marinate the pork: In a bowl, combine the pork pieces with salt, ground pepper, pounded garlic, and egg. Let it rest for at least 15 minutes.
- Prepare the noodles: Heat a wok over medium heat, add the rice noodles and sweet soy sauce, stirring continuously until golden brown.
- Boil the pork: Bring water to a rolling boil, add the marinated pork and carrots, and simmer for about 8-10 minutes.
- Add the baby corn and let it cook for an additional 3-4 minutes.
- Thicken the gravy: Mix corn starch with water, pour into the mixture while stirring to thicken.
- Season the gravy: Stir in the fermented soybean paste, fish sauce, and sugar; simmer for another 2-3 minutes.
- Wilt the greens: Add collard greens until just wilted, then remove from heat.
- Serve: Dish out the noodles and ladle the pork gravy over them. Enjoy immediately!
Notes
Make sure to use high-quality ingredients for the best results. You can make the gravy ahead and store it in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg