Rice noodle bowl with roasted pork and vegetables

Step 1/6

• 140 g pork
• 2 cloves garlic
• 1 shallot
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• ½ tsp salt
• 1 tsp pepper
• 1 tbsp sugar

• bowl
• cutting board
• knife

Slice pork approx. 2-3 mm/0.1 in thin. Peel and finely chop some garlic and shallots. Add fish sauce, soy sauce, salt, pepper, sugar, garlic and shallots to a bowl and mix well. Add sliced pork and let marinate for approx. 1 hr. For better results, let it marinate in the fridge overnight.

Step 2/6

• 1 clove garlic
• 1 Thai chili
• 1½ tbsp sugar
• ¼ tbsp fish sauce
• 1 tbsp lime juice
• 4 tbsp water

• bowl

For the sauce, finely chop remaining garlic and Thai chili. Add some sugar, remaining fish sauce, half of the lime juice and warm water to a small bowl and mix well. Add more spices if desired.

Step 3/6

• 1 carrot
• 1 tbsp sugar
• 1 tbsp lime juice

• bowl
• cutting board
• knife

Julienne the carrot and add to a bowl. Add remaining sugar and lime juice. Toss to coat and set aside.

Step 4/6

• 200 g rice noodles

• oven
• pot

Preheat the oven to 175°C/ 350°F. Cook rice noodles according to package instructions. Bake the marinated pork for approx. 8 min., then broil for approx. 2 min. or until browned.

Step 5/6

• ½ cucumber
• 10 g Thai basil
• ½ butterhead lettuce
• 10 g cilantro
• 2 scallions
• vegetable oil for frying

• frying pan
• cutting board
• knife

Drain the carrots and chop cucumber, Thai basil, lettuce, and cilantro and set aside. Chop scallions. Heat vegetable oil in a frying pan over medium-high heat and sauté scallions for approx. 2 min.

Step 6/6

Add lettuce and rice noodles to a serving bowl. Top with other vegetables and baked pork. Add the sauce, serve, and enjoy!

Enjoy your meal!