vietnamese rice noodles with spicy pork and herbs

Categories: Grains and Pasta, Posted by Sandy Bergsten


1/3 pound thin, round rice noodles

1 tablespoons rice vinegar

2 teaspoons soy sauce

1 teaspoon balsamic vinegar

1 teaspoon chile oil

1 teaspoon sugar

1 tablespoon canola 

1/2 pound ground pork

1 teaspoon salt

2 garlic cloves, sliced

1 1-inch piece ginger, chopped

2 scallions, light parts chopped, green parts reserved for garnish

Handful of herbs like mint, basil and cilantro leaves, washed and dried and coarsely chopped

2 tablespoons salted, roasted peanuts, chopped

2 radishes, sliced

1 recipe of quick pickles, optional, recipe below



Bring a large pot of water to a boil and cook the noodles according to the instructions on the package taking care to not overcook or they will turn gummy. Drain the noodles and run them under cold water until they are cool to the touch. Drain well and set aside.

For the dressing whisk together one tablespoon rice vinegar, two teaspoons soy sauce, one teaspoon balsamic vinegar, one teaspoon chile oil and one teaspoon sugar until the sugar dissolves. Set aside.

For the pork topping heat one tablespoon neutral oil over medium heat then add the half-pound ground pork and teaspoon of salt. Pan-fry, breaking the meat into small pieces with a wooden spoon, until it is no longer pink and there is no liquid remaining in the pan, about 5 minutes. Add the garlic, ginger and scallion whites, and stir occasionally until the raw vegetable smell disappears and the meat starts to brown in places, about 5 minutes. Add a tablespoon or two of water and cook for another two minutes until the mixture darkens and becomes thick. Remove from the heat and set aside.

When you’re ready to serve, divide the cool, drained noodles into two individual bowls. Top each with a tablespoon of vinegar dressing followed by a pile of ground pork, coarsely chopped herbs, chopped peanuts and sliced radishes, to taste. Spoon quick pickles along one third of the edge of each bowl. Scatter the sliced green scallions on top. Serve with any remaining garnishes and additional dressing on the side.

Serves 2


quick pickles


2 persian cucumbers

¼ teaspoon kosher salt

2 scallions, whites and light green parts thinly sliced

2 teaspoons rice vinegar

¼ teaspoon toasted sesame oil



Thinly slice the cucumbers, preferably with a mandolin slicer. Toss with ¼ teaspoon kosher salt, gently massage with your hands and place in a colander to dispel their liquid. Let drain for at least 15 minutes. Press gently on the cucumbers in to colander. Transfer to a bowl and toss with the thinly sliced scallions, two teaspoons of rice vinegar and ¼ teaspoon of sesame oil.  Taste and adjust seasoning if needed. Place in an airtight container and refrigerate for up to three days.

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