Vietnamese Noodle Bowl with Soy Sauce

Name: Vietnamese Noodle Bowl with Soy Sauce
Yield: Serves 5 servings
Ingredients: 2.2 lbs fresh thin rice vermicelli noodles (about 1 kg, or as desired); 5 pieces fried tofu; Pork loin (pork belly is even better); Soy sauce; Minced garlic; Chili pepper; Sugar; Salt; Seasoning powder; Fresh herbs and vegetables (lettuce, cucumber, mixed herbs, cilantro)

Mai Meep @Meichan234

For this dish, use thin rice vermicelli noodles. Choose a thick soy sauce for the best flavor.

Mai Meep @Meichan234

For this dish, use thin rice vermicelli noodles. Choose a thick soy sauce for the best flavor.

Saved

Ingredients

Serves 5 servings

White section
2.2 lbsfresh thin rice vermicelli noodles (about 1 kg, or as desired)
5 piecesfried tofu
Pork loin (pork belly is even better)
Black section
Soy sauce
Minced garlic
Chili pepper
Sugar
Salt
Seasoning powder
Green section
Fresh herbs and vegetables (lettuce, cucumber, mixed herbs, cilantro)

Saved

Steps

1

Prep:
- Wash the fresh herbs and vegetables twice.
- Use the second rinse water to wash the pork.
2

Pork:
- Boil the pork with a pinch of salt. Check for doneness by piercing with a chopstick; don’t overcook or the pork will dry out.
Fried tofu:
- Lightly fry the tofu again until crispy. Cut into bite-sized pieces.
Rice noodles:
- Boil water and briefly blanch the noodles to soften them.
3

Make the sauce:
- In a pot, combine 1 1/2 cups water (about 360 ml), 2 ladles soy sauce, 1 ladle sugar, a pinch of salt, a pinch of seasoning powder, and a little oyster sauce.
- Bring to a boil, then simmer on low heat for 5-7 minutes until the sauce thickens. Turn off the heat.
4

All done! Divide into bowls and serve!