Mystery and propaganda protect the true Hoi An recipe but this is a pretty good approximation. I was surprised at the use of rice noodles being convinced that in fact they were some kind of udon. The noodles are made with a local well water which probably has a high pH and thus gives the noodle some extra chew. Such noodles are able to be prepared but I certainly don't have the recipe used in Hoi An. If you are a noodle maker and familiar with the manipulation of the dough with Lye water and so, then I would encourage you to experiemnt. Hopefully you will develop a product that you feel is excellent and then I would be really happy iof you would allow EdiblyAsian to publish your creation :) In the meatime however, enjoy this flavoursome approximation to keep up your energy reserves!
Ingredients:- 300g Pork
- 2 cups hokkien-style rice noodles
- 2 cups bean sprouts
- 4 cloves garlic
- 1 tsp Chinese 5 spices
- 1 tbsp soy sauce
- 1 tsp sugar
- pinch chicken stock
- Cashew Root powder (used for colour)
- 2 tbsp vegetable oil
- 1 cup water
- Lettuce and Asian greens
- Pepper
- Rice paper croûtons
- Spring onions
Method:- Heat oil and paprika.
- Fry pork with smashed garlic, soy sauce, chicken stock and spices for 3 minutes In fact the meat prepared here is a subset of a most delicious Chinese Roast barbecued pork. many countries have there own interpretation. using the specific preparation gives a much better product and I recommend that you either buy some Xa Xiu or make it yourself
- Add 1 tbsp water and fry for a further 2 minutes.
- Remove from heat, put aside.
- Put hot water on heat and add sprouts, cook for 1-2 minutes until soft.
- Remove sprouts, add noodles and cook noodles for 2 minutes.
- Put noodles in a bowl, on top of lettuce and greens, add pork, chopped spring onions, croûtons and pepper
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