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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!

  • 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
  1. Heat oil and paprika.
  2. 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
  3. Add 1 tbsp water and fry for a further 2 minutes.
  4. Remove from heat, put aside.
  5. Put hot water on heat and add sprouts, cook for 1-2 minutes until soft.
  6. Remove sprouts, add noodles and cook noodles for 2 minutes.
  7. Put noodles in a bowl, on top of lettuce and greens, add pork, chopped spring onions, croûtons and pepper