Broad Rice Noodles with Chiles, Pork, and Basil
Instructions:
- I have been making this dish for about 20 years and still
love it—it’s hot, sweet, and herbaceous. I keep it short of fiery, then pass hot red pepper flakes at the table for those
with cast-iron palates. If you’re sure everyone you’re eating
with likes heat, increase the dried chiles to a handful
or more.
- 12 ounces wide rice noodles (fettuccine width)
- 2 tablespoons peanut or neutral oil, like grapeseed or corn
- 1 tablespoon minced garlic
- 5 small dried hot red chiles, or to taste
- 5 to 8 ounces ground pork or other ground meat, like beef or turkey
- 1 tablespoon soy sauce and 2 tablespoons Thai fish sauce (nam pla, available at Asian markets) or
- 3 tablespoons either or any combination
- 1 tablespoon sugar
- 2 tablespoons rice or other vinegar
- 1 cup shredded fresh basil leaves
- Salt if necessary
- Hot red pepper flakes (optional)
- Soak the noodles in warm water to cover until soft, 15 to 30 minutes. You can change the water once or twice to hasten the process slightly, or you can simply cook the noodles as you would any other, taking care not to overcook. Drain thoroughly, then toss with half the oil.
- Put the remaining oil in a large, deep nonstick skillet over medium-high heat for a minute or so, until the first wisp of smoke appears. Add the garlic and chiles and cook, stirring, for a minute. Add the meat and reduce the heat to medium. Cook, stirring and mashing with a wooden spoon to break up clumps, until almost all traces of red or pink disappear, 3 to 5 minutes.
- Add the soy and/or fish sauces and the sugar; stir to mix. Add the drained noodles and toss and stir to combine.
- Add the vinegar and most of the basil. Stir and taste; add salt if necessary. Serve garnished with the remaining basil, passing the hot red pepper flakes on the side if you like.
- Rice Noodles with Coconut Milk.
- In Step 2, add 1/2 cup sliced onion and 1/2 cup roughly chopped red bell pepper after the initial cooking of the garlic and chiles. Increase the sugar to 2 tablespoons. In Step 3, use 1 cup coconut milk instead of the vinegar.
- Vegetarian Broad Rice Noodles.
- In Step 2, add 1 teaspoon minced fresh ginger along with the garlic and chiles. Cook 1/2 cup scallion, cut into 1-inch lengths, and 1/2 cup roughly chopped red bell pepper after the initial cooking of the garlic and chiles. Substitute 1 cup pressed or frozen tofu, diced (see page 444) or 1 cup chopped seitan for the meat. You can also successfully combine this variation with the coconut milk variation.