Best Kept Secret of Thai Street Food!

Von Pailin's Kitchen · 45 Min.

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Zubereitung

1. Soak the dry rice noodles in room temperature water for 30 minutes until fully pliable, then drain.
2. Make garlic oil: heat the oil over medium-high heat with one garlic piece as a tester. When it bubbles, lower the heat to medium-low, add the remaining garlic and stir constantly until golden (not brown) and the bubbling has mostly stopped, about 5 minutes. Strain, keeping the garlic and oil separate.
3. Toss the sliced pork with the soy sauce and sugar until no sauce pools at the bottom.
4. Simmer about 1/4 cup of water, add the ground pork and fish sauce and stir until fully cooked, breaking up lumps. Lift out the pork and keep the cooking liquid.
5. Close to serving, bring a large pot of water to a full boil.
6. Divide the drained noodles into 4 equal portions and keep them separated.
7. In each serving bowl, add 1 tablespoon (15 ml) of the reserved cooking liquid, then the sauce ingredients: lime juice, fish sauce, sugar, bouillon powder, chili flakes and garlic oil. Set aside.
8. Cook the meatballs for about a minute until heated through, then remove.
9. In the same pot, dunk the sliced pork in a strainer for about 30 seconds until cooked through, then set aside.
10. Have all toppings ready before cooking the noodles, as the dish must be eaten quickly.
11. Blanch one portion of noodles in a strainer in the boiling water for 10 seconds, then shake off excess water. The noodles should be slightly chewy in the middle; if fully tender, cut the time to 7 to 8 seconds for the next portion.
12. Put the noodles in the sauced bowl and toss immediately. Add a small handful of bean sprouts and mix briefly.
13. Top each bowl with a few slices of pork, a few meatball pieces, 2 tablespoons of ground pork, 1 heaping tablespoon of ground peanuts, 1 teaspoon of dried shrimp, 1 heaping teaspoon of fried garlic, and plenty of cilantro and green onion.
14. Serve at once with a lime wedge and mix well before eating.

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