½ bunch green onion, or chinese chives, sliced, plus more for serving
½ cup bean sprout (50 g), plus more for serving
1 egg yolk
lime, for serving
peanut, for serving
red thai chile, diced, for serving, optional
Nutrition Info
Calories 582
Fat 28g
Carbs 65g
Fiber 2g
Sugar 15g
Protein 15g
How to Make It
1. Step
Soak rice noodles in room temperature water 30 minutes prior to cooking.
2. Step
In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, reduce heat, and reduce for 5 minutes until the sauce thickens and coats the back of a wooden spoon. Remove sauce from heat and set aside.
3. Step
Heat a cast-iron pan or wok over high heat.
4. Step
Add pork belly and sear for about 3 minutes.
5. Step
Add oil, minced garlic, shallots, and turnips, and stir to incorporate.
6. Step
Move the pork belly to the side of the pan and add the egg. Break the egg up with a spatula or wooden spoon and stir to scramble.
7. Step
Add soaked rice noodles and stir to evenly incorporate all ingredients, stirring for 1 to 2 minutes.
8. Step
Add 2 or 3 tablespoons of the reduced sauce and stir.
9. Step
Add tofu, Chinese chives or green onions, and bean sprouts. Stir to incorporate and remove from heat.
10. Step
When plating, make a divot in the center of the noodles and add the egg yolk.
11. Step
Serve immediately with lime, peanuts, more sprouts and chives, and red chiles, if desired.
