Broad Rice Noodles with Chiles, Pork, and Basil Recipe
This is an almost assaultive noodle dish, one which heat—accented by vinegar and only slightly moderated by sugar and basil—should dominate. I like to make it mildly hot, then pass crushed red chiles at the table for those with cast‐iron palates.
12 ounces of Rice noodles (fettuccine‐width)
2 tablespoons of Peanut (preferred) or other oil
5 Small dried hot red chiles, or to taste
pound of To 1/2 ground pork (preferred) or other ground meat, such as beef or turkey
1 tablespoon of Soy sauce and 2 s fish sauce (nuoc mam or nam pla, available at Asian markets), or a combination of either
2 tablespoons of Rice (preferred) or other vinegar
1 cup of Shredded fresh basil leaves
Salt, if necessary
Crushed red pepper flakes (optional)
Soak the noodles in warm water to cover until soft; this will take from 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.
Heat the remaining oil over medium‐high heat in a wok or large, deep non‐stick skillet 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 turn the heat to medium. Cook, stirring and mashing with a wooden spoon to break up clumps.
When almost all traces of red or pink disappear, 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 and passing the crushed pepper on the side.
