November 24, 2019 1 min read
2 ea 1.5 ounces mung bean glass noodle packages
1/2 lb ground pork
3-4 shallots, thinly sliced
1-2 Thai red chilies
1/4 cup green onions, chopped
1/3 cup fresh cilantro, roughly chopped
1/4 cup fresh mint, larger leaves chopped
4 tablespoons freshly squeezed lime juice
4 tablespoons fish sauce
1 teaspoon sugar
2 teaspoons Thai ground chili powder, or more to taste
1/4 cup uncooked glutinous rice
In a skillet, toast the rice just until lightly golden. Be sure to stir frequently to prevent browning too much. Allow to slightly cool and then use a mortar and pestle, spice grinder, or blender to grind the toast rice into a semi-fine powder.
In a small pot, boil water and remove from heat. Add glass noodles and let soak until softened. Transfer noodles to a bowl.
In a pan, cook ground pork with a little salt and pepper, until the pork is no longer pink. Add to the noodles.
In a small bowl, combine fish sauce, lime juice, ground chili powder, rice powder (according to taste), and sugar. Mix into the noodles and pork, along with shallots, red chilies, cilantro, mint, and green onions.
Mix everything well and serve on a bed of lettuce.