Vietnamese Cao Lau Noodles with Pork

Ingredients

• 6 ounces thick rice noodles
• 8 ounces pork shoulder, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 1 teaspoon neutral oil
• 1 cup bean sprouts
• 1 cup romaine, shredded
• 1/2 cup mixed herbs
• 1/4 cup crispy rice crackers
• 1 scallion, sliced
• 1 tablespoon lime juice

Steps

1. Cook rice noodles according to package directions, drain, and rinse briefly with cool water.
2. Mix pork with soy sauce, fish sauce, and brown sugar. Heat oil in a skillet and cook pork for 5 to 6 minutes until browned and cooked through.
3. Toss noodles with lime juice and a splash of water to keep them loose.
4. Divide noodles, sprouts, lettuce, and herbs between two bowls. Add hot pork on top.
5. Finish with scallions and crispy rice crackers just before eating.

Allergen note: Contains gluten, soy and fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.