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Prep 10 mins
Cook 15 mins
I created this recipe out of sheer desperation. I had purchased all the ingredients for Bun Cha and was preparing it but could not get past the smell of the fish sauce. I realized most Asian dishes have the fish sauce and there was no way I was opening that bottle again so... I took what I had and created this light, crisp, mild pork dish. My husband says it would have been better with a little chilie sauce so if you like spicy you might try it. Happy eating!
- 1 tablespoon butter
- 1 medium shallot, minced
- 1 large garlic clove, minced
- 2 inches gingerroot, peeled & minced (more or less to taste)
- 1 medium bell pepper, julienned
- 1 medium carrot, sliced very thin on an angle
- 1 lb boneless pork loin, minced
- 1 (14 ounce) can fat-free low-sodium chicken broth
- 8 ounces water
- 1 chicken bouillon cube
- 6 -8 large fresh basil leaves, julienned
- chopped of fresh mint, as garnish
- sliced green onion, as garnish
- 16 ounces rice noodles, boiled
- Melt butter in a wok or large frying pan. Sauté shallot, garlic and ginger for about 2 minutes.
- Add carrots and bell pepper and continue to sauté another 2 minutes.
- Add minced pork and cook until no longer pink.
- Add chicken broth, water and bouillon cube. Bring to a boil and simmer about 8 - 10 minutes
- Add basil and let sit until just wilted.
- Place rice noodles in a warmed bowl and spoon pork mixture and broth over noodles. Garnish with fresh mint and green onion according to taste.