Ingredients:
- 2 medium shallots, finely chopped
- 2 lemongrass stalksf chopped
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (nuoc nam)
- 1 tablespoon hot chili paste (optional)
- 2 teaspoons salt
- 2 teaspoons sugar
- 1½ teaspoons Chinese five-spice powder (ngũ vị hương)
- 1 pound boneless pork shoulder
- 1 pound skin-on pork belly
- 2 tablespoons vegetable oil
- 6 garlic cloves, finely chopped
- Marinate for 3+ hours or overnight in the fridge.
- Cook pork, turning occasionally, until browned all over, 10–15 minutes
- Pour off all but 1 Tbsp. fat from pot. Add garlic and cook, stirring. Add reserved marinade and 4 cups water and bring to a boil. Add pork, reduce heat, and simmer, partially covered, turning pork occasionally. Serve with noodles.
- Noodles
- ½ cup plus 1 Tbsp. vegetable oil
- 4 wonton or egg roll wrappers, cut into 4 squares
- 1 pound dried wide rice noodles
- Add veggies suchs as mung beans sprouts,mint, cilantro, and Thai basil)
