Po Po Platter (for 2) Recipe

Cook jasmine rice

Rinse 1 cup jasmine rice until water runs clear. Combine with 1 1/4 cups water in a small pot, bring to a boil, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes, then fluff with a fork.

Soak rice noodles

Place 3 oz rice vermicelli in a large bowl and cover with very hot (not boiling) water. Let soak 4–6 minutes until pliable but still slightly firm. Drain and rinse under cold water to stop cooking. Toss with 1 tsp sesame oil to prevent sticking.

In a medium bowl combine 3 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp rice wine, 1 tbsp brown sugar, 1 tsp sesame oil, 2 tsp minced garlic, 1 tsp grated ginger, 1/4 tsp white pepper and 1/2 tsp kosher salt. Reserve 2 tbsp of this mixture for the soy-lime dipping sauce if desired. Place pork cubes in the marinade and toss to coat. Marinate at least 20 minutes (up to 2 hours) in the refrigerator. Toss the tofu cubes gently with 1 tbsp of the marinade just before frying. Toss shrimp and squid with 1 tbsp marinade just before cooking.

Heat neutral oil in a deep skillet or Dutch oven to 350°F (175°C). You want about 1–1 1/2" oil depth for shallow deep-frying.

In a medium bowl whisk together 1/2 cup all-purpose flour, 1/2 cup cornstarch and 1/2 tsp baking powder. Add 1 beaten egg and 3 tbsp cold water, whisk briefly until a slightly lumpy batter forms. If using panko, place panko in a shallow bowl for dredging.

Dredge marinated pork cubes lightly in the dry mixture (a little extra flour) then dip into the batter. For extra crunch, press battered pieces into panko to coat. Fry pork in batches 3–4 minutes per batch until golden brown and cooked through (internal temperature 145–160°F depending on cut). Remove to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven while finishing others.

For tofu: dust tofu cubes lightly with dry flour mix, then dip in batter and fry 2–3 minutes until golden and crisp. Drain on paper towel or wire rack.

For shrimp: pat shrimp dry, dust lightly with flour mix, then fry 1–2 minutes until opaque and pink. For squid rings: dust and fry 30–45 seconds until just opaque and slightly curled. Do not overcrowd; cook in small batches.

Quickly toss bean sprouts with a pinch of salt and a squeeze of lime (about 1 tsp lime juice) and set aside.

Place julienned cucumber, sliced scallions and chopped cilantro in small bowls for the platter.

Whisk together 1 tbsp soy sauce, 1 tbsp fresh lime juice, 1 tsp sugar, 1/2 tsp minced garlic and 1/4 tsp chili flakes (optional) until sugar dissolves. Adjust balance to taste.

On a large serving platter for two, mound the cooked jasmine rice on one side and place the drained rice noodles beside it. Arrange fried pork, tofu, shrimp and squid in separate sections so each item is visible and easy to pick.

Scatter bean sprouts, cucumber, scallions and cilantro around the proteins. Place lime wedges and the three dipping sauces (sweet chili, soy-lime, peanut) in small bowls on the platter.

Serve immediately so fried items remain crisp. Recommend diners squeeze lime and combine sauces to taste.