Spicy Pork Noodles Recipe

Make pork mixture

In a large bowl combine ground pork, minced shallot, minced garlic, fish sauce, light brown sugar, soy sauce, black pepper, and cornstarch. Mix until evenly combined but do not overwork; chill 10 minutes if mixture feels too soft.

Form patties

Divide mixture into 8 equal portions and form into flattened round patties about 3 inches wide and 1/2 inch thick, wetting hands lightly to prevent sticking.

Sear patties

Heat 2 tbsp neutral oil in a large skillet over medium-high heat. When hot, add patties (do not overcrowd) and cook 3-4 minutes per side until deeply browned and cooked through (internal temp 160°F / 71°C). Transfer to a plate and tent with foil.

Make caramel

In a small saucepan over medium heat combine 3 tbsp sugar and 2 tbsp water. Swirl (don’t stir) until sugar dissolves and turns a deep amber color—watch carefully to avoid burning, about 5-7 minutes.

Deglaze and finish glaze

Carefully add fish sauce (3 tbsp) to the caramel — it will sputter — and stir to combine. Remove from heat and stir in lime juice and chili flakes if using. Return to low heat briefly to ensure a glossy sauce. Allow to cool 1-2 minutes.

Glaze patties

Return seared pork patties to the skillet over low heat, spoon the caramel glaze over each patty and cook 1 minute per side to coat and heat through. Remove patties and keep warm.

Whisk together 3 tbsp fish sauce, 3 tbsp fresh lime juice, 4 tbsp water, 2 tbsp sugar, 1 tsp minced garlic and 1 tsp minced chili in a small bowl until sugar dissolves. Taste and adjust balance — more water if too strong, more sugar if too sour.

Cook noodles

Cook rice noodles according to package instructions (usually soak in hot water 5-8 minutes for dried vermicelli or blanch fresh noodles 30-60 seconds). Drain and rinse under warm water to remove excess starch. Toss with 1/2 tsp toasted sesame oil if using to keep separate.

Prep vegetables

Rinse and drain bean sprouts. Roughly chop cilantro and mint and set aside. Slice scallions thinly.

Fry garlic and shallots

In a small heavy saucepan, heat 1 cup neutral oil to 275°F (135°C) — or medium-low so slices gently sizzle. Fry sliced shallots in batches until golden brown and crisp, about 6-8 minutes per batch. Remove with slotted spoon to a paper-towel-lined tray. Fry garlic slices in the same oil until pale golden and crisp, about 1-2 minutes; remove and drain. Season both with 1/2 tsp salt while hot. Reserve oil for other uses or discard when cooled.

Fry wonton crisps

Heat 2 cups oil in a medium saucepan to 350°F (175°C). Cut wonton wrappers into triangles or strips. Fry in batches 30-60 seconds until puffed and golden. Drain on paper towels and sprinkle lightly with salt.

Chop peanuts

Coarsely chop roasted peanuts and set aside for garnish.

Divide warm noodles among 4 bowls (serves 4). Top each with 2 pork patties (or slice patties and arrange atop noodles). Drizzle 1-2 tbsp of the fish sauce caramel glaze over the patties and noodles for savory-sweet heat. Spoon 1-2 tbsp nuoc cham around or over noodles to taste.

Scatter bean sprouts, cilantro, mint, scallions, fried shallot and garlic over each bowl. Sprinkle chopped peanuts and red chili slices. Add 1-2 fried wonton crisps per bowl for crunch. Serve with lime wedges on the side.

Optional: Offer extra nuoc cham, extra caramel glaze, and torn herbs at the table.