Hu Tieu Xao Tom Thit — Stir-fried Rice Noodle with Pork/Shrimp

Hu Tieu Xao Tom Thit (Stir-fried Rice Noodle with Pork/Shrimp) is one of my favorite dishes. It can be served for lunch, dinner or any occasions that you want. It is very delicious and easy to cook. I hope you will enjoy this dish! Have Fun Cooking!

Ingredients:

8oz of shrimp and skinless pork belly

8oz dried rice-noodle (banh Pho)

Salt, Pepper, Sugar, Sesame Oil, Vietnamese “Mau Gach Tom” or if don’t have it. use soy sauce or food coloring will do.

½ cup Water

Bean Spout

Vietnamese Chive (optional)

Directions:

Soak rice noodle in a slightly warm water 1 to 2 hours. Now, in the package as direction is to soak for 15 to 20 minutes, but I prefer at least 30 minutes up to 1 or 2 hours for easy to work with. After noodle is softened, drained and set aside.

In a separate bowl, mix ½ cup of water with 1 tsp salt, pepper, a small pinch of Vietnamese “mau gach tom” or soy sauce and/or add 1/2 tsp soy sauce if don't have "mau gach tom" and sugar. Set aside.

Thinly slice pork belly, and slightly smash the shrimp with the side of your knife and halve. Marinade a good pinch of salt, pepper, sugar, ¼ cooking wine, ¼ tsp tapioca starch or cornstarch and ¼ tsp sesame oil. Set aside.

Heat 1½ tbsp oil in a pan over medium high heated, add 1tbsp mince garlic, sauté foe a few minute or until the garlic turn brown. Add marinated pork belly and shrimp, cook for 3 to 5 minutes. Because I have some left over scallion so I sauté with garlic, but you can leave that out.

Pour in the water mix that made earlier. Add rice noodle; Stir occasionally to prevent from burning and cook for about 7 minutes. Add bean sprout just a minute right before removing from the heat.

Tips: Make sure to use chopstick or tongs to stir noodle only to prevent noodle from breaking.

Serve with dipping fish sauce and fresh vegetable (lettuce, mint, Vietnamese herb, ect). Enjoy!!