- 40 g dry glass noodles (see note)
- 15 g dried black fungus mushroom, aka wood ear or cloud ear mushrooms
- 3 Tbsp uncooked jasmine or sticky rice
- 200g ground pork or chicken, preferably not lean
- 1 head shallots, thinly sliced
- 1 ½ Tbsp fish Sauce
- 2 Tbsp fresh lime Juice
- Roasted chili flakes, to taste (see note)
- ½ cup chopped cilantro
- 1 green onion, chopped
- ½ cup mint leaves, roughly chop large leaves
- Glass noodles are often labeled “bean threads” or “bean vermicelli” because they’re made from mung bean starch. Best quality ones are made from 100% mung bean starch (like one I used in the video), though it is not necessary if you can’t find them.
- Roasted chili flakes give smokiness in addition to spiciness, though you can just use regular chili flakes as well. To make roasted chili flakes, toast some Thai dried chilies in a dry saute pan, stirring constantly, until the darken slightly and develop a smokey flavour. Grind with a coffee grinder.
- Soak dried mushrooms in hot water for 10-15 minutes until the soften.
- In a separate bowl, soak glass noodles in room temp water for 10 minutes.
- Meanwhile, make toasted rice powder: In a dry skillet, toast uncooked rice over high heat, stirring constantly, until it has a deep golden brown colour. Remove from pan, then pound in a mortar and pestle or grind in a coffee grinder into a powder. Be sure not to grind it so fine that it’s like flour, you want a bit of grittiness.
- Once noodles are done soaking, drain and use scissors to cut into shorter, easier to eat pieces (I make about 3-4 cuts).
- Once mushrooms are done soaking, drain and cut into thin ribbons, removing any hard “core” pieces you find.
- Bring 2-inches of water to a boil in a small pot, add noodles and mushrooms and cook 2-3 minutes until noodles are done. Drain noodles, but use the pot to catch about 1 Tbsp of the cooking water (if you don’t know what I mean, watch the video for this part, and see note below)
- Place the drained noodles in a mixing bowl.
- Put the pot with that little bit of water back on medium high heat, then add ground pork and cook, stirring constantly, until done. Add cooked pork to noodles along with all the juices.
- While noodles are still hot, toss in shallots so the heat can help wilt the shallots slightly. Then add fish sauce, lime juice, chili flakes and toss well.
- Add toasted rice powder and all fresh herbs, toss well, then taste and adjust seasoning as needed.
- Serve immediately.
I use some of the noodle cooking water to cook the pork, but this is done simply for convenience since the water is already hot, so it will take no time to heat back up. You can also just add fresh water to the pot if you forget to do this, because unlike pasta cooking water, the cooking water from glass noodles are tasteless and starchless, so it really doesn’t add anything in terms of flavour.