Categories: Asian
Ingredients
- 3 oz. dried glass noodles
- 4 garlic cloves
- 2 fresh Thai bird chiles, or to taste, plus slices for garnish
- 1 small clove Thai pickled garlic, plus 1 tbsp. of the pickle juice
- 3 tbsp. fish sauce
- 2 tbsp. fresh lime juice, plus lime wedges for serving
- 1 lb. ground pork
- 1 tsp kosher salt
- 1 large tomato, cut into 10 wedges
- 1/2 small white onion, cut into thin half-moons
- 3 scallions, cut into 1 1/2-inch lengths
- 1/4 cup tender celery leaves
- 1/4 cup shredded mint leaves
Directions
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Place the noodles in a medium bowl and cover with cold water; let them soak until they hydrate, about 15 minutes. While the noodles are soaking, fill a large saucepan halfway with water and bring to a boil over high heat.
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Drop the hydrated noodles into the boiling water for 2 minutes. Drain in a colander and let cool slightly.
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With a mortar and pestle, mash the garlic, chiles, and pickled garlic until pulverized. Transfer to a small bowl and whisk in the pickled garlic juice, fish sauce and lime juice with a fork.
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Heat a large skillet over medium-high heat. Add the pork and salt and cook, breaking up the meat into tiny pieces with a wooden spoon, until browned and cooked through, 5 to 6 minutes. Cool slightly.
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In a large bowl, combine the pork, drained noodles, tomato, onion, scallions, celery leaves, and mint. Add the garlic-lime dressing and toss. Divide among bowls, garnish with thinly sliced chiles and serve with lime wedges.