Ingredients with Measurements:
- 1/2 cup Jeow Bong (Lao chili paste)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup water
- 1/2 pound dried rice noodles
- 1/2 pound ground pork
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Special equipment needed:
- Large pot
- Large skillet
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. In a mixing bowl, combine Jeow Bong, soy sauce, rice vinegar, brown sugar, vegetable oil, and water. Mix well and set aside.
2. Cook rice noodles according to package instructions. Drain and set aside.
3. In a large skillet, cook ground pork over medium heat until browned and cooked through. Drain excess fat.
4. Add the Jeow Bong mixture to the skillet with the pork. Stir well and cook for 2-3 minutes until heated through.
5. Add the cooked rice noodles to the skillet and toss with the pork and Jeow Bong sauce.
6. Divide the Jeow Bong noodles into serving bowls.
7. Top with chopped scallions, cilantro, and chopped peanuts.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 480
- Fat: 21g
- Carbohydrates: 56g
- Protein: 17g
- Sodium: 1030mg
Substitutions for ingredients:
- Ground beef or chicken can be used instead of ground pork.
- Any type of noodles can be used instead of rice noodles.
- Peanut oil can be used instead of vegetable oil.
Variations:
- Add vegetables such as bell peppers, carrots, or broccoli to the skillet with the pork.
- Use shrimp instead of ground pork for a seafood version.
- Add a splash of lime juice for extra tanginess.
Tips and tricks:
- Make sure to drain excess fat from the ground pork before adding the Jeow Bong sauce.
- Adjust the amount of Jeow Bong based on your desired level of spiciness.
- Top with additional chopped peanuts for extra crunch.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with chopsticks and a spoon.
Garnishes:
- Chopped scallions, cilantro, and peanuts.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli or green beans
- Cucumber salad with sesame dressing
Troubleshooting advice:
- If the Jeow Bong sauce is too thick, add a splash of water to thin it out.
- If the dish is too spicy, add a bit more soy sauce or brown sugar to balance out the flavors.
Food safety advice:
- Make sure to cook the ground pork to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
- Jeow Bong is a traditional Lao chili paste made with dried chili peppers, garlic, and fish sauce.
Flavor profiles:
- Spicy, tangy, sweet, and savory.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Thai