Broad rice noodles with chiles, pork, and basil from How to Cook Everything: Simple Recipes for Great Food (page 176) by Mark Bittman

  • basil
  • rice noodles
  • Show all ingredients...

  • EYB Comments

    Can substitute other ground meat for pork and other vinegar for rice vinegar.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other ground meat for pork and other vinegar for rice vinegar.

  • Wordsfailme on August 12, 2024

    I've been making this recipe for more than a decade. There's magic in the interplay of pork, basil, and the sweet-sour-salty notes of the sugar, vinegar and fish/soy sauces. I tend to double the sauce ingredients, stirring half through the pork after browning, and the rest to the noodles as they're stir-fried.

  • sharone7 on February 19, 2021

    I used about 3/4 lb pork and boosted the sauce ingredients to match (3 T fish sauce, 1/.5 T soy sauce, 1.5 T sugar, etc). It was tasty and easy. I had also roasted some broccoli so I tossed it and it was good but next time I would maybe steam or parboil (the caramelized flavors I usually love about roasted broccoli were a bit of a distraction here).

  • Lindalib on February 12, 2013

    Simple and good even without the fresh basil, although the basil would have added color and another layer of flavor.

  • Delys77 on June 15, 2012

    Nice noodle dish with a great balance of flavours.  I went with a heaping tsp of chili flakes to up the heat a little.  I also think about 12 oz of pork is just right. Finished with a finish of green onion and a bit of chili.

  • garritylex on March 05, 2012

    Served with Sriracha sauce on the side - that was good for anyone that wanted it hotter.

  • MelMM on September 17, 2010

    I made as directed, except used twice the number of dried chiles. The recipe worked, but was a bit bland for my taste.

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