Bacon and Mushroom Boat Noodles
Bacon and Mushroom Boat Noodles
Directions
- Bring pot of salted water to boil for rice noodles.
- Use pasta basket to dip rice noodles in water to cook them.
- Place cooked noodles, bacon and Bacon-Fat Mushrooms in each bowl.
- Fill each bowl with 6-7 ounces of hot broth.
- Top with green onions, crispy fried garlic and chili oil.
Ingredients
- 6 oz fresh boat (rice) noodles
- 6 slices Smithfield® Bacon, cooked and cut in 2 in. pieces
- 1 cup Bacon-Fat Mushrooms, (see recipe below)
- 1/4 cup onion(s), green, sliced
- 1 tbsp crispy fried garlic
- 1 tsp chili oil
Bacon-Fat Mushrooms
Directions
- In pot over medium-high heat, sauté mushrooms and garlic in bacon fat until tender.
- Season with salt and pepper.
Ingredients
- 2 tbsp bacon fat
- 2 cups mushroom(s)
- 1 tsp minced garlic
- salt and pepper, to taste
Boat Noodle Broth
Directions
- Heat oil in pot over medium-high heat; add bacon, onions, ginger, garlic and sugar, and cook until caramelized.
- Toast and grind together all spices except cinnamon.
- Add ground spices to pot, along with Thai chile and cinnamon stick, and cook for 1 minute.
- Add vinegar and red wine, and bring to simmer.
- Add beef stock and fish sauce, bring to simmer, then cut heat, and let steep for 2O minutes.
- Season with salt.
Ingredients
- 1/2 cup oil, canola
- 1/2 cup onion, thinly sliced
- 1 tbsp ginger, julienned
- 1/2 tbsp garlic, sliced
- 1/4 cup sugar
- 2 allspice
- 2 cloves
- 1 black cardamom
- 1 tsp black pepper
- 2 thai chili, sliced
- 1 stick cinnamon
- 1/4 cup unseasoned rice wine vinegar
- 6 cups beef stock, + 2 Tbsp fish sauce
