Step 1

Soak dried mushrooms in hot water for 10-15 minutes until the soften.

Step 2

In a separate bowl, soak glass noodles in room temp water for 10 minutes.

Step 3

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.

Step 4

Once noodles are done soaking, drain and use scissors to cut into shorter, easier to eat pieces (I make about 3-4 cuts).

Step 5

Once mushrooms are done soaking, drain and cut into thin ribbons, removing any hard “core” pieces you find.

Step 6

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)

Step 7

Place the drained noodles in a mixing bowl.

Step 8

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.

Step 9

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.

Step 10

Add toasted rice powder and all fresh herbs, toss well, then taste and adjust seasoning as needed.

Step 11

Serve immediately.