Cao Lầu (Vietnamese Noodle Bowl)

Ingredients

• 2 tablespoons soy sauce
• 4 cloves garlic , minced, or more to taste
• 2 teaspoons five-spice powder
• 2 teaspoons white sugar
• 1 teaspoon paprika
• 0.25 teaspoons chicken bouillon granules
• 1.5 pounds pork tenderloin , cut into cubes
• 2 tablespoons vegetable oil
• 2 tablespoons water
• 2 pounds fresh thick Vietnamese-style rice noodles
• 2 cups bean sprouts
• 1 cup torn lettuce leaves
• 1 bunch green onions , chopped
• 0.25 cups fresh basil leaves
• 0.25 cups fresh cilantro leaves
• 0.25 cups crispy chow mein noodles , or more to taste

Instructions

1. 1

   Whisk soy sauce, garlic, five-spice powder, sugar, paprika, and bouillon granules together in a large glass or ceramic bowl. Add pork; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.

2. 2

   Remove pork from marinade and shake off excess. Discard remaining marinade.

3. 3

   Heat oil in a large skillet or wok over medium heat. Cook and stir pork in hot oil until browned, 4 to 7 minutes. Add water; cook and stir until water evaporates and pork is cooked through, about 2 minutes more.

4. 4

   Bring a large pot of water to a boil. Rinse rice noodles under cold water and gently break noodles apart. Immerse noodles in boiling water until about half-tender, about 30 seconds. Add bean sprouts to water and noodles; continue cooking until noodles are tender yet firm to the bite, about 30 seconds more. Drain.

5. 5

   Combine noodles and pork mixture together in a large serving dish. Top with lettuce, green onions, basil, cilantro, and chow mein.