Spicy Vietnamese Pork Noodle Bowls with Carrot, Cucumber & Radish

Directions

1. In a large pot, bring water to a boil and prepare the vegetables as you wait.
2. Peel and mince the garlic and ginger and set them in a small bowl.
3. Quarter the chili pepper, remove seeds and ribs, then mince it and add to the bowl with the garlic and ginger.
4. Juice the lime into the aromatics, then whisk in vinegar, fish sauce, soy sauce, and sugar to form the dressing.
5. Soak the rice noodles in the boiling water until tender according to package directions, then drain and rinse under cold water.
6. Pat the pork chops dry, toss with about a third of the dressing to coat, and set aside.
7. Heat a skillet over medium-high heat and swirl in a little oil.
8. Add the pork chops and cook 3–4 minutes per side, until browned and cooked through; discard the remaining marinade.
9. Trim and halve the cucumber lengthwise, then slice into half-moons; grate the carrot, trim and thinly slice the radishes, and chop the green onions.
10. Thinly slice the pork chops against the grain.
11. To serve, divide the noodles among bowls, top with pork and vegetables, and drizzle with the remaining dressing.