Thursday, June 18, 2015
Usually they're used as dumpling wrappers, but apparently can be cut into noodles as well. I'll try finely ground cooked pork next.
The piggy flavor went so nicely with shrimp, pork shoulder and cilantro. Fish sauce too. I actually started by sweating shallots in guianciale, which I know makes little sense, but it tasted right. I think if you didn't tell anyone what it was, it would pass as a Pad Thai. I gave my younger son a noodle to taste and he thought it was good, until I told him it was a pig skin noodle!