All the measurements here are pretty much to taste, some people like more pork, some less, some more soy sauce, some less, etc.
Delicious! I had to adjust the recipe though, since I am vegetarian. I used tofu instead of pork, marinating it according to the recipe, and I omitted the shrimps. It was easy to do, not too long and very flavorful. There's a lot of veggie and meat compared to the noodles, but I liked it that way. Do not omit the 5 spice powder: it really make the dish. If you don't have any, you can make your own by grinding 2 star anise with 1/2 tsp whole fennel seeds and 1/2 tsp whole cloves, then adding 1 tsp ground cinnamon and 1/4 tsp pepper. One last thing: it makes four generous servings, but it's so good that you may find yourself eating more than you should! Thanks Tina, I'll make it again. - 01 Mar 2009 (Review from Allrecipes USA and Canada)
I've made this a couple of times,with different noodles. rice and mung bean, I like the rice better thicker. with that said you can play with it,adding as much or as little stuff you like. Don't forget the dried shrimp though it is critical. I also made with 8 oz noodles and 6 oz noodles unless you really really like alot of noodles use the 6 oz. It's hard to mix in the noodles but be patient and gentle - 01 Dec 2010 (Review from Allrecipes USA and Canada)
I finally made this after having it in my recipe box forever. I agree that the five-spice powder makes the dish. I had issues with my noodles. After soaking for 10 minutes they were still crunchy. So I dont know if the rice noodles I bought were strange or something. I tried soaking them in hot water for 15 minutes and they were still pretty "el dente". I did like this dish, it makes A LOT. I added some siracha for some heat. Thanks for a great recipe - 18 Jul 2010 (Review from Allrecipes USA and Canada)