Roman-style Pa pỉnh tộp

Ingredients

In this Roman adaptation of Pa pỉnh tộp, we incorporate Roman spices and herbs to infuse the dish with the flavors of the target cuisine. The original Vietnamese dish typically uses fish sauce and Asian seasonings, which we replace with Roman spices such as oregano, thyme, and garlic. Additionally, we incorporate Roman vegetables like bell peppers and zucchini to enhance the Roman flavor profile. We alse have the original recipe for Pa pỉnh tộp, so you can check it out.

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 300g (10.5 oz) pork loin, thinly sliced 300g (10.5 oz) pork loin, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 zucchini, thinly sliced 1 zucchini, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Cook the rice noodles according to package instructions. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat.
3. 3.
   Add the minced garlic and sauté until fragrant.
4. 4.
   Add the sliced pork loin and cook until browned and cooked through.
5. 5.
   Add the sliced bell pepper, zucchini, and onion to the skillet. Cook until the vegetables are tender-crisp.
6. 6.
   Sprinkle the dried oregano and thyme over the mixture. Season with salt and pepper to taste.
7. 7.
   Add the cooked rice noodles to the skillet and toss everything together until well combined.
8. 8.
   Cook for an additional 2-3 minutes to allow the flavors to meld together.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Rice noodles — Be careful not to overcook the rice noodles as they can become mushy. Follow the package instructions for the best results.
• Pork loin — To ensure tender and juicy pork, slice it thinly against the grain before cooking.
• Bell pepper and zucchini — Slice the vegetables thinly and evenly to ensure they cook quickly and evenly.

Tips & Tricks

• For a spicier kick, add a pinch of crushed red pepper flakes to the dish.
• Feel free to customize the vegetable selection based on seasonal availability or personal preference.
• If you prefer a vegetarian version, you can substitute the pork with tofu or tempeh.
• To add a tangy twist, squeeze some lemon juice over the finished dish before serving.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in a skillet or microwave.

Serving advice

Serve the Roman-style Pa pỉnh tộp hot as a main course. Garnish with fresh herbs such as parsley or basil for added freshness and color. This dish pairs well with a side of crusty bread or a simple green salad.

Presentation advice

To enhance the presentation, arrange the colorful vegetables and pork slices on top of the rice noodles. Drizzle a little olive oil over the dish and sprinkle some dried oregano for an extra touch of elegance.