Vietnamese National Dishes

Phở chua Lạng Sơn (Lạng Sơn sour rice noodle plate)

Phở chua Lạng Sơn is a dressed noodle plate rather than a bowl of broth. This cool version layers chewy rice phở with char siu-style roasted pork, cucumber and fresh herbs, then adds crisp sweet potato, peanuts and fried shallots. A glossy sauce balances rice vinegar and sugar with fish sauce, soy, garlic and ginger. Lạng Sơn accounts differ on details and origin, so this is a measured home version built around the regionally described combination.

Vietnamese National Dishes
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Wide tabletop view of the Phở chua Lạng Sơn plate with roast pork, rice noodles, herbs, cucumber, peanuts and crisp toppings.
A plate of Phở chua Lạng Sơn with roast pork, rice noodles, cucumber, herbs, crisp sweet potato, peanuts and fried shallots.
Yield 4 servings
Cook time 50 minutes
Passive time 20 minutes to marinate the pork in the refrigerator
Total time 1 hour 50 minutes
Calories per serving about 560 kcal
Ingredients ↓
Overview

Phở chua Lạng Sơn (Lạng Sơn sour rice noodle plate)

Phở chua Lạng Sơn is a dressed noodle plate rather than a bowl of broth. This cool version layers chewy rice phở with char siu-style roasted pork, cucumber and fresh herbs, then adds crisp sweet potato, peanuts and fried shallots. A glossy sauce balances rice vinegar and sugar with fish sauce, soy, garlic and ginger. Lạng Sơn accounts differ on details and origin, so this is a measured home version built around the regionally described combination.

Practical

Practical

  • Tips for successReserve a little clean marinade before adding raw pork so it can glaze the roast without touching raw meat. Use a thermometer in the thickest part of the tenderloin; colour alone does not confirm safe doneness. Fry the sweet-potato matchsticks in small batches so they crisp rather than steam. Rinse the blanched noodles briefly with cool potable water, drain well and assemble promptly for a springy, cool plate.
Ingredients

Ingredients

Char siu-style pork

  • 500 g pork tenderloin, trimmed and left whole or split lengthwise into two even strips
  • 12 g char siu seasoning powder
  • 20 ml light soy sauce
  • 15 ml oyster sauce
  • 15 ml fish sauce
  • 12 g granulated sugar
  • 8 g garlic, finely minced
  • 10 ml neutral vegetable oil

Sweet-sour sauce

  • 120 ml rice vinegar
  • 80 ml water
  • 60 g granulated sugar
  • 30 ml fish sauce
  • 15 ml light soy sauce
  • 10 g garlic, finely minced
  • 10 g fresh ginger, finely julienned
  • 10 g tapioca starch
  • 20 ml cold water
  • 5 g fresh red chilli, thinly sliced (optional)

Crisp sweet potato

  • 200 g sweet potato, peeled and cut into fine matchsticks
  • 300 ml neutral vegetable oil for shallow-frying; use only a shallow layer
  • 1 g fine salt

Noodles and toppings

  • 600 g fresh wide rice phở noodles
  • 200 g cucumber, cut into fine matchsticks
  • 50 g fresh mint leaves
  • 30 g fresh cilantro leaves
  • 20 g fresh Thai basil leaves
  • 40 g dry-roasted unsalted peanuts, roughly crushed
  • 20 g fried shallots
  • 80 g lime, cut into wedges (optional)
Method

Method

Method

  1. Pat the pork dry. Mix the char siu powder, soy sauce, oyster sauce, fish sauce, sugar, minced garlic and 10 ml oil. Reserve about 30 ml of this clean marinade before it touches the pork. Coat the pork with the rest, cover and refrigerate for 20 minutes. Do not rinse raw pork.

  2. Heat the oven to 220°C. Set the pork on a rack over a lined tray and roast for 18–25 minutes, turning once. Brush it with the reserved clean marinade during the final 3–4 minutes. Check the thickest part with a clean thermometer; remove the pork at 63°C and rest for at least 3 minutes before slicing. If the strips differ in thickness, check each one.

  3. For the sauce, combine rice vinegar, 80 ml water, 60 g sugar, 30 ml fish sauce, 15 ml soy sauce, 10 g garlic, ginger and chilli if using in a small saucepan. Bring to a simmer, stirring until the sugar dissolves. Mix the tapioca starch with 20 ml cold water, whisk it into the simmering sauce and cook for 1–2 minutes until glossy and lightly thickened. Let it cool until warm, not hot.

  4. Heat the frying oil in a heavy skillet over medium heat, using only a shallow layer. Aim for an oil temperature of about 175°C before frying. Fry the sweet-potato matchsticks in small batches for 2–3 minutes until golden and crisp. Drain on a paper-lined tray and season with 1 g salt. Keep water away from hot oil and do not leave it unattended.

  5. Cook the fresh rice phở according to the package, just until tender. Drain and rinse briefly with cool potable water to stop the cooking; drain thoroughly and assemble promptly. Do not leave cooked noodles at room temperature.

  6. Slice the rested pork thinly across the grain on a clean board. Keep cooked pork away from the raw-pork board and utensils.

  7. Divide the noodles among four wide plates. Add cucumber, mint, cilantro, Thai basil and pork. Spoon over the warm sweet-sour sauce; top with crisp sweet potato, peanuts and fried shallots. Serve lime wedges at the table and eat promptly.

  8. Refrigerate leftover pork, noodles and sauce separately in shallow containers within 2 hours at or below 4°C; use within 3 days. Reheat leftovers to 74°C. Add fresh cucumber and herbs only when serving.

Practical

Practical

Practical guidance

The sauce should cling lightly to the noodles rather than pool like soup. If it thickens as it cools, whisk in warm water a teaspoon at a time. Fresh phở noodles vary in thickness, so follow their package and avoid overcooking. You can prepare the sauce and cut the vegetables ahead; keep the sauce refrigerated and the herbs cold, then cook and assemble the noodles just before serving.

Troubleshooting

The sauce is too sharp: whisk in a little warm water and adjust the balance with a small pinch of sugar. The sauce is too thick: add warm water a teaspoon at a time until it coats a spoon but still pours. The sweet potato turns soft: dry the matchsticks well and fry in smaller batches in hot oil. The noodles clump: rinse briefly after blanching, drain thoroughly and toss with a spoonful of sauce just before plating.

Frequently asked questions

Can I use dried rice phở noodles? Yes. Soak and cook them according to the package until tender, then rinse briefly with cool potable water and drain well. The amount and cooking time vary by brand. Can I make the sauce ahead? Yes. Cool it promptly, refrigerate it covered at or below 4°C and use it within 3 days. Warm it gently and loosen it with a little water before dressing the noodles.

Nutrition per serving (estimate)

Nutrition per serving (estimate)

  • Serving sizeone quarter of noodles, pork, sauce, vegetables and toppings, approximately 620 g
  • Caloriesabout 560 kcal
  • Carbohydrate70 g
  • Protein33 g
  • Fat20 g
  • Fibre5 g
  • Sodiumabout 1,500 mg
Allergens and food safety

Allergens and food safety

Contains fish (fish sauce), mollusc shellfish (oyster sauce), soy and peanuts. Char siu seasoning, soy sauce, oyster sauce and packaged noodles may contain wheat; check labels and cross-contact statements. Keep raw pork at or below 4°C and separate from ready-to-eat foods; do not rinse it. Roast whole-muscle pork to at least 63°C and rest for 3 minutes, verified with a clean thermometer. Use clean utensils for cooked pork. Refrigerate pork, noodles and sauce separately within 2 hours at or below 4°C, use within 3 days and reheat leftovers to 74°C.

To finish

To finish

  • Keep the fresh herbs and cucumber bright and cool, and add the glossy sauce just before serving.
  • Finish each plate with crisp sweet potato, peanuts and fried shallots for contrast against the soft noodles and pork.
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