experience has shown that the noodle bowl can accommodate certain amounts of fish sauce, lime juice, ginger, scallions, hot pepper, meat (in this case hoisin glazed pork shoulder*). it's possible to max out on these ingredients and fuck up your precious bowl. interesting though that to this date i've never...
...maxxed out on the thai basil and korean mint. my noodle bowls are becoming more and more aromatic, leafy salad/noodle combo's.
*over the years i've invested much time and energy cooking pork shoulder slow and low. with good results mostly. but the noodle bowl seems better with pork shoulder that's been sliced thin, marinated, and cooked really fast over high heat. a simple marinade like soy sauce with some sugar mixed in works great. noodle bowls almost always are with leftover meat, right? so if there's some of this pork leftover in the fridge, rub it with hoisin and broil briefly while preparing the noodle bowl. slice and toss on top of noodle bowl. yum
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