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1
Make the pickled vegetables: Put the carrots, cucumbers and jalapeno in a bowl.
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2
Heat the rice vinegar and fish sauce in a saucepan, then pour over the vegetables.
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3
Add a pinch each of salt and pepper and set aside, stirring occasionally, while you prepare the noodles and pork.
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4
Bring a small pot of water to a boil; remove from the heat, add the noodles and let stand 8 minutes.
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5
Drain the noodles and rinse under cold water, then snip into smaller pieces with kitchen shears.
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6
Meanwhile, season the pork lightly with salt and pepper.
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7
Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat.
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8
Add the pork and cook until just cooked through, 3 to 4 minutes per side.
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9
Brush each chop with hoisin sauce; turn and cook 30 seconds.
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10
Brush with more hoisin sauce, turn and cook 30 more seconds.
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11
Remove to a cutting board and let rest 5 minutes, then thinly slice.
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12
Divide the noodles among bowls.
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13
Strain the pickled vegetables, reserving the liquid.
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14
Stir 1 tablespoon hoisin sauce and the remaining 2 tablespoons vegetable oil into the reserved liquid; drizzle over the noodles.
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15
Top with the pork, pickled vegetables, lettuce and herbs.
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16
Photograph by Antonis Achilleos
