brown butter broth
- 1 tablespoon unsalted butter
- 1 cup chicken stock
- 1 teaspoon Asian fish sauce
- 1/4 teaspoon ground annatto seeds (see Note)
- 12 ounces fresh wide rice noodles, such as chow fun, or 8 oz. dried noodles
- 3 tablespoons canola oil, plus more for tossing
- 3 ounces torn curly kale
- 2 ripe tomatoes, cut into wedges
- 1/2 small red onion, thinly sliced
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon Asian fish sauce
- Kosher salt
- 2 tablespoons soy sauce
- 1 teaspoon instant dashi powder
- 6 ounces warm Chinese-style roast pork, chopped (1 1/2 cups)
How to make this recipe
- Make the brown butter broth In a small skillet, cook the butter over moderate heat, stirring, until golden, 3 to 5 minutes. In a small saucepan, combine the chicken stock, fish sauce and the ground annatto seeds and bring just to a boil. Transfer to a blender. With the machine on, gradually drizzle in the brown butter until incorporated. Keep warm.
- Make the brown butter broth In a saucepan of salted boiling water, cook the noodles until al dente; drain well. Toss with a little canola oil.
- Make the brown butter broth In a saucepan of salted boiling water, blanch the kale until tender, about 5 minutes. Drain and cool in a bowl of ice water. Drain again and pat dry. Transfer to a bowl and toss with the tomatoes, onion, lime juice and fish sauce. Season with salt.
- In a wok or very large skillet, heat the 3 tablespoons of canola oil until shimmering. Add the noodles and cook over moderately high heat, stirring occasionally, until lightly browned and hot, 3 to 5 minutes. Remove from the heat and toss with the soy sauce and dashi powder. Season with salt.
- Transfer the noodles to shallow bowls and top with the kale-tomato salad and roast pork. Serve right away, with the brown butter broth.
Mild-flavored annatto seeds (achiote) give dishes a bright-reddish color. They're sold at most supermarkets.