It's a great dish to serve the whole family without breaking too much sweat in the kitchen, and it's so versatile that you can use any kind of noodles you love with this sauce - it's sort of the same idea of making pasta.
I love to make the sauce in advance, mostly Friday night, and just heat it up the next Saturday and Sunday as our lunch or even dinner sometimes, so I don't have to spend most of my summer weekend in the kitchen and rather running around out side.
The authenticity of this noodle is the stir-fried noodle topped with pork and Chinese broccoli in a stew-like sauce, no other meats or vegetable will be added. I would say the pork is the creme de la creme of this noodle dish. To some Thai people, to judge what store has the best Lard-na noodle is mostly judged by how they make the pork. Pork should have taste succulent - almost melt in your mouth, and also has a taste of smoke or slightly burning smell when you taste the noodle, which means they know how to properly stir-fire the noodle to get the burning smell, but the noodle still isn't burned, which requires a personal technique and some experiences to come up with the perfect stir fired noodle and yummy Lard-Na sauce.
In my version of homemade Lard-Na noodle, I don't have a niche to get a perfect burning smell of stir-fired noodle because of many reason such as finding the right broad rice noodle, the right wok, and the right heat - I have none of the above....but hey!...my pork has its call, at least.
- 1 cups of thinly sliced pork, or your meat of choice or tofu if you want to go veggie.
- 1 egg
- 1 tbsp. oyster sauce
- 1 tbsp. soy sauce
- 1 tbsp. corn strach
Mix all of the above ingredients together in a bowl, cover it up and let them marinate in the fridge over night. If you choose to go with tofu, skip the marinate part.
- Marinated pork
- 2 cups of water
- 1 tbsp. chopped garlic
- Chinese broccoli, cut into small bite - as much as you like.
- 1/2 cup, canned bamboo shoots
- 1/2 cup, canned or fresh baby corns
- 2 tbsp. of fermented black soy bean
- 2 tbsp. of sugar
- 3 tbsp. of corn strach, mixed with 3 tbsp. of water
- 2 tbsp, saute oil
Making the sauce
1. In a sauce pan with saute oil, add garlic and marinated pork, saute until the pink disappear then add water.
2. leave it to a boil, and later lower the heat to medium low, let it simmering for about 5 minute.
3. Add all vegetables and start seasoning with fermented soy bean, sugar and taste it. If you need more salty taste, add a pinch of salt.
Serving : Heat up the noodle, and top with the sauce. As always, you can still season your noodle at the table before eating, if you like, with vinegar, sugar and fish sauce or soy sauce.