Phaksha Fin is a traditional Bhutanese comfort dish featuring tender pork stewed with glass noodles (vermicelli) in a rich, spicy broth. The dish combines succulent pork pieces with transparent glass noodles that absorb the flavorful sauce, enhanced with aromatic spices, chili flakes, and butter. The glass noodles provide a delicate texture that contrasts beautifully with the hearty pork, creating a satisfying meal that’s both comforting and invigorating. Served with a perfect balance of heat from chili flakes and richness from butter, this dish embodies the essence of Bhutanese home cooking.
Ingredients
- 200g pork shoulder or pork belly, cubed
- 80g glass noodles (vermicelli)
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1-2 teaspoons chili flakes (adjust to taste)
- 2 cups chicken or pork broth
- 1 tablespoon soy sauce
- 1 teaspoon Sichuan pepper (optional)
- Salt to taste
- Spring onions for garnish
Preparation
- Soak Noodles: Soak glass noodles in warm water for 15-20 minutes until softened, then drain.
- Brown Pork: Melt butter in a large pot and brown the pork cubes on all sides.
- Sauté Aromatics: Add onions, garlic, and ginger to the pot and sauté until fragrant.
- Simmer: Pour in broth, add chili flakes, soy sauce, and Sichuan pepper. Bring to a boil then reduce to a simmer.
- Cook Pork: Simmer for 45-60 minutes until pork is tender.
- Add Noodles: Add the soaked glass noodles and cook for another 5-7 minutes until noodles are tender and have absorbed the flavors.
- Serve: Garnish with spring onions and serve hot.