BBQ pork noodles, soup on the side


4 servings

BBQ pork noodles, soup on the side


500g pork neck bones
3 liters of water
1 sugar rock or carrot
1 onion
2 tbs of dried shrimp (in the refrigerated products section)
1 chopped green onion
1 tbs of chopped cilantro
500g BBQ pork (sold cooked in the BBQ section at Kim Phat)
1 tbs of vegetable oil
200g minced pork
8 quail eggs, cooked and peeled
8 deveined shrimp, peeled
1 package of rice noodles, soaked in hot water and cooked al dente
2 tbs of fried onions
2 bunches of watercress
For the sauce
2 tbs dark soy sauce
2 tbs oyster sauce
1 tbs hoisin sauce
1 tbs black vinegar
2 tbs of sugar
1 tbs of pork broth


1- In a cauldron for broths, put the bones, water, sugar rock or carrot, onion and dried shrimp.
2- Bring to the boil for a few minutes and skim well.
3- Lower the heat and cook for a good hour.
4- Meanwhile, thinly slice the BBQ pork.
5- In a frying pan, add the oil and quickly cook the ground pork, breaking it up.
6- Arrange the noodles in 4 bowls, garnish with slices of pork, ground pork, add 2 shrimps and eggs in each bowl. Garnish with fried onions.
7- Prepare the sauce by mixing the soy sauce, oyster sauce, hoisin sauce, black vinegar, sugar and a CAS of pork broth. Pour the mixture into the 4 bowls of topped noodles.
8- Pour the pork broth into 4 small bowls and garnish with chopped cilantro and green onion.
9- Eat the noodles with a spoon of broth between bites.

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