BBQ pork noodles, soup on the side
|500g pork neck bones|
|3 liters of water|
|1 sugar rock or carrot|
|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.
Available sales for ingredients
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