Pork Rib Broth With Soft Rice Noodles: Hu Tieu Suon Heo
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
4 tbsps
Sugar2 tbsp
Salt6 tbsps
Fish Sauce2 tbsps
Garlic (finely diced)2 tbsps
Whole Black Peppercorns510 g
Bean Sprouts2
LimesDirections:
1
In a large mixing bowl, combine the chopped pork ribs, 1 tablespoon salt, 2 tablespoons sugar, 3 tablespoons fish sauce, pounded red Asian shallots, and minced garlic
2
Toss to coat the ribs completely and marinate in the refrigerator for 2 hours, or overnight for a better result
3
In a large stock pot, add the marinated pork ribs, whole peppercorns, spring onions, grilled baby squid, and 3 quarts of water
4
Bring to the boil, cook 10 minutes, or until clear, skimming off any impurities
5
Reduce the heat to a low simmer, secure with a lid and cook for 2 hours
6
Now add remaining salt, sugar, and fish sauce
7
Cook for a further 10 minutes, then take off the heat
8
In another large pot, bring 2 quarts water to boil then blanch each portion of noodles for 10 seconds then drain
9
Place the noodles in a bowl, now add 4 pieces of pork ribs to each bowl then cover the noodles with pork broth
10
To each bowl, add bean sprouts, coriander (cilantro), garlic chives, mint, sprinkle of fried garlic chips, sprinkle of fried red Asian shallots, pinch ground black pepper, sliced chile, and a squeeze of lime juice