- *For that broth*
- 1.5 kg pork bones (3.3 lb)
- 1 dried squid (hands size)
- 1/2 cup dried shrimp
- 1 yellow onion peeled
- 5 " daikon peeled and reduce 1-inch models
- 1 cube rock sugar (double thumb size)
- 5 liters water
- *For that toppings*
- 500 g minced pork (1.1 lb)
- 500 g pork lean or shoulder (1.1 lb)
- 200 g pork liver (7 oz)
- 12 prawns peeled and deveined, tails attached
- 500 g squid reduce rings
- 2-3 shallots minced
- 1/2 cup preserved radish chopped (optional)
- 12 quail eggs hard steamed (4 mins)
- 1 bunch garlic clove chives reduce 3-inch lengths (7cm) or chopped
- 600 g dried Hu Tieu Dai noodles
- Fresh vegetables: Lettuce, Asian cellery, Chrysanthemum, bean sprouts
- Tear the dried squid into small pieces. (You are able to grill it first to create the aroma). Soak the dried squid and dried shrimps in serious trouble not less than fifteen minutes. Next, rinse well and drain.
- Parboil the pork bones for five minutes to get rid of the impurities. Then dump the whole pot. Rinse bones well and wipe the pot clean. Transfer the bones to some large stock pot and include 5 liters water. Include 1 peeled onion, rock sugar, 1 tablespoons of salt, daikon models, lean pork along with the dried squid and shrimps. Provide a boil and skim from the foam. Then simmer on medium low for 1-2 hrs, uncovered.
- Season minced pork with pepper and salt. Include a slash water and stir to seperate the meat chunks.
- Inside a pan, then add vegetable oil and fry the minced garlic clove until golden brown. Transfer to some bowl and blend with 1 teaspoon sugar. This really is to help keep the garlic clove stay crispy. Repeat exactly the same for that minced shallot.
- Stir-fry minced preserved radish having a teaspoon oil. Season gently with salt and sugar.
- Prepare the noodles following package instructions.
- Boil the pork liver with a few salt along with a slash of vinegar until cooked. Let awesome and slice thinly. Also take away the lean pork in the soup pot when cooked (after about 40-55 minutes with respect to the size). Rinse under cold water and let awesome. Also slice thinly into bite-sized pieces.
- Put the seasoned minced pork inside a mesh strainer and submerge in to the soup pot until cooked. Use chopsticks to interrupt the protuberances. Remove and transfer to some plate. Perform the same goes with the new prawns.
- To put together the dish, add a number of the cooked hu tieu dai noodles inside a large serving bowl. Top with minced pork, lean pork and pork liver slices, prawns, garlic clove chives, quail eggs, fried garlic clove, shallot, preserved radish. For that soup version, pour hot soup over noodles and toppings. For that dry version, combine all ingredients to create black sauce in a tiny saucepan and simmer on low heat for just two minutes. Assemble exactly the same way because the soup version without flowing the new soup within the noodles, rather serve with black sauce along with a side bowl of soup. Serve having a platter of vegetables, chili, and lime wedges.
- *Phn nc lo*
- 1.5 kg xng heo
- 1 mc kh
- 1/2 chn tm kh
- 1 c hnh ty
- 5 khoanh c ci ct lt dy 3cm
- 1 vin ng phn
- 5 lt nc
- *Phn nhn*
- 500 g tht heo bm nhuyn
- 500 g tht nc vai (heo)
- 200 g gan heo
- 12 disadvantage tm bc v, cha ui, ly ch lng
- 500 g mc ng ct khoanh trn
- 2-3 c hnh tm
- 1/2 chn c ci mui bm nh
- 12 ci trng ct luc 4 pht
- 1 b h ct thnh di 3-inch (7cm) hoc xt nh
- 600 g si h tiu dai
- rau dip, rau cn, rau tn , x lch, gi.
- X mc kh (c th nng s cho thm), ngm mc v tm kh trong nc nng.
- united nations xng heo khong 5 pht cho ra bt cht bn. ra ra sch xng v ni. Cho li xng vo ni, ngp nc, thm 1 c hnh ty, 1 vin ng phn, 1m mui v c ci. Tm mc kh ra sch v cho vo ni cng mire ming tht nc. united nations si. vt bt v united nations la veterans administration khong 1-2 ting. Khng y np.
- Tht bm p mui & tiu. Cho cht nc, nh u cho ri.
- Phi vng ti bm, vt ra chn cho thm cht ng ti gi c gin lu hn. Lm tng t mire hnh tm.
- Xo c ci mui mire du n, nm t mui v ng.
- H tiu dai luc theo hng dn bao b
- Luc gan mire cht mui v dm. Ct lt mng (Lc no gn n hn luc v gan d b kh)
- Trng tht bm v tm ln lt cho chn. Cho ra da. Trnh by ra t nh minh ha.
- H tiu kh n mire tng en, chn sp ring. Nm nm li nc dng mire mui/ng/ bt nm. Chan nc sp vo lun th c mn h tiu nc. n mire h, rau cn, x lch, tn , gi v.v.
*Recipe for black sauce: 3 tablespoons of oyster sauce + 3 tablespoons of soy sauce + 1 tablespoons of sugar + 3 tablespoons of water. Simmer on low for just two minutes.
Publish By Helen Le ( 241 Posts )
Since 2011 Helen has shared her Vietnamese home cooking video recipes online, helping viewers prepare Vietnamese Food within the easiest, fastest and many authentic possible way. Sign up for receive her newest videos free of charge: goo.gl/upfRRU