Hu Tieu Nam Vang ( rice noodle soup with prawn ,pork and quail egg )
Ingredients:
- Pork Bone 1kg
- Water 2 litre
- Onion 1/4pcs roasted
- Dry noodle 1kg
- Roasted dry squid 1pcs
- Garlic 1cloves roasted
- Clean Pork 100gr
- Prawn 10pcs
- Quail egg 10pcs
- Fish sauce 3tbsp
- Muhsroom powder 3tbsp
- Sugar 1tbsp
- Minced garlic 1tsp
- Minced chilli 1tsp
- Minced shallot 1tsp
- White radishes 1pcs
- Garlic chive, sliced spring onion, black pepper for garnish
- Mints, basil ,lime ,chilli for serve with the bowl of noodle
Method:
- Blanched pork bones in 5 minutes then put the pork bone in the water and add roasted onion and garlic, dry squid and white radishes. Simmer for 2 hours
- Saute garlic, chilli and shallot until nice colour then add pork stock in the pot. Measure for 2 litre
- Seasoning with 3tbsp fish sauce, 3 tbsp muhsroom powder, 1tbsp sugar
- Blanched noodle with bean sprout in 30 second then place boiling prawn , quail egg , sliced pork meat and garnish with garlic chive ,onion and black pepper with some sliced of chilli
- Pour the stock on the side and serve hot
