Serving: 5-6 Servings
Ingredients
4 Quarts water
2 ½ Tbsp tamarind soup base
2 Tbsp fish sauce
Salt
Sugar
1 lb pork belly or pork loin (par boiled, cut thinly)
½ lb shrimp (poached and shell removed)
Cha lua – optional
½ lb Chives (cut crosswise, about 1 ½ inches long)
1 lb Bean sprout
1 pack rice noodle – (boiled and strained)
Hoisen sauce – optional
Method
1 - Add water to stock pot, then add tamarind soup base, salt and sugar to taste, stir and bring to a boil.
2 - Reduce heat to medium low, then add fish sauce, and pork belly.
3 - Cover lid and let broth simmer for 15 minutes, then remove from heat.
4 - Layer bean sprouts, chives, and noodles into a bowl. Then top with poached shrimp, and cha lua – optional. Then ladle broth and pork belly into the bowl.
5 - Add a teaspoon of hoisen sauce to the noodle if desire.
Ingredients
4 Quarts water
2 ½ Tbsp tamarind soup base
2 Tbsp fish sauce
Salt
Sugar
1 lb pork belly or pork loin (par boiled, cut thinly)
½ lb shrimp (poached and shell removed)
Cha lua – optional
½ lb Chives (cut crosswise, about 1 ½ inches long)
1 lb Bean sprout
1 pack rice noodle – (boiled and strained)
Hoisen sauce – optional
Method
1 - Add water to stock pot, then add tamarind soup base, salt and sugar to taste, stir and bring to a boil.
2 - Reduce heat to medium low, then add fish sauce, and pork belly.
3 - Cover lid and let broth simmer for 15 minutes, then remove from heat.
4 - Layer bean sprouts, chives, and noodles into a bowl. Then top with poached shrimp, and cha lua – optional. Then ladle broth and pork belly into the bowl.
5 - Add a teaspoon of hoisen sauce to the noodle if desire.
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