PORK RIB BROTH WITH SOFT RICE NOODLES

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INGREDIENTS

2 lb   3 oz pork ribs, chopped into 2  1/2 inch pieces

2 tbsp black peppercorns

6 spring onions, white parts only

8 dried baby squid, barbecued or chargrilled over medium heat for 3 minutes on each side, until crisp

1 tbsp sea salt

2 tbsp sugar

3 tbsp fish sauce

4 lb  6 oz fresh rice noodles, at room temp, separated into 7 oz portions

MARINADE

1 tbsp sea salt

2 tbsp sugar

3 tbsp fish sauce

8 red Asian shallots, roughly pounded using a mortar and pestle

1 tbsp crushed garlic

TO SERVE

1 lb bean sprouts

1 bunch cilantro, leaves picked

1 bunch garlic chives, sliced into 1  1/2 inch lengths

1 bunch mint,leaves picked

2 tbsp Fried garlic chips

2 tbsp Fried red Asian shallots

1 tbsp freshly ground black pepper

4 red chillies sliced

2 limes, halved

PREPARATION

Combine the marinade ingredients in a large mixing bowl. Add the pork rib pieces and toss well to coat. Cover and marinate for 2 hours, or overnight for a better result.

Put the marinated pork, ribs in a large stockpot. Add the peppercorns, spring onions, grilled baby squid and 5 litres  ( 20 cups) water.

Bring to the boil, then skim off any impurities for 10 minutes, or until clear. Reduce the heat to a low simmer, cover and cook for 2 hours.

Now stir in the salt, sugar and fish sauce. Cook for a further 10 minutes, then remove from the heat.

Bring another large saucepan of water to the boil. Separately blanch each portion of noodles for 5 seconds, then drain and place in ten separate bowls. Add some pork rib pieces to each bowl, then cover the noodles with the pork broth.

Top each bowl with bean sprouts, coriander, garlic chives, mint, and a sprinkle of garlic chips and fried shallots. Finish with a pinch of pepper, some sliced chilli and a squeeze of lime.

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