Prawn and pork broth with rice noodles

Prawn and pork broth with rice noodles

By
From
KOTO
Photographer
Michael Fountoulakis

This attractive noodle soup is to the Saigonese what pho is to their northern compatriots. Traditionally served by street vendors as a hearty breakfast, it is now available any time of the day or night. What makes this dish truly unique is the subtle smoky flavour achieved by adding dried squid to the broth.

Ingredients

Quantity Ingredient
1 dried squid
2kg chicken bones, (about 5 carcases)
1 pig’s trotter, cut into 4 pieces, (ask your butcher to saw it)
2 brown onions, quartered
3 carrots, cut into 3 pieces each
3 garlic cloves, crushed
2 tablespoons fish sauce, plus extra to serve
1/2 teaspoon whole black peppercorns
250g pork loin, fat and sinew removed
250g fresh pho noodles
18 raw prawns, shelled and deveined
150g bean sprouts
4 spring onions, sliced
1 handful thai basil leaves, chopped
1 handful coriander leaves, chopped
1 birdseye chilli, sliced
3 limes, cut in half

Method

  1. To prepare the broth, soak the squid in warm water for 30 minutes to remove any excess salt. Meanwhile, put the chicken carcases and pig’s trotter in a large stockpit and cover with cold water. Slowly bring to simmering point, removing any scum as it comes to the surface. Drain the squid and add to the broth along with the onions, carrots, garlic, fish sauce and peppercorns and simmer for 2 hours, skimming regularly to ensure you have a clear broth. Strain the stock and discard the solids.
  2. Return the broth to a clean saucepan and when simmering gently, ease in the pork and poach for 15 minutes. Remove and rest for 5 minutes before slicing. Poach the prawns in the broth for 1–2 minutes, or until they curl and turn pink, then remove.
  3. Meanwhile, bring a saucepan of water to the boil and drop in the noodles for about 20 seconds, stirring with a chopstick to separate them. Drain thoroughly and divide evenly between 6 bowls.
  4. Place the bean sprouts, pork slices, prawns, spring onions, herbs and chilli on top of the noodles. Ladle hot broth into the bowls and serve immediately with lime wedges and extra fish sauce, if desired.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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