Pork rib broth with soft rice noodles

Pork rib broth with soft rice noodles

By
From
The Food of Vietnam
Serves
10
Photographer
Alan Benson

My father’s younger brother, Hiep, fell into some trouble in Saigon about ten years ago. He had no choice but to move his entire family to Phan Thiet to start a new life. He and his wife decided to start a street-food stall in the wet markets, selling only one dish — this pork rib broth with soft rice noodles. Each bowl costs about 50 cents, and it is this dish that has kept a roof over their heads.

Ingredients

Quantity Ingredient
1kg pork ribs, chopped into 6cm pieces
2 tablespoons black peppercorns
8 spring onions, white parts only
8 baby squid, barbecued or chargrilled over medium heat for 3 minutes on each side, until crisp
1 tablespoon sea salt
2 tablespoons sugar
3 tablespoons fish sauce
2kg fresh rice noodles, separated into 200 g portions, at room temperature

Marinade

Quantity Ingredient
1 tablespoon sea salt
2 tablespoons sugar
3 tablespoon fish sauce
8 red asian shallots, roughly pounded using a mortar and pestle
1 tablespoon garlic, crushed

To serve

Quantity Ingredient
500g bean sprouts
1 bunch coriander, leaves picked
1 bunch garlic chives, sliced into 4 cm lengths
1 bunch mint, leaves picked
2 tablespoons * fried garlic chips [rid:8091]
2 tablespoons * fried red asian shallots [rid:8086]
1 tablespoon freshly ground black pepper
4 red chillies, sliced
2 limes, halved

Method

  1. 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.
  2. Put the marinated pork ribs in a large stockpot. Add the peppercorns, spring onions, grilled baby squid and 5 litres water.
  3. 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.
  4. Now stir in the salt, sugar and fish sauce. Cook for a further 10 minutes, then remove from the heat.
  5. 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.
  6. 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.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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