Lunch: Pork Rib Broth with Soft Rice Noodles: Hu Tieu Suon Heo

Ingredients

2 1/4 pounds young pork ribs, cut into 2 1/2-inch pieces
4 tablespoons sugar
2 tablespoon salt
1 gallon water
6 tablespoons fish sauce
8 red Asian shallots, crushed in a mortar and pestle*
1 tablespoon minced garlic
8 dried baby squid, grilled until crisp*
2 tablespoons whole black peppercorns
8 white spring onion heads
2 tablespoons finely diced garlic
8 spring onions (green part only), finely sliced
4 1/2 pounds fresh rice noodles, divided into 7-ounce portions
18 ounces bean sprouts
1 bunch fresh coriander (cilantro) leaves
1 bunch fresh garlic chives, sliced into 1 1/2-inch pieces
1 bunch fresh mint leaves
4 chiles, sliced
2 tablespoons fried garlic chips
2 tablespoons fried red Asian shallots*
1 tablespoon freshly ground black pepper
2 limes
*Can be found at specialty Asian markets.

Instructions

In a large mixing bowl, combine the chopped pork ribs, 1 tablespoon salt, 2 tablespoons sugar, 3 tablespoons fish sauce, pounded red Asian shallots, and minced garlic. Toss to coat the ribs completely and marinate in the refrigerator for 2 hours, or overnight for a better result. In a large stock pot, add the marinated pork ribs, whole peppercorns, spring onions, grilled baby squid, and 3 quarts of water. Bring to the boil, cook 10 minutes, or until clear, skimming off any impurities. Reduce the heat to a low simmer, secure with a lid and cook for 2 hours. Now add remaining salt, sugar, and fish sauce. Cook for a further 10 minutes, then take off the heat. In another large pot, bring 2 quarts water to boil then blanch each portion of noodles for 10 seconds then drain. Place the noodles in a bowl, now add 4 pieces of pork ribs to each bowl then cover the noodles with pork broth. To each bowl, add bean sprouts, coriander (cilantro), garlic chives, mint, sprinkle of fried garlic chips, sprinkle of fried red Asian shallots, pinch ground black pepper, sliced chile, and a squeeze of lime juice.

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