serves
10
prep
40 minutes
cook
2:40 hours
difficulty
Mid
serves
10
people
preparation
40
minutes
cooking
2:40
hours
difficulty
Mid
level
Ingredients
- 1 kg young pork ribs, chopped into 6 cm pieces
- 2 tbsp salt
- 4 tbsp sugar
- 6 tbsp fish sauce
- 8 red Asian shallots, pounded in mortar & pestle
- 1 tbsp minced garlic
- 2 tbsp whole black pepper
- 8 white spring onion heads (reserve the green tops and finely slice)
- 8 dried baby squid, grilled until crisp
- 5 litres water
- 2 kg fresh rice noodles, portion into 200 g portions
- 500 g bean sprouts
- 1 bunch garlic chives, sliced into 4 cm pieces
- 1 bunch mint, leaves picked
- 2 tbsp fried garlic chips
- 2 tbsp fried red Asian shallots
- 1 tbsp freshly ground pepper
- 4 red chilli, sliced
- 2 limes, cut into wedges
Marinating time 2 hours or overnight
Instructions
In a large mixing bowl, combine chopped pork ribs, 1 tablespoon salt, 2 tablespoons sugar, 3 tablespoons fish sauce, pounded red Asian shallots and minced garlic. Marinate for 2 hours or overnight for a better result.
In a large stock pot, add marinated pork ribs, whole pepper corns, white spring onions, grilled baby squid and 5 litres of water.
Bring to the boil, then skim off any impurities for 10 minutes or until clear. Reduce the heat to a low simmer, cover 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 heat.
In another large pot, bring water to boil then blanch each portion of noodles for 10 seconds then drain. Place 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, reserved sliced green onion, garlic chives, mint, sprinkle of fried garlic chips, sprinkle of fried red Asian shallots, pinch of ground pepper, sliced chilli and a squeeze of lime.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
