Moo Dang Soup
- Level: Advanced
- Total: 1 day 20 hr 15 min (includes marinating time)
- Active: 1 hr 20 min
- Yield: 4 to 6 servings (with leftover broth)
- Level: Advanced
- Total: 1 day 20 hr 15 min (includes marinating time)
- Active: 1 hr 20 min
- Yield: 4 to 6 servings (with leftover broth)
Ingredients
Red Roast Pork:
Pork Wonton:
Broth:
To Serve:
Directions
Special equipment:
a spices bag- For the red roast pork: Cut the pork loin into 4 pieces and tenderize it on both sides.
- In a bowl, add the mushroom soy sauce, honey, Thai black soy sauce, sugar, seasoning soy sauce, oil, five-spice powder, granulated garlic and sesame oil, and whisk them together well. Add the pork to the sauce and give it a massage for 5 minutes. Rest it overnight in the refrigerator.
- On the next day, add the ginger and red color to the marinade. Let the pork marinate for one more night.
- Preheat the oven to 425 degrees F.
- Roast the pork in a pan for 45 minutes, then flip the pork to the other side and let it cook until done, another 45 minutes. Let rest 20 minutes, then slice.
- For the pork wonton: Combine the ground pork, mushroom soy sauce, seasoning soy sauce, cilantro, garlic, sugar, sesame oil, white pepper and salt in a food processor and blend them into a paste. Add 1 teaspoon pork stuffing to the middle each wonton wrapper and fold them by using the ice water as glue. If you will not use them in the same day, you can freeze them.
- For the broth: Fill a 10- to 12-quart pot with water and bring to a boil, then turn the heat down. (Do not use high heat during the process because we want the broth to be clear.) Add the bones, carrots, onions and daikon. Combine the white pepper, garlic and cilantro stem in a spices bag and drop the bag into the pot. Add the salt and rock candy. Let it simmer on low heat for 2 hours. Skim and discard all the foamy stuff off the surface of the soup.
- Add the mushroom soy sauce. Taste the soup and add more mushroom soy to taste. Your broth will be ready.
- Bring 5 quarts water to a boil and keep on high heat. This pot is for cooking the noodles and vegetables.
- Cook the beans sprouts and bok choy, then remove using a Chinese strainer or skimmer. Rest them in a bowl. Cook the noodles in the boiling water, quickly for rice noodles, or 2 to 3 minutes for egg noodles. Strain out the noodles and add to the bowl on top of the veggies. Add some red roast pork slices, then pour the broth into the noodle bowl. Season with the mushroom soy sauce, sugar, white vinegar and fish sauce. Garnish with the cilantro, scallions, chile, if using, fried garlic and a sprinkle of white pepper.
