Pork Rib Broth with Soft Rice Noodles: Hu Tieu Suon Heo
- Level: Intermediate
- Yield: 10 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 46
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 3
- Sodium
- 122
- Total: 4 hr 50 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 2 hr 30 min
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 (see Cook's Note)
1 tablespoon minced garlic
8 dried baby squid, grilled until crisp (see Cook's Note)
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 (see Cook's Note)
1 tablespoon freshly ground black pepper
2 limes
Directions
- 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.
Cook’s Note
Red Asian shallots, dried baby squid and fried red Asian shallots can be found at specialty Asian markets.