Vietnamese Thick Noodle Soup With Pork Shrimp Food

VIETNAMESE PORK AND THICK NOODLE SOUP (BANH CANH)

Steps:

• Bring 2.5 L of water to the boil in a 4L capacity pot and add the pork shoulder.
• Allow the pot to return to the boil and cook for 5 minutes. Skim off any impurities that form on the surface.
• Add the remaining soup ingredients, other than the fish sauce. Simmer partially covered for 50 minutes on medium low heat.
• Prepare the garnishes.
• After 50 minutes remove the meat and check if it is cooked. If no, put the meat back into the pot until done. If yes, then wash the meat under cold water. Place a damp paper kitchen towel over the top and allow to cool before cutting into thin strips.
• With a pair of tongs, remove the onions and star anise from the soup.
• Add the fish sauce and adjust the seasoning of the soup to your taste.

VIETNAMESE THICK NOODLE SOUP WITH PORK & SHRIMP

Steps:

• 1. To clean the pork hocks. Boil them in salted water for 1 minute. Then drain it and rinse the pork under running water.
• 2. Place the pork hocks in a stock pot and add the water and pork bouillon. Throw in the onion, sugar and garlic. Cook at a low boil for 25 minutes. Remove the pork to a cutting board. Strain the stock and discard the solids. Add the stock back to the pot. Trim and cut the pork and add back to pot. Bring the stock back to a boil then add the noodles and cook until the noodles are done but still chewy. The stock will be cloudy. Add the green onions and shrimp Once the shrimp turn pink ladle into bowls and top with cilantro and fried shallots.

VIETNAMESE-STYLE SHRIMP SOUP

Steps:

• Heat the vegetable oil in a large pot over medium heat. Stir in the garlic and ginger; cook and stir 1 minute. Add the spinach and season with salt and pepper. Cover, and cook until the spinach is hot, about 3 minutes. Pour in the chicken stock, shrimp stock, hot pepper sauce, and hoisin sauce. Recover, and bring to a simmer over medium-high heat.
• Once the soup reaches a simmer, stir in the shrimp and noodles. Cover, and cook 4 minutes, then stir in the green onions, and cook 5 minutes more. Season to taste with salt and pepper before serving.

VIETNAMESE SEAFOOD NOODLE SOUP (HU TIEU NAM VANG)

Steps:

• Toss Ingredient A into a pot and set to boil, skim off any scums that floating on the pot. Add Ingredient B into the pot and let simmer for 60 minutes under low heat.
• Continue to simmer the broth for another 60 minutes. Remove pork loin from the pot and soak with cold water for 10 minutes, rinse dry then cut into thin slices.
• Turn off the heat and strain the broth thru a strainer while transferring the soup into a new pot. (Adjust the taste of broth by adding additional salt and rock sugar if needed.)
• Heat up a pan with cooking oil, add Ingredient C into the pan and light saute until turn golden brown, set aside for later use.
• Heat up a pot with water and cook the rice noodle for 3 minutes, let chill under running tap water then rinse dry. Continue by boiling the remaining Ingredient D in the same pot for 2 minutes,
• Place rice noodle on each bowl as the base ingredient. Arrange shrimp, pork slices, fish ball and caramelized shallot garlic on top. Pour a hearty amount of broth into the bowl then sprinkle Ingredient E as garnishment. Ready to serve.