INGREDIENTS………………………………..
| • Rice noodles | 500 g |
|---|---|
| • Pork spareribs | 400 g |
| • Dried shrimp | 50 g |
| • Ground pork | 100 g |
| • Egg | 2 |
| • Shallot | 3 |
| • Tofu | 200 g |
| • Blood cubes | 200 g |
| • Annatto oil | 1 tbsp |
| • Morning glory | 400 g |
| • Shrimp paste | 1 tbsp |
| • Salt, sugar, seasoning | enough |
SERVE WITH………………………………..
| • Chili sauce | 2 tbsp |
|---|---|
| • Lemon | 1 |
| • Chili | 1 |
Wash the pork spareribs. In
a large pot, add water and
bring pork spareribs to a boil.
Remove the frst broth and
wash the spareribs again. Add
more water and simmer with
shrimp paste and spices for 1h.
You can also stew in a pressure
cooker for 15’
Boil morning glory with a pinch
of salt. When cooked, remove
from the pot and place in ice
water to keep it green and
crunchy.
Soak dried shrimp for 10’, then
pound. Mix the pounded dried
shrimp with the ground pork,
egg, salt, sugar and seasoning.
Fry the shallot in annatto oil.
Add to the pork broth for
color. Add the mixture of dried
shrimp and pork into the broth.
Add salt and seasoning. The
meat should rise to the top as
it boils.
Dice the tofu and congealed
blood cubes into pieces. Add to
the broth, and bring to a boil.
Blanch the rice noodles in hot
water.
In a serving bowl, place the
noodles, morning glory and
broth.
Serve with lemon, chili and
shrimp paste if desired.