INGREDIENTS………………………………..
| • Rice vermicelli | 500 g |
|---|---|
| • Pork knuckles or leg (deboned) | 400 g |
| • Fresh firm tofu | 2 blocks |
| • Pork hocks | 400 g |
| • Cucumber | 1 |
| • Herbs | 200 g |
| • Shallots | 2 |
| • Ginger | 1 |
| • Salt, seasoning | enough |
| • Cooking oil | 50 ml |
DIPPING SAUCE………………………………
| • Fermented shrimp paste | 2 tbsp |
|---|---|
| • Garlic | 2 cloves |
| • Chili | 1 |
| • Sugar | 1 tbsp |
| • Lime or kumquat juice | 3 tbsp |
| • Cooking oil | 2 tbsp |
| Add sugar, chopped garlic and chili to shrimp paste, adjust to taste. Add in some hot oil from frying the tofu and squeeze in fresh lime/kumquat juice while vigorously stirring until it foams up into a sauce. |
 |
Pound the shallot, ginger
Debone pork leg, clean. Tie
with string. Boil with pounded
shallots, ginger, salt, seasoning.
Reduce to medium heat and
cook for 60’.
Once the pork has cooled, slice
thinly
Cut tofu into large cubes and
deep-fry over medium high heat
so that the outside is golden
brown and crisp.
Immerse the noodles in boiling water. Drain.
Place the noodles in a serving bowl. Top with
Vietnamese pork sausage, pork hock, beef and
minced scallions. Add the broth.
Wash herb in salted water.
On a serving dish, place rice
vermicelli, fried tofu, herbs,
cucumber. Eat with dipping
sauce.
