- Level
- very easy
- Serves
- 4 personnes
Ingredients
- 4 lbs
- variety of pork bones (neck, legs, ribs, etc.)
- 2 litres
- cold water
- 1 lb
- boneless pork shoulder
- 1
- onion, cut into 2
- 2 cloves
- garlic, crushed
- 1 tsp
- salt
- ½ cup
- dried shrimp
- 2 tbsp
- fish sauce
- 1 tbsp
- brown sugar
- 250g
- lean ground pork
- 250g
- pork liver
- 1 tsp
- salt
- 4
- shrimp, deveined and cooked
- 4 slices
- Vietnamese sausage (sold in the chilled products section)
- 4 balls
- fried fish (sold in chilled products section)
- 4 balls
- chopped pork (sold in the butcher section)
- 4 rounds
- pepper mill
- 1 package
- tonkinese soup / pad thai rice noodles, soaked in lukewarm water 20 minutes
- 2 tbsp
- fried onions
- To garnish the bowls
- 2 handfuls
- bean sprouts
- 1
- green shallot, finely chopped
- 1
- lime, cut into quarters
- 4 stems
- chopped coriander
- Sauce
- 1 tbsp
- dark soy sauce
- oyster sauce
- hoisin sauce
- black vinegar
- sugar
Preparation
- Step 1
- In a large pot, heat the bones and water over high heat. Skim the fat. Add pork shoulder, onion, salt, garlic and dried shrimp. Lower the heat and cook for 2 hours, skimming occasionally.
- Step 2
- Remove the pork shoulder after about an hour, let it cool in cold water for 10 minutes. When it is at room temperature, cut into thin slices, put in a dish and cover and refrigerate.
- Step 3
- Meanwhile, cook the pork liver and crushed pork in a small saucepan filled with water over medium heat for 15 minutes. Rinse in water and slice pork liver. Refrigerate.
- Step 4
- Cook the noodles in another saucepan about 4 minutes. Rinse well in water to get rid of starch and reserve at room temperature.
- Step 5
- After 2 hours of cooking the broth, remove all the bones, onions and shrimps from the broth. Spread the broth under a cheesecloth to keep a clear broth. Season with fish sauce and brown sugar.
- Step 6
- Prepare bowls by putting in, noodles, chilled meats (pork shoulder, pork liver, ground pork), shrimp, fried fish balls and minced pork, pepper, fried onions and toppings.
- Step 7
- Add the broth that was boiled.
- Step 8
- This soup is also eaten only with the noodles. If you prefer this, you must add a sauce in the noodles (1/2 tsp of the broth, and add 1 tbsp of dark soy sauce, oyster sauce, hoisin sauce, black vinegar and sugar) and keep the soup in a separate bowl next to it, to be eaten with a spoon between each mouthful of noodles.
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