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10
- 12
150g
75g
75g
50g
1
Stock
1
tablespoon
1
tablespoon
100g
3 tablespoons
5 stalks
5 cloves
5
300g
1-2
8 |
Large shrimps
Pork fat, cut into 1/4 in dice (optional)
Fresh yellow noodles
Thin white rice noodles
Bean sprouts
Spring onion, finely sliced
Some white pepper
Sugar
Oil
Small fresh shrimp
Dried small shrimp
Shallots, very finely chopped
Garlic, very finely chopped
Whole white peppercorns, lightly crushed and
fried till fragrant
Pork bone. Big bones are preferred. Chicken
bones is alright
Dried chili (optional)
Cups of water |
Method :
- Peel the shrimps and saving the head and
shells for the stock but leaving the tail on. Set the shrimp aside,
preferably in a refrigerator
- To make the stock, heat oil and fry the
shrimp heads and shells with fresh small shrimps, dried shrimps and
dried chili
- Cook over medium, stirring evenly and
crushing the heads and shells with the back of a wooden spoon. Continue
for 5 to 10 minutes and then add all the stock ingredients, except the
sugar. Simmer uncovered until liquid is reduced by half
- Brown the sugar in a separate pan by
adding some water and cooking it till it turns dark brown and add to the
stock
- Strain the stock, pressing firmly with
back of wooden spoon to extract all the liquid, then season with salt
and keep it hot.
- Separately put diced pork fat in a pan
and cook gently until all the oil runs out leaving the pork fat golden
brown and crispy. Drain and set aside.
- Plunge combination of noodles and bean
sprouts in boiling water about 20 - 30 seconds and divide equally in
bowls.
- Top with hot stock, add 2 - 3 shrimps to
each bowl. Garnish with fried pork fat, spring onions and white pepper.
Serve immediately with some sliced red chili in a small bowl of light
soya sauce.
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