Posted by Kroocrew on Friday, February 25, 2011 Under: Vietnam
This dish is one of the popular noodle dishes of Vietnam and greatly enjoyed by locals and travellers alike. The Vietnamese tend to use it as a celebratory food but relish it at any time.
- 1 kg (~2 lbs) of small bones or pork spare ribs cut into 5 cm lengths (2 in)
- 4 shallots,
- 2-4 dried shrimp or 1/2 tsp shrimp paste
- 1 tbs of garlic
- 250 gm (1/2 lb) pork belly
- 250 gm (1/2 lb) whole shrimp
- 2 Tbsp annato seeds (for colouring)
- 30 ml (1 oz) Olive Oil
- 3 tbsp of fish sauce
- 1 tbsp paprika
- 1 pkt of *Mì Quảng noodles
- 2 Tbsp oil
- 1 Tbsp tumeric powder
- bean sprouts
- perilla leaves (tia to)
- mint leaves (rau thom)
- banana blossom**(not essential)
- lime wedges
- cilantro (chopped or separated)
- green scallions (thinly sliced)
- roasted peanuts (coarsely crushed)
- Black sesame rice crackers (in asian markets)
- Blanch and clean the bones by boiling for approx 5 minutes Drain and clean the bones under running water, remove any adhering material from the pot .
- Return the bones to the pot with shallots and dried shrimp/shrimp paste. Add water to cover and simmer for about 2 hrs.
- Remove bones and season broth with salt and tsp of sugar. You can leave spareribs in the soup but remove other bones.
- If Mi Quang noodles aren't available bring a medium sized pot of water to boil, add wide pho noodles, after about 3-4 minutes, add oil and tumeric powder, and stir. Add more turmeric if needed for deeper colour. Noodles are done when al dente. Drain or reserve if there will be a delay in serving the dish, and set aside.
- To make annato seed oil, heat 30 ml (1 oz) of olive or vegetable oil in large wok or saute pan and add about 2 Tbsp of annato seeds. As the temperature rises, the red color will seep out of the annato seeds. Strain and discard seeds. Leave this out if there's a known allergy to annatto. It's used purely as a food colourant in this recipe.
- Using the annatto oil or plain Olive oil, saute garlic, shallots, paprika and pork. Add shrimp in the final two minutes of cooking. Season and remove from the heat.
- Add noodles, the sauteed pork and shrimp to individual bowls.(If the noodles have cooled during the preparation of the dish then heap them in a spaghetti collander or sieve and immerse for a few seconds in a pot of boiling water or reserved turmeric broth with a little cautious agitation to reheat them).
- Fill approx 1/4 of the bowl with broth.
- Add bean sprouts, mint, perilla leaves, banana blossom, cilantro, and green scallions.
- Top with toasted peanuts and fragments of black sesame rice crackers .
**Cut banana blossom lengthwise, peel the inner purple leaves and use these. Discard the inner embryonic fruit . Slice these leaves finely. Immediately place in bowl of water with about 1 tbs of salt or lime juice to prevent from oxidising.
Annatto is a natural food dye and used widely. It does have a significant incidence of hypersensitivity associated reactions . It is not considered a major food allergen by the FDA at this time.
In : Vietnam
Tags: meat pork noodle aromatic sesame annatto