1/ Bring the broth to a boil. Add pork and boil for about 30 minutes then take them out and slice thinly.
2/ Heat a skillet. Add cooking oil, then add minced garlic and fry them until they turn yellow.
3/ Scald noodles in boiling water for about 2 minutes and drain them out. Wash bean sprouts and chives, scald in boiling water, then drain them in a basket.
4/ Season broth with salt and stock granules. Add browned shallots and browned garlic.
5/ Serving: Put bean sprouts in a bowl, add noodles to 2/3 of the bowl, and then arrange pork on top. Add boiling broth. Sprinkle with scallions, cilantro and pepper.
6/ Serve with a dish of lettuce, jalapeno pepper and lime.
7/ Hu tieu can be used with broth or without broth (broth is separately put into a small bowl as soup)
How to make broth:
+1.2 kg soup bone (which is mainly used to cook soup), finely chopped, well-washed.
+1.2 teaspoon of salt (optional)
+1 ginger root of thumb-size
+2 onions, peeled, cut into 4 parts
+400 g of daikon, cut into large cubes
+3 shallots, peeled and grilled to brown color
+a pinch of salt
The broth can be used immediately or stored in the fridge for later usage.
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