IIngredients:
For the Hu Tieu Soup (Larger Amount 12L Water):
• 4 lbs pork bones or ribs, blanched
• 12 L water
• 1 large onion
• 4-inch pieces of ginger, peeled and sliced
• 2 lbs chicken
• 1 shallot
• 2 large carrots
• 1 large daikon
• 1 piece preserved radish SALT
• 6 pieces (175 grams) rock sugar (ROCK Sugar- amzn.to/3mxqMDT
• 2 tablespoon fish sauce (Thai Fish Sauce- amzn.to/3DS11Uu)
• 6 tablespoon sugar
• 3 tablespoon salt
• 5 tablespoon soy sauce (Golden Mountain - Thai Seasoning Soy-amzn.to/3T4DJBs)
• ½ tablespoon chicken bouillon (DASIDA Chicken Bouillon Powder-amzn.to/3mGamJh)
• 5 Hu Tieu flavor cubes or (3 cubes + 2 tablespoon Cot Hue Tieu)-
(amzn.to/3L51WWc or amzn.to/3JoWnAx)
For the Hu Tieu Soup (Smaller Amount 6L Water):
• 2 lbs pork bones or ribs, blanched
• 6 L water
• 1 large onion
• 2-inch piece of ginger, peeled and sliced
• 1 lb chicken
• 1 shallot
• 1 carrot
• ½ daikon
• ½ preserved radish
• 3-4 pieces (85 grams) rock sugar (ROCK Sugar- amzn.to/3mxqMDT
• 2 tablespoon fish sauce -(Thai Fish Sauce- amzn.to/3DS11Uu
• 5 tablespoon sugar
• 2 tablespoon salt
• 3 tablespoon soy sauce -(Golden Mountain - Thai Seasoning Soy-amzn.to/3T4DJBs)
• ½ tablespoon chicken bouillon-(DASIDA Chicken Bouillon Powder-amzn.to/3mGamJh)
• 3 Hu Tieu flavor cubes or (3 tablespoon Cot Hue Tieu) - (amzn.to/3L51WWc
or amzn.to/3JoWnAx)
For the Noodles:
• 5 lbs pho noodles
• 1/4 cup vegetable oil
• 1 cup sliced shallots + 2 tablespoon cornstarch
• ¼ cup garlic, minced
• 1 lb shrimps, peeled and deveined
• 1 lb squids, cleaned and sliced into rings
• 2 lbs chicken, sliced
• 1 lb ground pork
• ¼ cup SWEET preserved radish- ( amzn.to/3L9jqRm)
• 2 tablespoon Phnom Penh dry noodle sauce (CHECK OUT VIDEO)-( • Phnom Penh Dry Noodle ... )
• 2 lbs beef, thinly sliced
• Beef homemade meatballs (CHECK OUT VIDEO)- • Bo Vien- Beef Meatball...
• Bean sprouts, scallions, cilantro, basil, lettuce, jalapeno peppers (optional garnish)
Instructions:
For the Soup:
1. Rinse the pork bones and beef bones under cold water and place them in a large pot. Cover with water and bring to a boil. Boil for 10-15 minutes, then discard the water and rinse the bones with cold water.
2. Add 12 liters of water to the pot with the bones, also add the onion, ginger, shallot, carrots, daikon, rock sugar, preserved radish and chicken to the pot. Reduce the heat to low-medium and simmer for 15-20 minutes.
3. Add fish sauce, sugar, salt, soy sauce, chicken bouillon seasoning, and Hu Tieu flavor cubes to the broth. Stir until everything is dissolved.
4. Remove the chicken from the broth and slice it thinly. Set aside.
5. Then increase the heat to high. Let broth simmer for another 30-40 minutes. (Total cooking time for soup is about 1 hour to 1 hour and 20 minutes)
For Noodles & Garnishment:
1. Heat the vegetable oil in a saucepan over medium-high heat.
2. Mix sliced shallots and cornstarch in a bowl.
3. Heat oil in a wok and add the shallots. Stir-fry until golden brown and crispy. Remove from heat and place on a paper towel to absorb excess oil.
4. In the same wok, add the minced garlic and deep-fry until they turn golden brown and crispy.
5. Blanch squid, shrimp, and ground pork in the same pot for 2-3 minutes until cooked through. Drain and set aside.
6. Heat a wok or large skillet over low heat. Add 1 lb. ground pork and 1/4 cup sweet preserved radish. Stir-fry and add 2 tablespoon of dry noodle sauce. Stir-fry for 1-2 minutes until pork is coated in the sauce. Remove from heat and set aside.
7. Cook the noodles according to the package instructions.
8. Assemble noodles, meat choices, bean sprouts, and add soup broth.
9. Serve hot and enjoy, garnishing with additional fried shallots and fried garlic.
10. Garnish with bean sprouts, scallions, cilantro, basil, lettuce, jalapeno, lime
8 мар 2023