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| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Passive Time | 5 minutes |
| Servings |
people
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Ingredients
- 500 gr Pork bone
- 20 gr Dried shrimp
- 20 gr Dried squid
- 500 gr Squid
- 200 gr Minced meat
- 1 kg Clear rice noodles
- 1 bulbs Onion
- 4 bulbs Purple onion
- 1 1/2 liter Water
- 1 Daikon
- 3 gr Salt
- 4 teaspoons Alum
- 2 tablespoon Fish sauce
- 1/2 teaspoons Pepper
- 1 tablespoon Cooking oil
- 50 gr Chives
- 200 gr Bean sprout
- 50 gr Celery
- 1 1/2 teaspoons Salt
Ingredients
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Instructions
- Step 1: Wash pork bones with salt. Soak dried shrimp in water for softening. Grill over dried squid, onion and purple onions. Pour 1.5-liter water into a large pot, then add 500 gr washed pork bone, 20 gr dried shrimp, 20 gr dried squid, 1 onion, 4 purple onions, 3 gr salt together in the pot. Stew for 1 hour. Regularly skim off the scum on the surface of the water and simmer with low heat to keep the broth clear.
- Step 2: Heat 1 tablespoon cooking oil, then add minced meat to stir-fry. Next, season 1/2 teaspoon salt and 1/2 teaspoon pepper. Boil another pot of water, and blanch sliced squid just a couple of minutes in the pot to avoid toughness. (Tip: If you make fried onion and garlic at home, you can use the oil to stir-fry the meat to get the better fragrance.)
- Step 3: After 1 hour of stewing the bone, remove the onion as well as purple onion. Season the broth with 1/2 tablespoon salt, 1 tablespoon alum, 2 tablespoons fish sauce. When the water boils again, turn off the stove.
- Step 4: Gradually add the noodles to each bowl, put minced meat, squid, broth, some slices of chili and fried garlic, purple onion, then serve with chives and bean sprouts. The bowl of aromatic hot noodles will be a delicious and attractive meal for your family.
- The dish is very simple, so don't hesitate to make this delicious dish right away.
Recipe Notes
The bowl of aromatic hot noodles will be a delicious and attractive meal for your family. The dish is very simple, so don't hesitate to make this delicious dish right away.
