Servings: 4 servings
Calories: 580kcal
Ingredients
- 3 quarts water
- 2 lb pork bones preferably neck bones
- 2-3 cinnamon stick
- 2-3 pc star anise
- 1 teaspoon coriander seeds
- 6 slices galangal
- 3 cilantro roots or 6 cilantro stems
- 1 medium onion cut into chunks
- 5 cloves garlic crushed
- ½ teaspoon ground white pepper
- 3 Tablespoons soy sauce
- 2 Tablespoons Soy Sauce
- 2 Tablespoons white vinegar
- 1.5 Tablespoons black soy sauce or dark soy sauce
- 1 Tablespoon fish sauce optional
- 2 Tablespoons granulated sugar
- Salt to taste
Marinated Pork:
- 1 lb pork shoulder or beef ( flank or sirloin) thinly sliced
- 1 tablespoon soy sauce
- ½ teaspoon sugar
Noodle Bowl:
- 1 lb dried rice noodles small, 1.5 mm
- ½ lb Asian-style meatballs pork or beef
- 2 cups water spinach or spinach (optional) cut into 2-inch pieces
- 2 cups bean sprouts
- 6 cilantro chopped
- 1 stalk green onion chopped
Optional Condiments for Serving:
- Chili vinegar Thai basil, fried garlic & garlic oil, crispy pork rind, roasted chili flakes
Instructions
- Prepare the Broth: In a large pot, bring water to a boil. Add pork bones, cinnamon sticks, star anise, coriander seeds, galangal, cilantro roots or stems, onion, garlic, white pepper, and pandan leaf (if using). Reduce heat and simmer for 3-4 hours.( Be sure to remove scum or impurities that floats to top) Add soy sauce, Golden Mountain Sauce, white vinegar, black soy sauce, fish sauce, and sugar, and season with salt. Strain broth into a clean pot after final cooking time.
- Marinate the Pork: Combine thinly sliced pork shoulder or beef with soy sauce and sugar in a bowl, ensuring each slice is coated evenly. Allow the pork to marinate for 30 minutes, allowing the flavors to penetrate and tenderize the meat effectively. This step enhances the savory depth and sweetness of the pork, contributing to the overall richness of the dish.
- Cook Noodles and Prepare Ingredients: Soak the dried rice noodles in warm water for approximately 15 minutes or until they are soft and pliable. Meanwhile, blanch the Asian-style meatballs, water spinach, and bean sprouts separately in boiling water until they reach the desired tenderness. Once blanched, drain each ingredient well and set them aside. This preparation ensures the noodles are perfectly cooked and ready to absorb the dish's flavors while the blanched meatballs and vegetables retain their vibrant colors and textures.
- Assemble the Noodle Bowl: Divide the cooked rice noodles evenly among serving bowls, ensuring a generous portion in each. Arrange the marinated pork or beef slices, Asian-style meatballs, blanched vegetables, chopped cilantro, and green onions on top of the noodles. This assembly creates a visually appealing presentation and ensures each bowl has a balanced combination of flavors and textures.
- Serve: Ladle the fragrant hot broth over each bowl, fully immersing the noodles and ingredients. Serve alongside optional condiments such as chili vinegar, fresh Thai basil leaves, crispy fried garlic, crunchy pork rind, and aromatic roasted chili flakes on the side. These condiments enhance the dish's flavors and textures, allowing each diner to customize their bowl according to personal taste preferences.
Notes
Using beef bones in the broth is key to achieving a deep, rich flavor
Fresh rice noodles are ideal for their ability to absorb flavors, but dried noodles are a good alternative if fresh ones aren't available.
Both pork and beef work well for this dish. Slice the meat thinly to ensure it cooks quickly and stays tender when served.
The broth's flavor is central to this dish. Adjust the seasoning with fish sauce, sugar, and soy sauce to find the right balance of salty, sweet, and umami that suits your taste.
Prepare a variety of garnishes like bean sprouts, fried garlic, and green onions. These not only add freshness and crunch but also allow diners to customize their bowl to their liking.
Serve the noodles hot, and offer condiments like fish sauce and chili flakes on the side, so each person can season their soup to their preference.
Nutrition
Serving: 1bowl | Calories: 580kcal | Carbohydrates: 88g | Protein: 33g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 75mg | Sodium: 1580mg | Fiber: 6g | Sugar: 9g
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