Soup Ingredients:- Water: 1 pot (approximately 40 liters)
- Yellow bean sauce: 1 cup
- Dark soy sauce: 1 cup
- Salt, ground pepper, roasted coriander seeds, cloves, and cardamom: 2-4 tablespoons
- Granulated sugar: 200 grams
- Pandan leaves (cleaned): 2 stalks
- Fermented tofu: 1 piece
- Chinese cabbage: 1 head
- Tofu: 2 tablespoons
- Cilantro roots: 1 piece
- Pickled garlic (whole head): 1/2 kilogram
- Chicken bones: 4 pieces
- Seasoning powder: To taste
Instructions:
1. Boil water in a large pot and add all the ingredients. Season with salt, sweetness, and adjust the taste to your liking. When you think the flavor is delicious, add fresh cow's blood (1-2 cups) to make the soup thick. Then, add freshly roasted bird's eye chilies (about 10) to enhance the flavor slightly. Some people prefer to add a whole pepper for more spiciness.
Note: When preparing the soup, avoid adding fish sauce. It should be added when serving in individual bowls or when eating.
2. Once you have the delicious soup, keep it warm throughout the day. When serving or selling, use low heat. Just bring it to a simmer; it's enough. Note that if the taste becomes too strong, you can add more water because boiling the soup will cause some of the water to evaporate naturally.
3. When you have the tasty soup, the next step is to prepare the noodles. Boat noodles typically come in small bowls with various types of noodles: small flat rice noodles, small round rice noodles, large flat rice noodles, and yellow noodles.
Seasonings and Toppings:1. Noodles: Soak the noodles in warm water until they soften.
2. Various vegetables: Such as morning glory, bean sprouts, chopped Chinese cabbage, and fresh coriander. These should be available for customers to pick and add to their bowls.
- Morning glory should be blanched along with the noodles.
- For bean sprouts, some like them raw, while others prefer them cooked. It's advisable to remove the heads and discard them.
- Chopped Chinese cabbage should be blanched along with the noodles.
- Fresh coriander and Chinese chives can be added raw.
3. Fresh meat: Use lean meat without too much fat. Slice it thinly and place it on an ice block; this will help the meat stay fresh. Some ice may be sprinkled with salt to maintain its firmness.
4. Meatballs and tendons: These should be simmered in the divided soup. Good quality meatballs are recommended.
5. Seasonings: Prepare fish sauce, pickled chili sauce (made by roasting fresh bird's eye chilies, grinding them with garlic, and adding tamarind juice and a little sugar), white sugar, and sometimes fermented tofu finely mixed with tamarind juice to add another layer of flavor. Seasonings should be placed on the table for customers to use.
6. Crispy garlic: This is an essential condiment for noodles and should be placed on the serving table.
7. If customers want a dipping sauce, fresh cow's blood can be added to the soup in the bowl, followed by the broth, creating a thicker consistency.
It's important to avoid adding fish sauce to the soup while cooking, as it may affect the taste. Fish sauce should be added when serving in individual bowls or when eating. The final step is to serve the noodles and seasonings to customers, allowing them to customize their bowl with various toppings and condiments according to their preferences.
