Vietnamese rice noodles soup with pork spare ribs recipes - Thaifood

Ingredients:

350 g chopped pork spare ribs 
100 g dried Vietnamese rice noodle
5-7 cloves of garlic
3 coriander roots
½ tbs. dried pepper corn
150 g Vietnamese sausage, thinly sliced
100 g minced pork
50 g spiny coriander, finely chopped
50 g spring onion, finely chopped
70 g deep fried shallot

 
Wall Clock Thai elephant.
by Nong_Josh

Seasoning:
½ tsp. sugar
1 tbs. seasoning sauce (1)
½ tsp. grounded white pepper
½ c. seasonings sauce (2)

Method:

 1. Marinate minced pork with sugar, grounded white pepper and seasoning sauce (1). Lighyly knead and set aside.

2. Fill half of the small pot, bring to the boil and add pork spare ribs to blanch for 5 minutes. Discard the boiling water and keep pork spare ribs.

3. In the new deep base pot, add blanched pork spare ribs, fill to ¾ of the pot with water, add garlic, coriander roots and dried pepper corn and bring to simmer over the lowest heat until pork spare ribs are soft and tender.

4. Season with seasoning sauce. Shape marinated minced pork to loose balls and add the boiling soup.

5. In another pot, bring water to the boil and add dried Vietnamese rice noodle to blanch for 5-7 minutes.

6. Add some soup, spare ribs and marinated minced pork to a new pot, bring to the boil and add some of blanched Vietnamese rice noodle. Sprinkle with finely chopped spiny coriander and spring onion.

7. Transfer to the serving bowl and sprinkle with deep fried shallot before serve.