Soup Base Ingredients:
- Water: 1 pot (40 liters)
- Soy sauce: 1 cup
- Dark soy sauce: 1 cup
- Salt, Thai chili, star anise, cinnamon, cloves (2-4 tablespoons each)
- Palm sugar: 200 grams
- Pandan leaves (including roots, washed clean): 2 pieces
- Fermented tofu: 1 block
- Cabbage head: 1 piece
- Bean paste: 2 tablespoons
- Lemongrass: 1 stalk
- Pickled garlic (whole bulb): 1/2 bulb
- Chicken carcass: 4 pieces
- Seasoning powder: to taste
- Boil the water and add all the ingredients. Season with salt first, then add sugar. Once the soup is seasoned to your liking, add 1-2 cups of fresh beef blood to thicken the soup. Add 10 fresh Thai chili peppers, lightly toasted, for extra flavor. Some people add a whole chili pepper for added spice.
- Important Note: Do not add fish sauce while preparing the soup. Fish sauce should be added when serving or while eating.
- Once the soup is ready, keep it warm at all times. Use low heat to keep the soup simmering. If the soup becomes too concentrated, add more water.
- Preparation
- Noodles: Prepare various types of noodles (small, medium, large, and rice noodles) and keep them in a glass cabinet. Soak the noodles in warm water to soften them before use.
- Vegetables: Prepare vegetables such as morning glory, bean sprouts, Chinese cabbage, coriander, and green onions. Some vegetables should be blanched with the noodles, while others can be added raw.
- Meat: Use lean beef from the thigh, sliced thinly, and place it on ice to keep it fresh. The cold meat will expand when blanched, making it tender and easy to chew.
- Offal: Boil offal like intestines, tripe, lungs, liver, and heart separately in the soup. These can also be served fresh if not boiled.
- Meatballs: Use high-quality meatballs.
- Condiments: Provide fish sauce, chili vinegar (made with fresh toasted chili peppers, garlic, and vinegar), white sugar, and sometimes ground peanuts mixed with a little vinegar for extra flavor. Place these condiments on the table for customers to use.
- Serving
- Blanch the noodles and prepare the bowl of noodle soup for the customer. Ensure all ingredients are ready.
- Final Step: Add fresh beef blood if the customer wants a thicker soup. Add 1/2 to 1 tablespoon of raw blood to the bowl and pour the soup over it to cook the blood and thicken the soup.
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