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6
liters
2
kg
500 g
2
stalks
1
tablespoon
1
tablespoon
2
teaspoons
2
teaspoons
2
tablespoons
1/2 teaspoon
2
500 g
3
1
Garnishing
50 g
2
4
2
tablespoons
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Water
Pork bones, cleaned
Pork knuckles or leg, cleaned and deboned
Lemon grass, 1 bruised and 1 finely chopped
Fine shrimps paste
Fish sauce
Salt
Sugar
Annatto seed oil
Chili powder
Thai parsley leave, finely cut
Rice vermicelli
White part only, cut into 3-cm lengths
Onion, peeled and thinly sliced
Bean sprouts
Limes, cut into wedges
Red chilies, 2 finely sliced and 2 pounded
Fish sauce
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Method :
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Bring water to the boil and add pork
bones, pork, beef and bruised lemon grass.
-
As stock boils, periodically reduce heat
to medium and skim off any scum from surface.
-
Simmer until meats are tender. Remove pork
and soak in a bowl of hot water for 10 minutes until cool.
-
Rinse and slice. Remove and discard pork
bones and lemon grass. Remove beef and slice.
-
Stir shrimp paste, fish sauce, salt and
sugar into stock and continue to simmer.
-
Heat annatto seed oil and add chopped
lemon grass and chili powder. Stir fry for a few minutes then add Thai
parsley. Add to stock.
-
Blanch vermicelli and spring onions.
Divide equally into 6 serving bowls. Top with pork, beef spring onion
and onion. Pour hot stock over.
-
Serve with bean sprouts, lime wedges and
sliced chilies.
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Mix pounded chilies into fish sauce and
serve on the side.
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