|
1.2 kg
1/4 teaspoon
4
200 g
1/2 teaspoon
1
teaspoon
2
tablespoons
500 g
2-3
2-3 sprigs
2
1
1/4 teaspoon
|
Pig's trotters, cleaned and cut into pieces
Salt
Shallots, peeled and thinly sliced
Pork
Sugar
Chicken seasoning powder
Cooking oil
Short round rice noodles (bee tai mak)
Spring onions (scallions), finely chopped
Coriander (cilantro) leaves, finely chopped
Limes, cut into wedges
Red chili, chopped
Ground white pepper
Fish sauce, to serve
|
Method :
-
Soak pig's trotters in lightly salted
water for 10 minutes. Wash and drain.
-
Bring 3 liters water to the boil in a
large pot.
-
Add 1/2 teaspoon salt, a few slices of
shallots and pig's trotters.
-
Lower heat and simmer, skimming frequently
to remove any scum that surfaces.
-
When pig's trotters are half-cooked, add
pork.
-
When pork is cooked, remove and drain.
Cool before slicing thinly.
-
Add sugar, 1/2 teaspoon salt and chicken
seasoning powder to stock.
-
Heat oil and fry remaining sliced shallots
until crisp. Drain well.
-
Divide noodles equally into large serving
bowls. Top with pork, pig's trotters, spring onions, fried shallots,
coriander and pepper.
-
Pour stock over and serve with fish sauce,
lime wedges and chopped chili on the side.
Tips :
Leave pot uncovered when simmering stock.
This will keep the stock clear.
|