Purple Noodle Wok Tossed With Bamboo And Pork Hu Tieu Xao Mang Thit Lon Recipes

PURPLE RICE NOODLE AND CORN WINE SOUP: HU TIEU THIEM

Steps:

• In a large clay jar, place the green banana together with corn wine. Cover and allow the banana to ferment for 1 week. Distribute the noodles among 4 separate bowls.
• Pour in 1 cup corn wine and 1/4 cup reserved pickled mustard greens liquid.
• Place a tablespoon of pickled mustard greens onto the noodles, followed by sawtooth coriander and rice paddy herb.
• Garnish with peanuts and chile flakes.
• Serve cold.

PORK RIB BROTH WITH SOFT RICE NOODLES: HU TIEU SUON HEO

Steps:

• In a large mixing bowl, combine the chopped pork ribs, 1 tablespoon salt, 2 tablespoons sugar, 3 tablespoons fish sauce, pounded red Asian shallots, and minced garlic. Toss to coat the ribs completely and marinate in the refrigerator for 2 hours, or overnight for a better result.
• In a large stock pot, add the marinated pork ribs, whole peppercorns, spring onions, grilled baby squid, and 3 quarts of water.
• Bring to the boil, cook 10 minutes, or until clear, skimming off any impurities. Reduce the heat to a low simmer, secure with a lid and cook for 2 hours.
• Now add remaining salt, sugar, and fish sauce. Cook for a further 10 minutes, then take off the heat.
• In another large pot, bring 2 quarts water to boil then blanch each portion of noodles for 10 seconds then drain. Place the noodles in a bowl, now add 4 pieces of pork ribs to each bowl then cover the noodles with pork broth.
• To each bowl, add bean sprouts, coriander (cilantro), garlic chives, mint, sprinkle of fried garlic chips, sprinkle of fried red Asian shallots, pinch ground black pepper, sliced chile, and a squeeze of lime juice.

PIPPIES WOK TOSSED WITH CHILE AND ASIAN BASIL: NHIEU XAO RAU QUE

Steps:

• In a saucepan bring 1 cup water to the boil, add lemongrass and pippies. Cover and cook until pippies open slightly, about 4 minutes.
• In a bowl, add sugar, oyster sauce, and fish sauce. Mix until sugar dissolves and set aside.
• Now strain the pippies, reserving its broth.
• Heat a wok to high heat, add oil, garlic, red shallots, followed by the pippies then wok toss for 1 minute.
• Add the sauce and 3 tablespoons pippie broth, toss for a further minute then add the dissolved potato starch.
• Now add chile, pepper and lastly the Asian basil then toss through.
• Eat with beer.

WOK TOSSED EEL WITH TURMERIC AND GLASS NOODLES: LUONG XAO LAN

Steps:

• Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 4-inch lengths. Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.
• Combine the curry powder, turmeric and chilli flakes and set aside. In another small bowl, combine the fish sauce and sugar with 2 tablespoons of water. Mix well and set aside.
• Heat a wok over medium heat. Add the oil, garlic, diced onion and lemongrass and stir fry until fragrant. Increase the heat to high, then add eel and stir-fry for 2 minutes. Add the curry powder mixture and stir-fry for 1 minute, then add the vermicelli, wood ear mushrooms, onion wedges and fish sauce mixture. Toss well, then pour in the coconut milk and stir fry for 2 minutes.
• Garnish with peanuts, rice paddy herb and sawtooth coriander. Serve with jasmine rice, and a bowl of diced chilli and soy sauce for dipping.