Warm up with this version of Dom Yum, filled with slices of delicious BBQ pork, Vietnamese pork roll and generous chunks of bits of minced pork, balanced out by the perfectly chewy rice sheets used in lieu of noodles.
Directions for: Dom Yum Soup
Ingredients
Pork Stock2 lbs pork bones
1 gallon water
2 Tbsp ginger
Hot and Sour Pork Noodle Soup & Garnish (Dom Yum Soup)6 pkg vermicelli noodles, or fresh rice noodles
12 cups pork stock, from reserved pork stock above
1 cup ground pork
cup fish sauce
cup chili vinegar
cup sweet vinegar
cup chili oil
lb(s) pre-cooked BBQ pork, sliced thin
1 Vietnamese pork roll (banana wrapped), quartered and sliced thin
1 Vietnamese pork roll (fried), quartered and sliced thin
2 Tbsp garlic oil
4 cups bean sprouts
cup Asian celery with stem and leaves, sliced
cup Pak chi farang, sliced
cup green onion, sliced
cup fresh coriander, chopped
6 Tbsp fried shallots
6 Tbsp roasted peanuts, crushed
2 Tbsp black pepper
6 lime wedges
Directions
Pork Stock1. To make pork stock, cover the pork bones with water. Bring to boil and strain and wash the bones of coagulation. Cover the bones again with 1 gallon (4L) of water, bring to a boil and reduce to medium low heat and simmer for 2 hours with the ginger.
2. Strain the pork stock (it should yield 12 cups of finished product).
Hot and Sour Pork Noodle Soup & Garnish (Dom Yum Soup)1. Start with prepping the noodles and soaking the vermicelli in enough water to cover for 1 hour.
2. To make the soup, use the reserved strained pork stock.
3. In a sauce pot, cook the ground pork with the stock and using a spoon, separate the ground pork as it cooks. Cook until pork is fully cooked.
4. Season the stock and ground pork with fish sauce, chili vinegar, sweet vinegar and chili oil. Should taste sharp, hot and sour.
5. Boil the vermicelli in water for 1 min and split evenly between 6 bowls.
6. Top with the soup and pre-cook minced pork with thinly sliced pre-cooked BBQ Pork, Vietnamese pork rolls and evenly split the balance of garnishes, including beansprouts, celery, Pak chi farang, green onion, coriander, pre-cooked shallots, and roasted peanuts amongst 6 serving bowls. Add a lime wedge to each bowl.
Source and Credits
Courtesy of Angus An, Fat Mao Noodles
See more: Asian, Pork, Soup