Vietnamese Udon (with Rice Pin Noodles)
Directions
- 1Boil pork belly with shallot for the broth.
- 2Boil pork blood.
- 3Cut and save the boiled pork belly, pork blood, and quail eggs.
- 4Add half a jar of crab paste and soybean oil to the pork broth.
- 5Add a whole container of lump crab to the pork broth.
- 6Add fish sauce and mushroom bouillon to the broth and season to taste.
- 7Add cornstarch slurry to thicken the soup.
- 8Add prawns to the soup.
- 9Assemble the bowl with rice pin noodles, pork belly, quail eggs, pork blood, prawns, and crab meat.
- 10Ladle the broth over the ingredients.
- 11Add cilantro, green onions, lime, chili, and black pepper as toppings.
Ingredients
- 1 piece pork belly
- 2 pieces shallot
- 1 piece pork blood
- 12 pieces quail eggs
- 0.5 jar crab paste in soybean oil
- 1 container lump crab
- 1 bottle fish sauce
- 1 spoon mushroom bouillon
- 1 bowl cornstarch
- 1 handful cilantro
- 1 handful green onion
- 1 piece lime
- 1 spoon chili
- 1 pinch black pepper
- 1 package rice pin noodles
Equipment
potspoonknife
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