# Vietnamese Udon (with Rice Pin Noodles)

This is a variation of a Vietnamese Udon recipe, using rice pin noodles instead of traditional Udon noodles.

- Servings: 1 servings
- Total time: 1 min
- Cuisine: Japanese
- Category: Soup
- Language: en

## 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

## Instructions

1. Boil pork belly with shallot for the broth.
2. Boil pork blood.
3. Cut and save the boiled pork belly, pork blood, and quail eggs.
4. Add half a jar of crab paste and soybean oil to the pork broth.
5. Add a whole container of lump crab to the pork broth.
6. Add fish sauce and mushroom bouillon to the broth and season to taste.
7. Add cornstarch slurry to thicken the soup.
8. Add prawns to the soup.
9. Assemble the bowl with rice pin noodles, pork belly, quail eggs, pork blood, prawns, and crab meat.
10. Ladle the broth over the ingredients.
11. Add cilantro, green onions, lime, chili, and black pepper as toppings.

## Equipment

- pot
- spoon
- knife

## Source

- Original video: https://www.tiktok.com/t/ZP8FaP3P9/
- Recipe page: https://www.cliprecipe.com/recipe/1ba7bc96-a45d-4d66-8094-41461385e52d
- Extracted: 2025-01-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt