Ingredients Jump to Instructions ↓

  1. 4 225 g 225 g 20 115 g 2 2 1 clove

  2. 1 bunch 1 bunch 1 For stock

  3. 25 g 675 g 1 225 g 15 ml 15 ml 6 1/4 teaspoon Pork tenderloin Dried rice sticks (vermicelli), soaked in lukewarm water for 20 minutes Shrimps, shelled and deveined Bean sprouts Spring onions (scallions), finely sliced Green or red Thai chilies, seeded and finely sliced Garlic, finely sliced Coriander (cilantro) leaves, stalks removed, leaves roughly chopped Basil leaves, stalks removed, leaves roughly chopped Lime, cut into quarters Dried squid Pork ribs Onion, peeled and quartered Carrots, peeled and cut into chunks Nuoc cham Soy sauce Peppercorn Salt

Instructions Jump to Ingredients ↑

  1. : To make the stock, soak the dried squid in water for 30 minutes, rinse and drain. Put the ribs in a large pan and cover with approximately 2.5 liters of water. Bring the water to the boil, skim off any fat, and add the dried squid with the remaining stock ingredients. Cover the pan and simmer for 1 hour, then skim off any foam or fat and continue to simmer, uncovered, for a further 1 1/2 hours. Strain the stock and check the seasoning, adding a little more if necessary. You should have roughly 2 liters. Pour the stock into a deep pan and bring to the boil. Reduce the heat, add the pork tenderloin and simmer for about 25 minutes. Carefully lift the tenderloin out of the stock, place it on a board and cut it into thin slices. Meanwhile, keep the stock simmering gently over a low heat. Bring a pan of water to the boil. Drain the rice sticks and add to the water. Cook for about 5 minutes, or until tender, separating them with chopsticks if they stick together. Drain the rice sticks and divide them among four warm bowls. Drop the shrimps into the simmering stock for 1 minute. Lift them out with a slotted spoon and layer them with the slices of pork on top of the rice sticks. Ladle the hot stock over them and sprinkle with beans sprouts, spring onions, chilies, garlic and herbs. Serve each bowl of soup with a wedge of lime to squeeze over it and nuoc cham to splash on top.


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