Recipes Articles for the Month of June 2023

1. Add sugar, vinegar, water and salt to a pot and heat. When the sugar has dissolved, turn off the heat and let it cool completely.
2. Add cubes of radish and sliced garlic into a clean, sterilised jar. Pour in pickling liquid to fill to the top. Screw on the lid.
3. Leave at room temperature for a couple of hours then refrigerate overnight before serving.

Prepare the Pork

1. Place the pork bones and pork neck in a large pot. Fill it with water to cover all the meat and bones.
2. Bring the pot to the boil and boil for 5 mins.
3. Remove the bones and wash under tap water to remove all the scum and impurities.
4. Discard the water in the pot and scrub the pot clean.

Make the Broth

1. Return the cleaned pork bones and neck to the clean pot and fill with 10 cups of water.
2. Place the dried shrimp, star anise, cinnamon, cloves, cardamom and bay leaves in a stock sock/bag. Add this stock bag into the pot.
3. Add rock sugar.
4. Bring the pot to the boil then reduce the heat to a simmer.
5. Cover and let the stock simmer gently for 1 1/2 hours. Check occasionally and skim any scum build up in the stock and discard.
6. After this time, remove the piece of pork neck and chill in the fridge to firm up overnight.
7. Remove the pork bones and discard.
8. Add tinned condensed tomato soup and fish sauce. Bring the stock to a boil and then reduce the heat to a simmer.
9. Simmer for 30mins - 1 hour.
10. Taste the broth and season.
11. Leave it to cool to room temperature, then cover and refrigerate overnight.
12. About 45 minutes before serving, take out your prepared broth from the fridge. Remove any excess fat which collected on the surface. Bring the pot to the boil and have it lightly simmering ready for plating.

Assembling

1. Place one piece of lettuce (roughly torn) at the bottom of each noodle soup bowl.
2. Prepare noodles per packet instructions then divide evenly among the 4 noodle soup bowls.
3. Take out your piece of pork neck from the fridge and cut into thin slices. Place 5 or so slices on top of the noodles in each bowl.
4. Bring a medium pot of water to the boil. Place fish balls and fish cakes in the water and remove when they have warmed through.
5. Distribute the fish balls and fish cakes evenly amongst the 4 bowls.
6. Place the garlic granules and oil in a heatproof bowl. Microwave for 30secs on 1000W. The garlic should be golden and the oil sizzling. If necessary, zap in 10 sec increments until your garlic develops a golden colour and the oil is sizzling. Set aside.
7. Ladle in the hot broth into each bowl.

Garnish each bowl with:

• A spoonful of crispy garlic oil.
• A handful of chives.
• Chopped coriander.
• Sliced Spring onion.
• Chilli to taste.

1. Add all meatball ingredients into a stand mixer fitted with a paddle attachment and let it run on medium speed for about 5mins. This will give your meatballs stickiness and bounce. Alternatively, you can use a pair of chopsticks to stir vigorously in one direction until you notice the ingredients transform into a cohesive, sticky mix. Chill this mix for 30 mins.
2. Meanwhile, add the water, soup cubes and coriander roots to a large pot and bring to the boil. Stir to dissolve the cubes.
3. Once the soup is rapidly boiling, throw in bok choy and let them cook for about a minute (less if they are small). Remove the bok choy and place 4 x halves into each serving bowl.
4. Form meatballs with your hands. I got 24 out of these. The yield will depend on the size of your meatballs (eg: the smaller the meatball, the more meatballs you will get). Gently add them to your pot of bubbling soup and cook for 8 mins.
5. Remove meatballs and evenly distribute amongst the serving bowls. Ladle in remaining soup (discard coriander roots).
6. Garnish with fresh coriander, sliced spring onions, fried shallots, cracked white. Serve hot.