Recipes: noodle dish

Serves 4

1. Add the pork bones and spare ribs into a large pot. Fill with water and bring to the boil. Boil for 5 mins then strain pork into a colander. Clean the pot, then rinse and strain pork to remove the physical impurities. Return the pork to the cleaned pot. Add dried shrimp, lemongrass, galangal, makrut lime leaves, garlic, chilli, 3L water and soup seasoning cubes. Bring to the boil then remove any surface scum. Reduce heat to low and cover the pot with a lid. Simmer for 60mins or until the ribs are tender.
2. Meanwhile, make the crispy garlic oil by adding the chopped garlic and oil into a small pot. Heat until the oil starts to sizzle and the garlic starts to fry and turn lightly golden. The garlic will continue to cook in the oil so turn off the heat when the garlic starts to colour. Set aside.
3. Remove the pork bones and aromats in the pot, leaving only the spare ribs and broth in the pot. Add in half of the prepared crispy garlic oil, sugar, lime juice and fish sauce. Bring to the boil then taste and adjust seasoning as needed.

Prep Everything Else

4. Slice egg wonton wrappers into strips. Deep fry until crispy then drain on kitchen paper. Set aside.
5. Slice gai lan to separate the leaves from the stems. Slice stems to create discs. Blanch leaves and stems in a pot of salted water with a dash oil. Remove and set aside.
6. Warm through fish and pork balls to packet instructions.
7. Prepare noodles to packet instructions.

Serve Up

8. Add a bundle of noodles to each bowl. Add in gai lan, a couple of fish balls and pork balls, a few slices of cha Hue and spare ribs. Ladle in soup. Garnish with crispy garlic oil, dried chilli flakes, coriander, spring onion and fried wonton strips.

1. Soak noodles in warm water for 30 mins.

2. Cut chicken into smaller pieces, leaving in the bone.

3. Cut potatoes into large chunks and soak in water until needed.

4. Cut carrot into large even pieces. Cut onion into large chunks. Slice mushrooms in half.

5. Put chicken pieces in a large pot. Add in water and braising liquid and bring to the boil, then allow to boil for 10 mins whilst removing all surface scum.

6. Reduce the heat and simmer for another 10 mins.

7. Add the potatoes (drained), carrots, mushrooms, onion, dried chillies, garlic and ginger. Cover and cook for 15 mins.

8. Drain noodles and add into the pot. Cook for 3 mins.

9. Add in sesame oil and spring onions and stir through. Turn off the heat and garnish with sesame seeds.

1. Mix all ingredients from the sauce together until the sugar dissolves. 

2. Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.

3. Add garlic and cook for 15 seconds. Add chicken and cook for two minutes

4. Add in broccoli stems. Remove from wok and set aside 

5. Scrape the wok clean. Heat 2 tbsp oil over high heat until it starts smoking (necessary!) Add noodles, sauce and eggs. Toss till caramelised (as few times as possible to avoid breaking the noodles).

6.Add the chicken and broccoli back in and toss to disperse. 

Enjoy!

Serves 6

1. (Pickled carrots) Use the julienne peeler to shred the carrot. In a medium bowl, add sugar, salt, rice vinegar and water. Mix well until the sugar is dissolved and add carrot into the dressing bowl. Let it sit for at least one hour before serving. 

2.(Fish sauce) In a medium bowl, add sugar, boiled water and fish sauce. Mix well until the sugar is dissovled, let it cool down before adding the lemon juice in (otherwise it will taste bitter). Then add chilli and minced garlic. Set aside.

3. Peel the dried leaves and layers of lemongrass and  cut off the root and discard them. Then chop the stalk finely and put in food processor to be grated. Finely chop one eschalot and one clove garlic. Thinly slice shallots and place it into a small bowl with a pinch of salt and pepper. Set aside.                        
4. Thinly slice the beef. Marinate beef with soy sauce, oyster sauce, cooking wine, sesame oil, pepper, chicken powder, 1 teaspoon of sugar and 1/2 teaspoon garlic, lemongrass for at least 1 hour.                        

5. Prepare all the herbs: Washing all the veggies and slice the cucumber into 4cm long and thin pieces. Set aside for later.  

6. Bring a large pot of water to boil. Once water is boiled, add noodles into the pot and cover with lid. Turn the heat off and let the noodles cook for about 8 minutes. Drain and cool under cold water (this will help the noodle not stick together). Set aside.

7. (Fried eschalot) In a small pan on medium low heat, add oil and when it is hot, add eschalot and fry until fragrant and golden brown, then remove the fried eschalot into a small bowl. Set aside.

8. (Shallot oil) Add the already hot eschalot oil into the small shallot bowl (prepared before) and mix well.

9. In medium pan on medium high heat. Add garlic and fry until fragrant, then add beef (dividing the beef in small batches for a more even stirfry) and stir fry beef for about 1 minute. Add brown onion and continue to stir fry for 30 seconds or until just cooked through.

10. Divide the noodles into 4 bowls. Add bean sprouts, salad, pickled carrot and beef and top with fried shallot, shallot oil and roasted peanuts. (add fried spring rolls)

11. Serve with fish sauce.