Recipes | Viewing Tag: soul

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. Heat oil in a medium pot. Add tomatoes and saute for 2 minutes.

2. Add in 2/3 of the spring onions and saute to release aroma, about 1 minute.

3. Add stock and bring to the boil. Reduce heat and allow to simmer for 2 minutes.

4. Meanwhile, whisk eggs in a bowl and set aside.

5. Make cornflour slurry by adding cornflour and water in a small bowl and mixing. Pour slurry into the soup and stir to thicken. If you like your soup thicker, you can add in more cornflour slurry to adjust to your liking.

6. Remove pot from the heat. Pour whisked eggs into the soup at a height, gently stirring the soup to create egg ribbons in the soup. This will only take a few seconds.

7. Taste and season with salt and pepper.

8. Garnish with remaining spring onion and serve hot.

Serves 4-6 as part of a shared meal

1. Whisk eggs in a jug. Add water, fish sauce and chicken bouillon and whisk just enough to combine. Pass the mixture through a sieve into your steaming bowl for a silky smooth result. Use a spoon to remove any air bubbles on the surface of your egg mix.

2. Cover bowl with cling wrap and place inside steamer filled with water. Place the lid on the steamer and bring the water to the boil. Immediately drop the heat to low once the water starts to boil and let steam for 12-15mins. Times will vary depending on the size of your bowl. Deep bowls with thick walls will take longer. The centre should have a slight wobble and will further set upon cooling.

3. Carefully remove the bowl from the steamer. Discard the cling film and top with soy sauce, sesame oil and sliced spring onions. Enjoy immediately.

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.