Hủ Tiếu Mỹ Tho with Crispy Pork Belly
80% chuẩn vị · Vietnamese
A creative twist on Hủ Tiếu Mỹ Tho, incorporating the rich, savory flavor and crispy texture of roasted pork belly alongside the traditional elements. This variation adds a decadent layer to the classic noodle soup.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork belly500 g
- Pork bones500 g
- Dried shrimp30 g
- Pork loin200 g
- Shrimp150 g
- Rice noodles (hủ tiếu)400 g
- Rock sugar15 g
- Fish sauce3 tbsp
- Garlic3 cloves
- Chives40 g
- Bean sprouts100 g
- Lime1
- Saltto taste
- Black pepperto taste
- Water2.5 liters
Các bước
- 1
Prepare crispy pork belly: Score the skin of the pork belly. Rub with salt and pepper. Roast in a preheated oven at 200°C (400°F) for 45-60 minutes, or until the skin is crispy and golden brown. Let cool and slice.
- 2
Prepare the broth: Boil pork bones to remove impurities. Rinse. Place in a pot with 2.5 liters of water, soaked dried shrimp, rock sugar, and a pinch of salt. Simmer for at least 1.5 hours. Strain and season with fish sauce and salt.
- 3
Prepare other toppings: Slice pork loin thinly and marinate with fish sauce and pepper. Blanch pork and shrimp until cooked. Drain.
- 4
Cook rice noodles according to package directions. Drain and rinse.
- 5
To assemble, place noodles in bowls. Top with slices of marinated pork, blanched shrimp, and pieces of crispy pork belly.
- 6
Ladle the hot broth over the toppings. Garnish with chopped chives.
- 7
Serve with bean sprouts, lime wedges, and chili.
