Phở Chua Lạng Sơn with Crispy Pork Belly
80% chuẩn vị · Vietnamese
A richer variation of Phở Chua Lạng Sơn, incorporating the decadent crunch and savory flavor of crispy pork belly alongside the traditional grilled pork.
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 shoulder300g
- Pork belly200g
- Thick rice noodles (bánh đa)400g
- Shallots150g
- Garlic4 cloves
- Fish sauce4 tbsp
- Sugar2 tbsp
- Vinegar (rice or white)3 tbsp
- Chili peppers1
- Fresh herbs (mint, cilantro)1/2 bunch
- Peanuts40g
- Vegetable oil150ml
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Marinate pork shoulder slices with 2 tbsp fish sauce, 1 tbsp sugar, minced garlic, salt, and pepper. Grill until cooked.
- 2
Prepare crispy pork belly: Score the skin of the pork belly. Rub with salt and roast at 200°C (400°F) until the skin is puffed and crispy, and the meat is cooked. Let cool slightly, then cut into bite-sized cubes.
- 3
Prepare the broth: Combine 2 tbsp fish sauce, 1 tbsp sugar, 2 tbsp vinegar, finely chopped chili, and 2 cups of water. Simmer gently for 10 minutes. Adjust seasoning.
- 4
Fry shallots in vegetable oil until golden brown and crispy. Drain. Reserve shallot oil.
- 5
Cook thick rice noodles according to package directions. Drain and rinse.
- 6
Assemble bowls with noodles, grilled pork, crispy pork belly cubes, fried shallots, and fresh herbs. Drizzle with shallot oil.
- 7
Ladle the warm broth over the ingredients. Garnish with crushed peanuts.
