Hủ tiếu Nam Vang (VIETNAM)


 

  • 0,44 lbs dry noodles
  • 0,44 lbs minced pork
  • 0,44 lbs shrimp, cleaned
  • 33,80 oz chicken stock
  • 2 tablespoons of fish sauce
  • 1 teaspoon of sugar
  • 1/2 teaspoon of black pepper
  • 2 tablespoons of vegetable oil
  • 4 cloves of garlic, chopped
  • 2 onions, chopped
  • 4 green onions, chopped
  • 4 sprigs of chori, chopped
  • 1 lemon, sliced
  • 1 chili pepper, sliced ​​(optional)


Heat the vegetable oil in a large saucepan. Add the garlic and onion, sauté until they turn pink.

Add the ground pork and cook well. Add the shrimps and sauté until they turn pink.

Add the chicken stock, fish sauce, sugar and pepper. Boil the mixture.

Cook the noodles in a separate pot, drain and divide into four bowls.

Add the hot chicken stock mixture over the noodles.

Garnish each bowl with chopped scallions and kori. Add a slice of lemon and sliced ​​chili pepper to each serving (optional).

ENJOY YOUR MEAL


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