kway teow haeng tom yum
Ingredients: small size rice noodles, ground pork, fish sauce, lean pork cut (e.g., tenderloin or loin), soy sauce · 45 min cook time · 550kcal · ~₩15,400
Ingredients
400g small size rice noodles, 200g ground pork, 30ml fish sauce, 200g lean pork cut (e.g., tenderloin or loin), 15ml soy sauce, 5g sugar, 200g Asian-style pork meatballs, 50g garlic, 100ml neutral oil, 60ml lime juice, 20g white sugar, 10g roasted chili flakes, 5g chicken bouillon powder
Instructions
1. Soak small size rice noodles in room temperature water until fully pliable, typically 25-30 minutes. If in a cold climate, ensure the water is not cold to prevent longer soaking times. Drain and refrigerate if preparing ahead of time.
2. Bring water to a boil in a pot. Add ground pork and a little fish sauce to season. Stir until the pork is fully cooked and broken up. Remove the cooked pork, reserving the cooking liquid for later use in the seasoning.
3. Thinly slice the lean pork cut. Marinate with soy sauce and a little sugar until no pooling soy sauce is visible at the bottom. This will be cooked later.
4. Cut Asian-style pork meatballs into bite-sized pieces. No further preparation is needed as they are pre-cooked; they will be heated close to serving time.
5. Prepare fried garlic: Add neutral oil to a small pot and heat over medium-high heat. Test the oil temperature with one piece of chopped garlic; once it bubbles, turn heat to low. Add the rest of the evenly chopped garlic and stir frequently until golden. Remove from heat and drain through a metal sieve. Reserve both the fried garlic and the garlic oil.
6. In individual serving bowls, combine lime juice, fish sauce, white sugar, roasted chili flakes (to taste), chicken bouillon powder (optional), fried garlic oil, and one tablespoon of the reserved ground pork cooking liquid (or water/stock). Do not stir yet.
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