Tom Yum Noodle
Ingredients: pork bones, water, garlic, cilantro roots, white peppercorns · 165 min cook time · 645kcal · ₩21,900
Ingredients
500g pork bones, 2l water, 3cloves garlic, 2stalks cilantro roots, 1tsp white peppercorns, 1stalk lemongrass tops, 200g ground pork, 50ml fish sauce, 50ml vegetable oil, 10g dry Thai chilies, 2leaves kaffir lime leaves, 50ml plain white vinegar, 200g egg noodles (thin), 100g fish cakes, 100g bean sprouts, 4tsp sugar, 30ml lime juice, 20g roasted ground peanuts, 10g cilantro
Instructions
1. Place pork bones (or chicken bones) in a pot, cover with water, and bring to a simmer for about 45 minutes to an hour.
2. Skim off all the scum that has floated to the top of the broth.
3. Add crushed garlic, cilantro roots (or stems), cracked white peppercorns, and optional lemongrass tops to the broth. Let it simmer for another hour.
4. Cook ground pork in a little bit of water until done. Season with some fish sauce.
5. Prepare fried garlic and garlic oil by chopping garlic and frying it in vegetable oil until golden brown.
6. Make roasted chili flakes by roasting dry Thai chilies (and optional kaffir lime leaves) in the oven at 300 degrees for 5-7 minutes until darker and smoky, then grind them in a coffee grinder.
7. Prepare chili vinegar by soaking Thai chilies in plain white vinegar.
8. Blanch bean sprouts and fish cakes quickly (a few seconds) in boiling water, then transfer to a serving bowl.
9. Blanch noodles in boiling water. Undercook them slightly as they will continue to cook in the hot soup. Shake off excess water and add to the serving bowl.
10. Arrange fish cakes on top of the noodles for presentation. Add a generous amount of ground pork.
11. For each bowl, add 2 teaspoons of sugar, an equal amount of fish sauce, lime juice, roasted chili flakes, and roasted ground peanuts.
12. Pour about 6 ounces of hot broth into the bowl.
13. Garnish with extra cilantro, a drizzle of garlic oil, and a little chili vinegar (taste first before adding).
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