Spicy rice vermicelli soup recipe

Ingredients 4 shallots, left unpeeled 3 garlic cloves, left unpeeled 2 red chillies 25g galangal/ginger 125g french beans 300g pork loin 500g pork bones (alternatively, use pork stock cubes) 3 kaffir lime leaves 1tsp salt 250g thin rice vermicelli, rinsed with hot water, then soaked in cold water 120g cabbage, thinly sliced 120g bean sprouts, tailed Condiments 2 limes, halved 1 red chilli, thinly sliced 1/2tsp chilli powder coriander leaves (cilantro) a handful

Roast shallots, garlic and chillies over an open flame until slightly charred. Set aside. Peel and slice galangal into 5 thin slices. Cut French beans thinly on the diagonal. Place pork, pork bones, water, galangal, kaffir lime leaves, salt and roasted vegetables into a large pot and bring to a boil over high heat. When mixture boils, reduce heat to low and leave to simmer for 45 minutes or until meat is tender. Remove pork and place on a chopping board. Slice thinly and set aside. Strain stock into a clean pot. Return to stove and keep warm until use. Divide vermicelli, cabbage, french beans, bean sprouts and sliced pork among 4 serving bowls. Ladle hot stock over, top with condiments and serve immediately.

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