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.
