Preparation: 3 hrs (soup)
Cooking: 10 mins
- ½ pork or chicken bones
- ½ kg any tender cut of beef
- ½ kg pork mince
- 1 star anise
- 1 lemongrass stalk crushed
- 1 small onion
- 1 carrot peeled 1 inch long and thinly sliced
- ¼ cup vegetable oil
- 20 garlic cloves finely chopped
- ¼ cup sugar
- 4 tsp salt
- 1 packet of dried thin rice noo-dles soaked in warm water for 10 mins and drained
Seasoning and Garnishes
- 5 shelled prawn boiled (optional)
- Soy sauce
- Freshly ground Kampot pepper
- 1 bunch of spring onion thinly sliced
- ½ kg bean sprouts
- 1 cup coriander roughly chopped
- 3 small fresh chilies thinly sliced
- Bring the water to a boil in a large stock-pot and add the bones, star anise, lemongrass, onion and carrot.
- Return to a boil and skim off any froth.
- Reduce the heat to low and simmer for 2 to 3 hours, until all the flavor of the bones is released into the broth.
- Strain the broth and discard the bones and vegetables.
- Add the sugar and salt then stir to dis-solve and turn off the heat.
- Use half a cup of the broth to add it into a separate small saucepan and cover the remaining broth.
- Simmer the pork mince over medium-high heat until cooked through for 2 to 3 minutes, breaking it apart as it cooks. Set aside.
- Heat the oil in a separate small pot over medium heat and fry the garlic until well browned for 2 to 3 minutes. Remove from the oil and set aside.
- In a medium-sized pot that can accommodate a strainer fill in three-quarters full with water and bring to a boil.
- Put the strainer in place so that it dips into the water.
- Add the soaked noodles and shake the strainer to make sure the water reaches all the noodles, lift and drain for about 2 seconds and then remove the strainer.
- Divide the noodles into large individual soup bowls. Add 2 spoonfuls of sliced beef to each bowl
- Create a bowl of soup to suit your own taste following a general guideline: In the center of the bowl, on top of the noodles, put 2 tablespoons cooked mince pork and a few slices of the sliced beef. Around the edge of the bowl, in small piles, arrange, 1 teaspoon each of the fried garlic and spring onion, soy sauce, pepper and a handful of bean sprouts. Using a ladle, generously spoon the broth to cover the content of your bowl and sprinkle with coriander, 1/4 teaspoon pepper, chilies and the cooked shrimp.
- Serve with crispy fried bread sticks on the side.
- Soup can keep in the fridge for up to 3 days.
- Other meat such as chicken, pork balls, fish balls, chicken liver, tripe, beef tendon can be used also.