Ingredients
Scale
Stock
- 250 g pork tenderloin
- 1 kg pork rib bones
- 300 g shelled prawns
- 500 g shrimp heads and shells, the more you have the better
- 1/2 cup dried baby shrimps
- 3 litres water
- 2 tbsp sugar
- fish sauce
- 3 tbsp sambal chili (adjust to the level of spiciness you like)
- 1/4 cup crispy fried shallots
- oil
Noodles
- 500 g Hokkien Noodles, blanched
- water spinach / kangkong, blanched
- bean sprouts, blanched
Garnishes
- hard-boiled eggs
- crispy fried shallots
- sambal chili
Instructions
- In a large pot bring 3 litres of water to a boil then add the pork tenderloin and pork rib bones. Cook for 1 hour or until meat is tender.
- Remove pork tenderloin then set it aside, let it cool down then thinly slice the pork.
- In a separate large pot add oil then fry shrimp heads, shells and dried baby shrimps until really fragrant. Add 1 tbsp of sambal and stir fry for a minute.
- Pour the water used for boiling pork on step one together with the pork bones, crispy fried shallots and sugar. Simmer in low heat for two hours or until the stock is reduced to 2/3 the original volume.
- Strain the stock using a fine sieve and transfer to another pot. Bring it to a boil then add the remaining sambal chili and fish sauce (adjust to your liking).
- Drop the prawns in the hot stock and cook for a minute. Remove prawns, set it aside then turn heat off.
- Place noodles in a bowl together with water spinach, bean sprouts, hard-boiled eggs, crispy fried shallots, prawns, pork slices and a scoop of sambal chili. Ladle hot soup into the bowl then serve.