Mark Wiens, Tikim TV and many food vloggers made this Sotanghon Soup popular, and now we are recreating this in the comfort of my own home so you can do it too. Quiapo Style Sotanghon Soup is a type of sotanghon soup prepared with mung bean vermicelli noodles cooked in a broth made by simmering pigs head and pork bones for long periods of time together with annatto, garlic and onions.
If we talk about sotanghon soup the ones we immediately visualise is that red orange noodle soup served with either chicken or prawns, but there is a new kid in town and its taking the streets of Quiapo by storm, not made with either proteins mentioned but with pigs head instead, it’s called the Famous Sotanghon Soup or Quiapo Style Sotanghon Soup. It has been in the social media since 2017 and it had appeared in Mark Weins YouTube channel as well as other vloggers in the Philippines like Tikim TV and TeamCanlasTV, it has been featured in many TV shows as well in the Philippines.
A dish created by Rosario Hilario or who they call Nanay Rosa and sold at her street stall called Rosa’s Pancitan in Hidalgo Street Quiapo, Manila. Before its popularity, Nanay Rosa have been selling food since 2003 and started as a street peddler selling spaghetti, macaroni and variety of kakanin. There was no luck during the early days until the power of social media kick into action, now she is selling at least 2000 bowls of this soup every day. What made this really popular apart from the social media mentions is the affordability and taste, each bowl costs PHP 40.00 (around US$ 0.70), if you add egg there is an extra PHP 10.00, if you want Pork Belly it’s an extra PHP 20.00, and if you want extra soup, then it is unlimited, you can drink as many soup as you desire. As for the taste many say it tastes like a bulalo without the sebo since the broth is made by boiling pigs head and pork bones for long periods of time.
Today we will be making one at home and instead of pigs head which is quite a rarity here, we will just use pork back bones for our stock in combination with pork jowls. Apart from that the process looks similar to the usual sotanghon that we know but because the meat used is different which gave it a better edge.
Quiapo Style Sotanghon Soup is a type of sotanghon soup prepared with mung bean vermicelli noodles cooked in a broth made by simmering pigs head and pork bones for long periods of time together with annatto, garlic and onions.
Generously season pork jowls with salt then set it aside.
In a pot heat oil over high heat, once it starts smoking add the pork jowls then brown it on all sides.
Remove pork jowls from the pot then set it aside.
Using the same pot add more oil if needed then sauté garlic and onions for 2 minutes in low heat.
Add annatto powder, mix until oil turns to a vibrant red-orange colour.
Place the pork jowls back into the pot together with the back bones, pour the water then bring it to a boil. Cover the pot then lower heat to medium low then simmer for 1 hour and 15 minutes.
Add the vermicelli noodles then continue to cook for 10 minutes, add water if needed.
Add the cabbage then continue to cook for 3 minutes.
Turn off the heat, season with fish sauce and white ground pepper the top with chopped spring onions. Serve.
Just phoned my butcher – here in country Australia he actually said ‘yes’ re the pork . . . he could not sell that stuff usually 🙂 ! Well, I like the rest and have annatto in the house and it looks moreish . . . so, next week !!!
Just phoned my butcher – here in country Australia he actually said ‘yes’ re the pork . . . he could not sell that stuff usually 🙂 ! Well, I like the rest and have annatto in the house and it looks moreish . . . so, next week !!!
★★★★★
Looks like a comforting soup — and I cannot believe the low cost!
This is my kind of soup…comforting, filling and delicious!
It does look very good. I sure would love to try that!