Another day, another recipe 🙂
This noodle is originally from Cambodia, but later on – especially the southern part of Vietnam, where there is still very deep Khmer roots – made our own version. Nam Vang in Vietnamese, means Phnom Penh. Read this one as my treat, and you will know the exact secret of it – no need for any fancy cooking fragrant “cube” I promise.
HOW TO MAKE THE BROTH, but instead of adding vege together with the bone, use dried squid and parsnip only.
– Shrimp, or tiger prawn. Pork liver/heart as optional, but I rather not to as its not good for your health.
– Dried tapioca stick noodles
– 250gr of pork shoulder + 250gr pork mice (not the lean one)
– Chives, Chinese celery, crispy caramelized shallot, crispy caramelized garlic, bean sprouts
– Salt, black pepper, sugar, oyster sauce, dark soya sauce, lime, spring onion
HOW TO MAKE THE SAUCE:
Mixed well 3 tsp of oyster sauce + 6tsp of dark soya sauce + sugar at your desire. Over low heat, stir well before leave to rest. Some family will like to add red Chinese vinegar into the sauce, pls feel free to do so
STEP BY STEP COOKING:
– Shrimp, or tiger prawn. Pork liver/heart as optional, but I rather not to as its not good for your health. When the broth is boiled, do not season now, but wait until the very end. Put your prawn and pork shoulder in to cook first. When its cooked, leave to rest.
– Cook the dried tapioca stick noodles in boiled water with a bit of salt. When cooked, rinse through cold water, then mix with oil to prevent the stickiness
– Over high heat stow, cook your pork mice with garlic, a bit of sugar and salt first, until it turns brown. Mixed well with 1/2 of your crispy caramelized garlic
HOW TO SERVE:
– Mixed well your portion of cooked noodle with the sauce. Taste
– Quickly rinse Chives, Chinese celery, and bean sprouts through boiled broth above in a small pot put all into the bowl first, then add mixed noodle + prawn + pork mince + pork shoulder + crispy caramelized garlic + crispy caramelized shallot. Serve with a different bowl of broth, garnish with spring onion and pepper
– On top of your above vege, add (in order) mixed noodle, prawn + pork mince + pork shoulder, crispy caramelized garlic, crispy caramelized shallot. Serve with a different bowl of broth, garnish with spring onion and pepper
There might be other way of serving this dish, or even topping/filling as the 2 serving pics I cooked and shown in this post. But if it is in Vietnam, they will give you 2 bowls: 1 is the mixed dried noodle with the filling, and another one is the broth only, above vege will be served in a separate plate and you are the one who decide which vege to have. Yet, the secret of this dish is to have crispy caramelized garlic and Chinese celery at the same time for that unique fragrant and taste.
Erin M. ❤