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HU TIEU NAM VANG (SEAFOOD & PORK NOODLE SOUP)

Ingredients

Serves 5-6 pax

400 g Hu Tieu tapioca noodle
1 tsp Vegetable oil
12 pcs Fresh prawn, deveined
200 g Calamari, sliced
150 g Wakefield crab claw meat
300 g Bean sprouts
5 Gourmet Breakfast eggs, hard boiled

Soup
1 kg Canadian pork rib or soft bone
1 kg Canadian pork loin
1 Daikon, peeled and halved
2 Onion, peeled
100 g Dried radish, rinsed
500 g Cuttlefish, rinsed and pat dry
50 g Dried shrimps, rinsed and pat dry
2 tbsp Salt
1 tbsp Fish sauce
Soy sauce
Pork lard

Pork & Crab Ball
200 g Canadian minced pork
100 g Wakefield crab meat
1 tsp Salt
1 tsp Sugar
1 tsp White pepper powder
1 tsp Fish sauce
100 g Dried shrimp, soaked & chopped
1 tsp Fish sauce
4 Eggs, beaten

Pork with spring onion
500 g Canadian minced pork
2 stalks Spring onion, finely chopped
Vegetable oil
Some fish sauce
Some sugar
Some crushed white pepper

Garnish 
100 g Spring onion
100 g Coriander 
Crispy shallot
Huber's crispy pork lard
Some white pepper corn, crushed
Some red chilli. sliced
Lime, wedged 


Cooking Method

1.  Blanch pork ribs & pork loin for 5 minutes then rinse till clean
2.  In a pot, add 6 litres of water, pork ribs, pork loin and bring to boil
3. Dry roast cuttlefish
4.  Dry fry dried shrimps and dried radish
5.  Add cuttlefish, dried shrimps, dried radish, onion & daikon into the soup
6.  After 30 minutes, remove pork loin from soup.
7. Remove impurities from the soup and let simmer for an hour before seasoning.
8. Put a handful of bean sprouts and noodles into a bowl
9. Top with slices of pork loin, prawns, crab meat, a spoonful of minced pork, half an egg and fill bowl with soup.
10.  Garnish with cripsy shallot, garlic, pork lard, herbs, red chilli and lime before serving.

Recipe by Chef Yip

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