Ingredients (for 4 bowls of noodles)
– Noodles: 1kg
– Lean pork: 200g
– Ridged gourd: about 3 pieces
– Tomatoes: 2
– Sour fruit: 5-7 (depending on your preference for sourness)
– Scallions, Chinese chives, dried shallots, and other seasonings…
Instructions:
Peel the ridged gourd, wash it, and cut it into diagonal slices. Toss the slices with a little salt for about 15 minutes.
Wear plastic gloves and squeeze the gourd firmly to remove the itchy substance. Rinse it thoroughly with water about 3 times to eliminate any remaining itchiness.
Wash the lean pork, cut it into bite-sized pieces, and marinate it with some seasonings and dried shallots. If you’re preparing this the night before, wrap it tightly in plastic wrap and store it in the fridge.
Cut the tomatoes into slices, and crush and mince the dried shallots.
Heat some oil in a pot, add the dried shallots, and sauté until fragrant. Then, add the tomatoes and stir-fry until they become soft.
Once the tomatoes are soft, add the marinated pork and stir-fry until it’s cooked.
When the pork is cooked, add enough water, bring it to a boil, and add the sour fruit.
When the fruit is cooked, mash it, discard the seeds and skin, and add the ridged gourd to the pot. Continue boiling until the gourd is cooked.
Adjust the seasoning to your taste, add the scallions and Chinese chives, and turn off the heat.
Blanch the noodles in boiling water, divide them into bowls, and add the ridged gourd, pork, and broth.
2. CHICKEN PHO
Ingredients:
– Free-range chicken, chicken bones (tail and neck), pho noodles, onion, scallions, ginger, herbs, kaffir lime leaves, pho noodles
Instructions:
– Wash the chicken thoroughly. Rub it with salt inside and out, then rinse again to ensure it’s clean.
– Place the chicken in a pot, cover it with cold water, and boil until it’s just cooked. Overcooking will make the meat tough. Once cooked, remove the chicken from the broth and let it cool down. Then, shred the meat into bite-sized pieces.
– Roast the onion, dried shallots, and ginger until fragrant.
– To make the broth: Wash the chicken bones and pork tail bones, then boil them in water over low heat to create a clear broth. Simmer until the bones are soft, then add the water used for boiling the chicken, along with the roasted onion, ginger, and dried shallots. Adjust the seasoning with fish sauce and sugar to your taste.
– Slice the kaffir lime leaves thinly, and wash the herbs and scallions. Chop the white part of the scallions, leaving the green part whole or slightly chopped.
– Blanch the pho noodles in hot water, then divide them into bowls. Top with shredded chicken, kaffir lime leaves, scallions, and the white part of the scallions. Pour the hot broth over the noodles and serve with herbs, chili sauce, and garlic vinegar on the side. Homemade chicken pho is incredibly delicious, with tender meat that rivals any restaurant’s offering.
3. BUN OC (RIZED APPLE SNails NOODLE SOUP)
Ingredients:
– Apple snails, pork tail bones, noodles, purple perilla, scallions, herbs, tomatoes, fermented rice vinegar, chili paste, shrimp paste.
– Optional sides: fried tofu, pig’s ear (if desired)
Instructions for cooking delicious and simple snail noodles:
After purchasing apple snails, soak them in rice water for 2 hours to remove any mud and grit. To speed up the process, you can add a chili pepper to encourage the snails to expel their waste. Then, rinse the snails again.
Place the snails in a pot with a little salt; there’s no need to add water as the snails will release their own liquid. Boil for about 5-7 minutes, depending on the quantity of snails.
Use a skewer to remove the snail meat from the shells, and set it aside. Some people like to sauté the snails with scallions for extra flavor, but this is optional. Reserve the snail broth separately.
Wash the pork tail bones, boil them in water, and skim off any foam. Remove the bones from the water, rinse them with warm water, and return them to the pot. Add more water, bring it to a boil, then reduce the heat and simmer until the bones are soft.
Wash the scallions, purple perilla, and herbs. Cut the tomatoes into wedges, and soak the chili powder in a little water before frying it with a little oil. Briefly sauté the tomatoes, then add the snail broth, pork bone broth, fermented rice vinegar, seasonings, and sugar to taste.
Serving instructions
Place the noodles in a bowl, and add scallions, purple perilla, snails, chili paste, shrimp paste, fried tofu, and pig’s ear (if using). Pour the hot broth over everything and enjoy with the herbs and finely chopped vegetables on the side.
4. BEEF PHO
Ingredients:
– Beef bones
– Beef
– Pho noodles
– Scallions, herbs, onions, star anise, cardamom, cinnamon, ginger, fish sauce, seasonings, lime, chili, basil
Instructions:
Step 1: Prepare the broth
– Wash the beef bones and boil them in water to remove any impurities. Discard the water, refill the pot, and boil the bones again. Reduce the heat to a gentle simmer and skim off any foam that rises to the surface. Continue simmering for 4 to 6 hours. If you want to serve pho for breakfast, you can prepare the broth the night before and store it in the fridge.
– Grill the ginger, onion, star anise, cardamom, and cinnamon until fragrant.
– After the bones have been simmering for 2 hours, add the grilled spices and seasonings to the pot. Add fish sauce and a little sugar to taste.
Step 2: Prepare the other ingredients
– Tie the beef with a string and simmer it in the broth for about 1.5 to 2 hours. Then, remove it from the broth and let it cool down. Store the beef in the fridge until you’re ready to serve, then slice it thinly.
– Chop the scallions and herbs, and slice the white part of the scallions.
Step 3: Serving
– Blanch the pho noodles and place them in a bowl. Add the sliced beef.
– Sprinkle the scallions and herbs over the noodles, and pour the hot broth on top. Pho beef is best enjoyed with garlic vinegar, chili sauce, and lime on the side.
If you prefer rare beef pho, briefly dip the sliced beef into the hot broth to cook it, then place it on top of the noodles before adding the broth.
5. BUN MOC (MEATBALL AND RIDGED GOURD NOODLE SOUP)
If you’re looking for delicious noodle recipes, this nutritious meatball and ridged gourd noodle soup is a must-try.
Ingredients:
– Meatballs: 200g – Beef: 150g – Ridged gourd: a few pieces – Tomatoes: 1-2 – Scallions
– Souring agents: fermented rice vinegar or other sour fruits
– Mushrooms: 3-5 pieces
– Noodles: as needed
– Broth: as needed
– Seasonings, salt…
Instructions:
Peel the ridged gourd, wash it, and cut it into diagonal slices. Soak the gourd in a brine solution for about 15 minutes, then rinse it thoroughly with cold water several times to remove any itchiness. With this method, there’s no need to squeeze out the liquid from the gourd.
Wash the mushrooms, soak them until they soften, and then chop them finely.
Wash the beef, cut it into pieces, and marinate it with garlic, ginger, and seasonings.
Wash the tomatoes, cut them into pieces, and chop the scallions, discarding the roots.
Mix the mushrooms with the meatballs and add some seasonings to taste.
Heat a pot over medium heat, add the dried shallots, and sauté until fragrant. Add the tomatoes and mash them to release their color and flavor. Pour in enough broth, bring it to a boil, and add the meatballs. Simmer until the meatballs are cooked.
Add the ridged gourd and scallions to the broth, adjust the seasoning and sourness to your taste, and turn off the heat.
When serving, place the blanched noodles in a bowl, add the meatballs, beef, and ridged gourd. Pour the hot broth over everything and enjoy.
Good luck with your cooking!
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