Purple Rice Noodle And Corn Wine Soup Hu Tieu Thiem Recipes

PORK RIB BROTH WITH SOFT RICE NOODLES: HU TIEU SUON HEO

Steps:

• In a large mixing bowl, combine the chopped pork ribs, 1 tablespoon salt, 2 tablespoons sugar, 3 tablespoons fish sauce, pounded red Asian shallots, and minced garlic. Toss to coat the ribs completely and marinate in the refrigerator for 2 hours, or overnight for a better result.
• In a large stock pot, add the marinated pork ribs, whole peppercorns, spring onions, grilled baby squid, and 3 quarts of water.
• Bring to the boil, cook 10 minutes, or until clear, skimming off any impurities. Reduce the heat to a low simmer, secure with a lid and cook for 2 hours.
• Now add remaining salt, sugar, and fish sauce. Cook for a further 10 minutes, then take off the heat.
• In another large pot, bring 2 quarts water to boil then blanch each portion of noodles for 10 seconds then drain. Place the noodles in a bowl, now add 4 pieces of pork ribs to each bowl then cover the noodles with pork broth.
• To each bowl, add bean sprouts, coriander (cilantro), garlic chives, mint, sprinkle of fried garlic chips, sprinkle of fried red Asian shallots, pinch ground black pepper, sliced chile, and a squeeze of lime juice.

PURPLE CORN DRINK (CHICHA MORADA)

Steps:

• Fresh sliced fruit, such as oranges, strawberries, and pineapples for garnish
• Cover the corn with water in a large kettle. Add the cinnamon and cloves and bring the water to a boil over high heat. Lower the heat, cover the kettle and simmer 40 to 50 minutes, or until the corn has softened. Strain the liquid into another pot and discard the corn and spices. Dissolve the sugar into the hot liquid. Add the lemon and orange juices and taste for sweetness. Chill thoroughly. When ready to serve the drink, garnish with sliced fruit.

PURPLE NOODLE WOK TOSSED WITH BAMBOO AND PORK: HU TIEU XAO MANG THIT LON

Steps:

• In a hot wok add oil, garlic and pork. Stir-fry for 2 minutes then add bamboo and stir fry for a further 2 minutes.
• Remove the pork and bamboo and set aside.
• Wipe the wok clean, add more oil, then wok toss the noodles for 2 minutes until slightly charred.
• Return the pork and bamboo to the wok, then add carrot, spring onion, sugar, pepper, light soy, oyster sauce, kecap manis, and vinegar and stir-fry for a further minute.
• Garnish with bean sprouts and coriander.