How to Make Vietnamese Pork and Prawn Soup Asian Cooking Recipe Cuisine

Vietnam Pork and Prawn Soup

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

8 oz pork tenderloin

8 oz vermicelli, soaked in lukewarm water for 20 minutes

20 prawns, shelled and deveined

1 ½ cup beansprouts

2 spring onions, finely sliced

2 green or red Thai chilies, seeded and finely sliced

1 garlic clove, finely sliced

1 bunch cilantro and basil, stalks removed, leaved roughly chopped

1 lime cut into quarters

STOCK:

1 oz dried squid

1 ½ lb pork ribs

1 onion, peeled and quartered

8 oz carrots, peeled and cut into chunks

1 tbsp fish sauce

1 tbsp soy sauce

6 black peppercorns

Salt


Directions:


Soak dried squid in water for 30 minutes, rinse and drain. Put ribs in a large pan with 10 cups of water. Bring to a boil and skim off any fat and add dried squid with all the other remaining stock ingredients. Cover the pan and simmer for 1 hour, then skim off any foam or fat and continue to simmer, uncovered for 1 ½ hours.

Strain the stock and check seasoning. You should have about 8 cups of stock.

Pour the stock into a deep pan or wok and bring to a boil. Reduce the heat, add the pork tenderloin and simmer for 25 minutes. Remove the tenderloin and cut into thin slices. Keep the stock simmering gently over low heat. 

Bring a pan of water to a boil. Drain vermicelli and add to the water. Cook for about 5 minutes or until tender. Drain the rice stick and divide evenly into four bowls.

Drop prawns into the simmering stock for 1 minute. Lift out and layer them with slices of pork over the noodles. Ladle stock over them and sprinkle with beansprouts, spring onions, chilies, garlic and herbs. Serve with a wedge of lime.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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