SOMEWHERE IN THE WORLD, BUT ALWAYS AT HOME
Recipe for 4 people
BROTH
FRIED FISH
HERBS
Pork bone: Boil the pork bone in about 1-2 minutes to remove dust, and then clean the bone again with cold water
Fish: Remove fish scales and the dark skin inside the belly. Wash the fish with cold water and coat them with 20ml rice wine. This step will help to remove raw fish smell. Fillet the fish, separate the meat fish and the bone
Herbs: Cut the roots, take the young parts only. Wash several times to make sure all the dust and soil are removed
COOKING
BROTH:
FRIED FISH:
ADDITION/ TOPPING
RICE NOODLE:
Fresh rice noodle: Pour the boiled water over the rice noodle so that the noodle will be heated and not sticky together.
Instant rice noodle: You can find this kind of product in every supermarket. When the water is boiling, add a little cooking oil and a little salt, and some instant rice noodle. Cook for 4-5 minutes till the noodles unstick.
SERVING:
Make two layouts. Put the rice noodle in the bottom of the bowl, add some slides of fried fish, two boiled pieces of tomato and some Indian taro stems slides, add a little of dills and green onion on the top. Then pour the broth. Served with tamarind sauce, chili, lime, herbs, young banana flower and bean sprout.
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