Vietnamese Recipes

Ingredients

• 1.2 kg Pig’s trotters, cleaned and cut into pieces
• 1/4 teaspoon Salt
• 4 Shallots, peeled and thinly sliced
• 200 g Pork
• 1/2 teaspoon Sugar
• 1 teaspoon Chicken seasoning powder
• 2 tablespoons Cooking oil
• 500 g Short round rice noodles (bee tai mak)
• 3-Feb Spring onions (scallions), finely chopped
• 2-3 sprigs Coriander (cilantro) leaves, finely chopped
• 2 Limes, cut into wedges
• 1 Red chili, chopped
• 1/4 teaspoon Ground white pepper
• Fish sauce, to serve

Instructions

1. Soak pig’s trotters in lightly salted water for 10 minutes. Wash and drain.
2. Bring 3 liters water to the boil in a large pot.
3. Add 1/2 teaspoon salt, a few slices of shallots and pig’s trotters.
4. Lower heat and simmer, skimming frequently to remove any scum that surfaces.
5. When pig’s trotters are half-cooked, add pork.
6. When pork is cooked, remove and drain. Cool before slicing thinly.
7. Add sugar, 1/2 teaspoon salt and chicken seasoning powder to stock.
8. Heat oil and fry remaining sliced shallots until crisp. Drain well.
9. Divide noodles equally into large serving bowls. Top with pork, pig’s trotters, spring onions, fried shallots, coriander and pepper.
10. Pour stock over and serve with fish sauce, lime wedges and chopped chili on the side.

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