Ingredients
8 oz guay jub noodles, (1 bag) dried
¼ cup rice flour
5 cups water
⅔ lb crispy pork, homemade or store-bought
½ lb pork
4 eggs
12 pcs tofu, fried, store-bought or homemade
1 stick cinnamon, (3-inches long)
3 pcs star anise
½ tsp sichuan pepper
1½ tsp white pepper
3 pcs white cardamom
¼ cup dark soy sauce
2 tbsp palm sugar, or granulated sugar
1 tbsp rock sugar
1½ tsp salt
8 cups water
4 clove garlic
1 cilantro root
2 tbsp oil
1 red chili
½ clove garlic, or 1 tbsp Indonesian Belacan chili
¼ cup vinegar
6 tsp garlic in oil
¼ cup cilantro, and green onion, chopped
sugar, to taste
fish sauce, to taste
Preparation
Add oil to the pot and put garlic in, fry until it releases its fragrance.
Add cinnamon, star anise, white cardamom, Sichuan pepper to hot oil and stir fry them for 30 seconds. Add the whole chunk of pork to the pot and sear it.
Add dark soy sauce first, then follow with 6 cups of water, white pepper, cilantro root, salt, sugar, and rock sugar, wait until it reaches a boil, then simmer for 1 more hour. Add water if needed.
Boil the eggs.
Find a pot that the bottom fits the number of eggs needed to boil. Add eggs and add water to cover about ½-above them.
Bring them to boil before setting the clock to 7 minutes. Turn off the stove and bring the pot to the sink, add cold water, transfer the first batch of water out, and add more cold water.
Drop a few pieces of ice in the pot, too. Leave the pot sitting for 10 minutes until eggs are at room temperature.
Rinse the fried tofu while waiting.
Check if all the eggs are cooling down. Once they’re all cooled down, drain the water out. Then peel eggs.
Add the boiled eggs and fried tofu to the pot and continue simmering them. Taste the broth and adjust the taste.
If the colors not dark enough, add more dark soy sauce.
Prepare the nam-jim using vinegar and crush cooked red fresh chili and a little bit of garlic, if desired.
Mush the chili then add the vinegar to it.
Once the pork is tender, start slicing the big pieces into thin bite-size pieces. Do the same with the crispy pork, too.
Cut the eggs in half. They should have a nice dark color on the outside already.
Add water to another clean pot and set it to boil.
Separately, mix the rice flour with ½ cup of water, stirring until it’s all mixed.
Once the water reaches a boil, add the rice flour water to the pot together with the rice flakes or the rice chips and stir constantly.
The noodles will curl. Stir for a while until they’re cooked.
Once the water turns into some thick liquid, glue-like consistency turn off the heat.
Add the noodles to the bowl first, then add all the tofu, eggs, pork, and crispy pork.
Pour the soup over everything in the bowl and garnish it with fried garlic, chopped cilantro, and green onion.
Dress soup as desired, and don’t forget to add the chili in vinegar, too.
Serve and enjoy.
