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Hu Tieu Nam Vang (Vietnamese Pork and Prawn Clear Noodle Soup)
WOK & KIN17Ingredients
7Hours
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Ingredients
US|METRIC
4 SERVINGS
- 5 liters chicken stock (/ 21 US cups)
- 25 grams shrimp (rehydrated)
- 35 grams squid (dried, we get it in the dry goods section from the Asian grocery)
- 45 grams ginger (peeled)
- 1 onion
- 1 jicama (we get it from the local Asian supermarket)
- 1 1/2 Tbsp. chicken bouillon powder
- 1 1/4 Tbsp. salt (or to taste)
- 6 Tbsp. fish sauce
- 55 grams rock sugar
- pork fat (unchecked▢, cut into 1 cm x 1 cm, 0.6" x 0.6" cubes, we get it from the butcher)
- 1 kg pork mince
- 3 cloves minced garlic
- 2 chicken stock (US cup, use the one cooking for the soup)
- 1 Tbsp. chicken bouillon powder
- 1 tsp. salt (or to taste)
- 2 Tbsp. cooking oil
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