My parents are from Hue. Although growing up in Sai Gon, I am a big fan of this noodle soup. Cooking and eating bring me back memories of the old time
- 1 lb ham hock
- 6 stalks lemongrass, crushed and sliced thin
- 2 tablespoons nuoc nam
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 2 teaspoons shrimp paste (mam ruoc)
- 1 teaspoon black pepper
- 4 ounces boneless sirloin
- 4 ounces boneless pork loin
- 16 ounces rice noodles, cooked
- 1 cup bean sprouts
- 4 sprigs Thai holy basil (regular basil ok)
- 4 sprigs fresh mint
- 4 sprigs fresh cilantro
- 4 teaspoons sambal oelek or 4 teaspoons hot chili sauce
- 4 -8 fresh Thai red chili peppers (optional)
- 1 lime, cut into quarters
- Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
- Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
- Strain the broth, reserving ham hocks if you desire them.
- Dilute the shrimp paste in 1/4 cup of cold water and set aside for 10 minutes.
- Add nuoc mam, shrimp paste solution, sugar, salt and pepper,sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.
- Thinly slice meats into small pieces.
- To serve, place a portion of noodles in serving bowl,top with some bean sprouts,pork, beef, and some ham hock (if using),and ladle the broth over; add herbs,chili sauce,chilies, and lime juice to taste.
A good soup, and a meal in itself. I used smoked turkey necks instead of ham hocks, and instead of adding pork I doubled the amount of beef sirloin. I used half the amount of noodles, and this still made way more than four servings... but I like having leftovers anyway. The fresh herbs and sprouts really are what this soup is all about- it's not nearly as good without them.
Very excellent...although you'll probably hate me for what I did with it. I didn't have any ham hocks, so I used a smoked turkey leg, which tastes enough like ham to make the transition. Omitted the beef, because I had enough pork sirloin, and didn't want that much meat. (Besides, this was a last minute deal, and I didn't have any beef thawed.) I also put in twice of everything on the seasonings, except the salt, cause that shrimp paste and fish sauce are salty enough. I also added some soy sauce. Please don't feel badly, I double the seasonings on almost every recipe I've ever used. And I put soy sauce in almost everything.
I do appreciate you posting the basic recipe, however...I was able to work with that to suit my tastes.
Awesome combination of flavours, this recipe is defnitely for more than 6 servings, probably closer to 12.