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Preparation
25 minutes
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Cooking
1 hour
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Difficulty
Easy
Sweet potato noodle soup made with special sweet potato noodles that are chewy, combined with rich broth and tender, fatty pork knuckle is an attractive dish that you should try making for your family to enjoy. Let’s join TasteVN into the kitchen to showcase your skills with this very simple soup recipe!
Ingredients for Sweet Potato Noodle Soup Serves 4
Sweet potato 1 kg Pork knuckle 700 gr Carrot 1 piece White cabbage 1 piece Onion 1 piece Spring onion 3 stalks Coriander A little Tapioca starch 1 tablespoon Food coloring A little Fried garlic 1 tablespoon Cooking oil 1 tablespoon Fish sauce 2 tablespoons Common seasonings A little (salt/ sugar/ seasoning powder/ pepper)
How to choose fresh ingredients
How to choose fresh sweet potatoes
- Choose sweet potatoes that are elongated, plump, with a smooth skin, firm to the touch, and heavy.
- Gently scrape the outer skin of the sweet potato; if you see the skin is round with a light pink color, it is better to choose as it will have fewer toxins than those with white skin.
- Avoid choosing those with dry, shriveled skins, soft or rotten flesh, or strange odors.
How to choose fresh, delicious pig trotter
- You should choose the hind trotter of the pig because it usually has more meat, is firm, and has higher nutritional value.
- Pressing with your hand should show that the pig trotter has good elasticity, is firm, with intact nails, and has little or no hair.
- Do not choose pigs with abnormal green or purple colors, those that are leaking slimy fluids, or have an unusual foul smell.
How to choose fresh, delicious carrots
- Choose carrots that are of moderate size, elongated towards the tail, with smooth skin, and feel hard and solid when held.
- The skin should be bright, dark orange, with fresh leaves tightly attached to the body.
- Do not choose those with wilted tops, bruised roots, or signs of browning.
- Do not buy overly large roots with thick leaves, branches at the base, and thick shoulders, as these are old roots, fibrous, and low in nutrients.
Tools required
Blender, pot, knife, bowl, spoon, glass bottle/ceramic bottle,…
How to prepare sliced cassava cake
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Prepare the pig’s trotter
Buy pig’s trotter, scrape off the fine hairs still attached to the skin, wash clean, then cut into small pieces for eating.
Then soak in diluted salt water for about 30 minutes, rinse with water, and briefly blanch in boiling water, then drain.
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Prepare the vegetables
Peel the cassava, cut into small pieces, to remove the latex and to prevent the cassava from browning, soak it in water (or rice washing water) for 2 hours or leave it overnight, then wash it again with water.
Peel the carrot and white radish, wash clean, and cut into bite-sized pieces.
Peel the onion, wash clean, and cut in half.
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Stewed Pork Leg with Broth
Put the pork leg, carrots, white radish, and onion into a pot with 1 teaspoon of salt, 2 tablespoons of fish sauce, 1/2 tablespoon of seasoning powder, 1 tablespoon of sugar, and 1.5 liters of hot water, then boil on high heat.
When the water boils, reduce the heat to medium, skim off the foam, cover the pot, and simmer for another 40 minutes. After that, adjust the seasoning to taste and turn off the heat.
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Blend and Knead Cassava Dough
Put the chopped cassava into a blender with 300ml of water, blend until smooth, then pour it into a piece of cloth and squeeze hard to extract the pure cassava juice (keep the cassava pulp after squeezing).
Let the cassava juice sit for about 15 – 20 minutes, then skim off the yellow liquid on the surface, retaining the starch at the bottom. At this point, mix it with the cassava pulp.
Add 1/2 teaspoon of salt, 1 teaspoon of seasoning powder, 1 teaspoon of sugar, 1 tablespoon of tapioca flour, and mix well.
Divide the cassava dough into 2 equal parts. Keep one part unchanged, and add a drop of orange food coloring to the other part and mix well.
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Cut and boil cassava noodles
Boil a pot of water on the stove and then add 1 tablespoon of cooking oil.
You take a small amount of cassava dough and wrap it around the body of a glass bottle so that the cassava dough sticks around the bottle, then use a knife to cut the dough into strands about half a finger length into the boiling water.
Cook until the cassava noodles become transparent and float on the surface of the water, then take them out and soak them in cold water for about 5 minutes.
The yellow cassava dough is prepared in the same way as the white dough!
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Completion
Put the cooked cassava noodle into a bowl, pour the broth over it, then add pork leg, carrots, white radish, a little chopped green onions, and cilantro, and finally sprinkle 1 tablespoon of fried garlic and 1/2 teaspoon of pepper on top to enjoy.
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Final Product
The hot cassava noodles are fragrant with an enticing aroma. The pork leg is soft and fatty, the noodles are chewy, and the rich flavor of the cassava blends perfectly with the sweet and savory broth, making it incredibly appetizing.
Above is the recipe for the delicious and attractive sliced cassava noodle soup with special chewy and soft noodles, along with an extremely simple preparation method. Let’s join TasteVN in the kitchen and show off your skills now!
*Refer to the images and recipe from the YouTube channel: Cooking Addiction.
