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Preparation
20 minutes
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Cooking
1 hour
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Difficulty
Easy
This weekend, let’s change things up and enjoy a delicious, hot bowl of Quang Ngai pork bone noodle soup for the whole family. Let’s prepare the necessary ingredients together, and then go to the kitchen to try out this soup dish which is a Quang Ngai specialty.
Ingredients for Quang Ngai Pork Bone Noodle For 4 people
Boneless pork leg 1 piece (or pork hock) Fresh noodles 1 kg Pineapple 1/2 piece Shallots 10 bulbs Onion 1 bulb Chili 4 pieces Lemon 1 piece Garlic 1 bulb Lemongrass 3 stalks Green onion A little Cilantro A little Cooking oil 1 tablespoon Annatto oil 1 tablespoon Fish sauce 1 tablespoon Common seasoning A little (Salt/ sugar/ monosodium glutamate/ seasoning powder)
How to choose bone-in pork hocks
- Bone-in pork hocks are pork hocks that have been deboned to remove the core bone from the hock, and then they are tightly bound with string to form a block like a regular hock, except without the bone.
- Choose pork hocks that feel firm to the touch, have high elasticity, and the meat should not be mushy or crumbly.
- It is advisable to buy pork hocks with bright pink meat, and when smelling, there should be no unusual odor.
- Do not buy pork hocks that feel mushy when pressed, and the surface of the cut should not feel wet to the touch.
- You can buy bone-in pork hocks at supermarkets, fresh meat markets, and pay attention to the origin, source, and freshness of the meat to get good hocks.
- Additionally, nowadays you can easily purchase bone-in pork hocks through e-commerce websites with home delivery.
How to prepare Quang Ngai Pork Bone Noodle
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Prepare the ingredients
After purchasing the pork bone, you should wash it thoroughly, soak it in diluted salt water for about 5 – 10 minutes. Use a knife to scrape off the hair on the pork leg, rinse it again with clean water, and let it drain.
Green onions and cilantro should be cleaned of any damaged leaves, roots removed, washed thoroughly, and then chopped finely. Peel the onion and shallots.
To make pickled shallots, take 4 shallots and slice them thinly. Blanch the sliced shallots in boiling water for about 1 minute, then remove and place in a bowl. Add 1 tablespoon of sugar, the juice of 1 lemon, and mix well. You can also add a few chilies if you like it spicy.
Remove the roots from the lemongrass, wash it clean, take 1 stalk of lemongrass and chop it finely or mince it, and crush the remaining 2 stalks. Peel the garlic and chop 3 cloves of garlic along with 2 shallots.
Pineapple should be peeled, the eyes removed, washed, and cut into thick slices about 1 – 2 finger widths.
Tip: To make the broth clear, fragrant, and more flavorful, you should roast the onion and the remaining 4 shallots lightly before cooking the broth.
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Make the broth
Add 1 tablespoon of annatto oil into the pan, add 1 tablespoon of cooking oil, and heat over medium heat for about 2 minutes until the annatto seeds release their color, then remove the seeds. After that, add the prepared shallots, garlic, and lemongrass, and sauté until fragrant.
Pour 1.8 liters of water into the pot, add the pork hock, smashed lemongrass, onion, pineapple, and all the remaining garlic and cook together. Boil over high heat until the water bubbles up.
Tip: To keep the broth clear and visually appealing during cooking, you should frequently skim off the foam.
When the broth boils, start seasoning with: 1 tablespoon of fish sauce, 1.5 tablespoons of salt, 2.5 tablespoons of sugar, 1 tablespoon of monosodium glutamate, and 1.5 tablespoons of seasoning powder.
Next, pour the prepared annatto oil mixture into the pot and cook together. Simmer over medium heat for about 30 – 45 minutes until the pork hock is tender. Taste the broth again to suit your family’s preference and turn off the heat.
After the pork hock has cooked, remove it and place it in a bowl of cold water for about 5 – 10 minutes to cool the pork hock down. Then, slice the pork hock into thin, bite-sized pieces.
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Final product
Put fresh noodles into a bowl, add chopped green onions and coriander on top of the noodles. Add a little pork leg meat, pour hot broth over it, and it’s ready to enjoy.
A bowl of Quang Ngai pork leg noodle soup with a fragrant aroma and rising steam will excite everyone in your family. The broth is clear, with a slightly sour and sweet taste from the aroma and the various ingredients cooked alongside. The pork leg meat is tender, with a rich layer of fat, making it very enjoyable to eat.
Especially, this Quang Ngai beef noodle dish must be served with a bit of pickled onions to achieve the authentic flavor!
Information about Quang Ngai pork leg noodle soup
Pork leg noodle soup is a very unique and especially delicious dish from Quang Ngai. The ingredients for making pork leg noodle soup include beef shank, pork leg cooked with pineapple, onion, and shallots, which gives the broth a rich sweet flavor and a slight sourness.
Unlike Hue beef noodle soup, Quang Ngai pork leg noodle soup does not season with fermented shrimp paste, nor does it have beef or pork cake,…
The distinguishing feature of this noodle dish is that it is served with pickled onions, rice paper, fried chili sauce typical of Quang people, and usually, Quang Ngai pork leg noodles are not served with fresh herbs.
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Above is a detailed guide on how to cook Quang Ngai pork leg noodle soup with rich and bold flavors, extremely simple. TasteVN hopes that with the delicious and detailed cooking suggestions we share, you will have more quality meals cooked by yourself. Wishing you success!
*Source of recipe and images shared from Facebook: Thùy Huỳnh.
