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Preparation
4 hours
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Cooking
30 minutes
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Difficulty
Medium
Let’s get into the kitchen with TasteVN to save the recipe for making delicious soups, adding more energy to your breakfast. Check out how to cook ribs noodle soup that is fragrant, rich, and extremely simple right here!
Ingredients for Ribs Noodle Soup Serves 4 people
Ribs 1.5 kg Shrimp 500 gr White radish 500 gr Shiitake mushrooms 14 gr (about 7 pieces) Chicken thigh mushrooms 90 gr Onion 100 gr Celery 50 gr Shallots 2 bulbs Carrots 2 bulbs Dried shrimp 30 gr Fried onion and garlic 10 gr
Raw vegetables: chives, bean sprouts, lettuce,..
Spices: sugar, fish sauce, salt,..
How to choose good pork ribs
- You should choose fresh ribs with a light pink color, if pressed with your hand, they should bounce back immediately, and not have a dark color or a greenish hue, nor should they have a sour smell.
- You should choose ones with flat and small bones as they usually have more meat than other types of ribs. However, you should not choose ribs with bones that are too small as the pig may not be big enough, making the ribs not delicious and it cannot be ensured that the pig is healthy.
- You should choose ribs that are meaty, lean ribs, with little fat, and those with cartilage are the best.
- If you buy ribs from a traditional market, you should go early in the morning when the ribs have just been brought out; you will have many choices and the ribs will be fresher at this time.
How to choose good shrimp:
- You should choose live shrimp, with slightly curved bodies, firm flesh, still flexible, with shiny and smooth shells, the shrimp’s head must be tightly attached to the body, and the legs should be firmly attached to the body and intact.
- You can try stretching the shrimp out under the light, observing the shrimp joints; the narrower the joints, the fresher the shrimp!
- You should not choose shrimp that have become slimy, with bodies bent into a circle, wide joints, legs turning black, and when pressed on the shell and moving your hand a few times, it feels like there are grains under your fingers.
How to prepare Ribs Noodle Soup
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Prepare the ribs and shrimp
Ribs should be rinsed briefly with cold water, separated into individual ribs, and then cut into pieces about 5cm long.
Blanch in hot water at about 60 degrees Celsius, 2 times. Then soak in a mixture of 1 tablespoon of salt, 2 tablespoons of vinegar, and 1 liter of cold water for about 5 minutes to eliminate any unpleasant smell.
Tip:
- You can also soak the ribs in diluted salt water for about 1 hour.
- After that, rinse thoroughly, blanch in boiling water for about 5 minutes, rinse again and drain, which is also an effective way to eliminate the odor.
Shrimp, after purchasing, should be cleaned, drained, and gently twisted the shrimp head 2 – 3 times, then pull the head off gently, making sure to remove the shell as well.
Tips for cleaning shrimp, ensuring no fishy smell:
- After rinsing the shrimp, place it in a bowl of diluted salt water for a few minutes, then take it out to drain.
- Alternatively, you can soak the shrimp in a mixture of sugar and white wine for a few minutes, then rinse to drain.
Put 250g of shrimp in the blender, grind it finely with 1 tablespoon of sugar, 1 teaspoon of seasoning powder, 1 shallot, and a little pepper. Use a spoon to divide it evenly into 8 equal portions.
Tip: You can grind it finely or keep the shrimp whole to put into the broth, both options are fine!
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Prepare other ingredients
Shiitake mushrooms soaked in water at 60 degrees Celsius will help the mushrooms soften faster. Then remove the stems, and cut them into 3 or 4 small pieces. Chicken thigh mushrooms should be washed clean and cut into bite-sized pieces.
Peel the carrot, wash it well, and cut it into slices about 1 – 2 cm thick.
Dry shrimp should be washed, placed on a sheet of aluminum foil, and roasted at 180 degrees Celsius for about 8 – 10 minutes.
Note: You can also fry or sauté the dried shrimp if you prefer!
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Cook the broth
Put about 2 liters of water in a pot, boil for about 5 minutes, then add the ribs, white radish, celery, shallots, and onions.
Season with 25g of rock sugar, 15g of salt, 15g of chicken seasoning powder, cover the pot, and simmer on low heat for about 4 hours.
Then, strain out the solids and keep only the clear broth.
Tip:
- You should cook the broth the night before, as it will be richer and the ribs will be more tender, while also saving time for cooking the next day.
- During cooking, if any foam rises, you should gently skim off the foam to help keep the broth clearer.
Put a pot of broth on the stove, add 1 liter of boiling water, and add roasted dried shrimp, chicken thigh mushrooms, and carrots to simmer on low heat, covering for about 10 minutes.
Add shiitake mushrooms to the pot and cover, continue to cook for another 5 minutes.
Add the remaining 250g of whole shrimp to cook, when the shrimp is nearly cooked, add the previously prepared shrimp paste to cook together. Wait for the shrimp to be cooked, then remove them.
Season the broth with 1 teaspoon of salt, 1 teaspoon of sugar, 1/3 teaspoon of monosodium glutamate, and 1 tablespoon of fish sauce, stirring gently to dissolve the seasonings evenly.
Tip: Shrimp cooks very quickly, so after about 2 minutes of cooking, you can remove the shrimp first to prevent them from shrinking and becoming dry when eaten.
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Blanch the noodles
Put the dry noodles into a pot of boiling water, and as soon as they soften, remove them and rinse thoroughly under cold running water, then wait for them to drain.
Add 2 tablespoons of oil, mix well so that the noodles do not stick together, avoiding clumping.
Tips for blanching chewy, delicious noodles without being mushy
- When the water is really boiling, drop in just enough dry noodles for eating and leave them be.
- When you see the noodles float to the top, use chopsticks to stir evenly, and you can take them out; blanching for about 1 minute is sufficient.
- Blanch immediately in cold water so the noodles do not become mushy!
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Completion
Place the blanched rice noodles into a bowl, add fried onions and fried garlic, and mix well. Gradually add the prepared toppings on top such as fresh herbs, whole shrimp, shrimp paste, and pork ribs.
Use a ladle to scoop the broth that is still on the stove and pour it evenly over the rice noodles to cover them, and it’s ready to serve.
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Final Product
The rice noodle strands are chewy and delicious, blending perfectly with the flavorful broth. The pork ribs are cooked just right, not too soft, and when served, you can add a few slices of chili, pepper, and a squeeze of lime for extra flavor!
Tip:
- You can prepare the broth in advance and briefly blanch the dry rice noodles the night before, then in the morning just heat it up and blanch the noodles again for serving.
- You can replace shiitake mushrooms and chicken thigh mushrooms with other types of mushrooms that you prefer.
- The dish is best enjoyed immediately after adding the broth; the rice noodles will be much chewier and tastier. Avoid letting the noodles sit too long as they will absorb water and become mushy and unappetizing.
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This weekend, let’s try the recipe that TasteVN shares with you in your family kitchen! Wishing you success in having your own delicious dish!
*Reference images and recipes from: youtube channel Vành Khuyên Lê