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Preparation
15 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Surely the noodle soup has become familiar with the breakfast of many people, but have you tried Nam Vang noodle soup? It is a combination of ground meat, quail eggs, shrimp,… blended with the sweet broth from the bones that will make it hard for you to forget after trying it once. Let’s go into the kitchen with TasteVN and make this soup dish right away.
Ingredients for Nam Vang Noodle Soup For 2 people
Pork knuckle 800 g Lean pork 200 g Shrimp 300 g Quail eggs 15 eggs Green onions 3 stalks Shallots 2 bulbs Dried rice noodles 1 bunch (or chewy noodle) Cooking oil 1.5 tablespoons Accompanying vegetables A little (bean sprouts/ lettuce/ water spinach/ mint/ perilla) Common spices A little (sugar/ salt/ seasoning powder/ monosodium glutamate/ pepper)
How to choose fresh ingredients
How to choose fresh pork hock
- You should choose pork hocks with a reddish-pink skin, and the surface should not show many dark purple or unusual black blood spots.
- The front hocks are usually tastier, firmer, and have less fat than the back hocks, so choose according to your preference.
- You can check by pressing; good pork hocks will bounce back well when pressed, and the indentation should not sink deeply but return to its original shape after you remove your hand.
- At the same time, you should check the cut surface; choose hocks with a dry cut surface that does not leak water and has a bright pink color.
How to choose fresh pork
- You should choose pieces of pork that are bright in color, dry, without any slimy residue, and do not smell foul.
- Additionally, you can check by pressing it with your hand; if the meat does not stick to your hand when you remove it and the indentation returns to its original position, then you should buy it as it is still fresh.
- It’s recommended to buy pieces of pork that have both lean meat and fat for better taste and to reduce greasiness.
How to choose fresh shrimp
- Fresh shrimp have a transparent shell and smell like seawater.
- You should choose shrimp with a firm shell, where the head and body are tightly attached to each other.
- Also, observe the tail and legs of the shrimp; those not injected with chemicals will have tails and legs curled inward, while those that spread outward may have been injected with chemicals to expand, so you should avoid buying those.
How to choose fresh and delicious quail eggs
- Choose eggs with a rough shell that has many tiny spots on the surface.
- You can also check by dropping them in water; fresh eggs usually sink to the bottom, while those that float to the surface are old and should not be purchased.
- Alternatively, you can shake them; choose those that do not make a sound when shaken, while those that make a louder noise are older.
Tools required
Pressure cooker, pot, plate, chopsticks, spoon, bowl, ..
How to prepare Nam Vang noodle dish
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Prepare pork leg and shrimp
Clean the pork leg. Then, put it in a pot, add about 1 liter of water and 1/2 teaspoon of salt. Place it on the stove and boil for about 2 – 3 minutes, then turn off the heat and take the leg out, rinse it with cold water to clean and drain.
Tip: Briefly boiling the pork leg will help reduce bubbles and clarify the broth while also eliminating the smell of the pork leg.Lean pork is cleaned and minced into a bowl.
Shrimp is cleaned, excess antennae are cut off, and the shrimp thread is removed. Take about 2 shrimp, peel them, and mince them to make the meat sauce. The remaining shrimp are set aside to put into the broth.
See details: Effective ways to eliminate the smell of pig’s feet.
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Prepare other ingredients
Quail eggs are boiled for 10 minutes, then removed and peeled clean.
First, soak a bundle of dry noodles in cold water for about 5 minutes, then place them on the stove to boil until the noodles reach the desired softness, then turn off the heat. After that, you take them out, rinse under cold water, and let them drain.
Tip:
- You can replace the noodle strands with dry noodles like I do if you prefer them softer and less chewy.
- For noodle strands, you do not need to soak them beforehand; when eating, just quickly dip them in boiling water to soften them.
Peeled purple onion, wash clean and finely chop.
Green onions cut off the yellowed leaves and roots, wash clean, separate the green onion parts and the onion tops. The green onion parts are chopped finely, and the onion tops are halved.
Add the onion tops to the mortar, add 1 teaspoon of pepper and pound the onion tops to crush.
Remove the leaves from the accompanying vegetables, discard the stems, wash thoroughly, and then lift them out basket to drain.
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Make meat sauce
Add the minced shrimp and lean meat to a bowl, then add 1/2 teaspoon of ground pepper, 1 tablespoon of seasoning, 1 teaspoon of sugar, 1/2 teaspoon of monosodium glutamate, 1/2 of the chopped purple onion, and 1/2 tablespoon of cooking oil. Then mix well to allow the meat and shrimp to absorb the seasoning evenly.
Next, place a pot on the stove and add about 1 tablespoon of cooking oil. Wait for the oil to heat up, then add 1/2 of the chopped purple onion to sauté until fragrant, then add the shrimp and meat mixture, mix well and cover. Adjust the heat to the lowest and cook for 10 minutes.
Tip: You can add a little water to the meat sauce pot to keep the meat and shrimp fluffy and avoid clumping.
After 10 minutes, the meat sauce is cooked, you turn off the heat and transfer it to a bowl.
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Cook the broth
Using a pressure cooker, add 2 liters of water and all the pork leg, add 1/2 teaspoon of salt and cook in the pressure cooker for 1 hour.
Tip: If you don’t have a pressure cooker, use a regular pot to simmer the pork leg for at least 2 hours over medium heat until the pork is tender.After 1 hour, the pork is tender, add the remaining chopped shallots and the halved green onion, then season with 3 tablespoons of salt, 2 tablespoons of seasoning, 3 tablespoons of sugar, and 1 teaspoon of monosodium glutamate and cook for another 10 minutes.
Next, add the remaining shrimp and cook for another 5 minutes. Adjust the seasoning to your family’s taste and then turn off the heat.
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Completion
After the broth has boiled again, take a portion of dry noodles into a bowl, then quickly dip them in the broth to soften the noodles, and pour the broth over them. Add shrimp, meat, and pork sausage, then sprinkle some chopped green onions and ground pepper on top to make the Nam Vang noodle bowl more appealing and delicious.
To make the noodle dish richer in flavor, you can serve it with a bowl of super spicy chili sauce and fresh herbs.
If you want an authentic Nam Vang noodle bowl, just add some boiled pig’s intestines and liver along with a bit of fried garlic oil on top of the bowl; it’s really simple to have a proper noodle dish.
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Final Product
The Nam Vang noodle dish is completed with an incredibly fragrant and rich flavor. The clear broth combined with the orange color of the shrimp and the green of the green onions makes the dish vibrant and extremely appealing.
You should enjoy this noodle dish while it’s still hot to ensure you experience the delicious and enticing flavors.
You can refer to how to cook Nam Vang noodle at TasteVN
See more:
With just a few simple steps and a little time, you can complete the fragrant Nam Vang noodle for your family’s breakfast that is no different from outside. TasteVN wishes you success.
*Refer to the recipe and images shared from Facebook: TuyetNhung Tran.
