Whenever you get tired of rice and want a new flavor, dry noodle soup is truly an ideal choice, right? But don’t worry, because that delicious mixed dish actually has a very easy recipe to make right in your kitchen! Now let’s get cooking with TasteVN to showcase 3 ways to make dry noodle soup!
1. Seafood dry noodle soup
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Preparation
30 minutes
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Cooking
50 minutes
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Difficulty
Easy
Ingredients for Seafood Dry Noodle Soup For 4 people
Dry noodle soup 300 gr Bone marrow 400 gr Pork shoulder 200 gr Fresh shrimp 200 gr Fresh squid 200 gr Pork liver 100 gr Dried shrimp 10 gr (6 – 8 pieces) Dried squid 10 gr (1 small piece) White radish 80 gr (1 small piece) Chrysanthemum greens 200 gr Carrot 80 gr (1 small piece) Quail eggs 10 eggs Minced garlic 1 tablespoon Fresh milk 100 ml Soy sauce 45 ml (3 tablespoons) Oyster sauce 15 ml (1 tablespoon) Cooking oil 45 ml (3 tablespoons) Common spices a little (Seasoning/ salt/ sugar/ monosodium glutamate/ ground pepper)
How to choose fresh ingredients
How to choose fresh pork bones
- Fresh pork bones will have red meat, with no discoloration or unusual colors, and no dark spots or unusual tiny dots on the surface.
- At the same time, when you press on the meat, it should feel firm and have good elasticity; the meat should not be slimy or overly soft.
- Additionally, if you smell an unusual fishy odor coming from the pork bones, you should not buy them as this is a sign that the bones have been around for too long and are no longer safe to eat.
How to choose fresh shrimp
- To choose fresh shrimp, you should look for shrimp with a translucent shell; in contrast, dead shrimp will have a dark or unevenly colored shell.
- You should buy shrimp that feel strong and lively when you hold them, can jump far, have flexible shell joints, and the head and body are tightly attached, not separated.
- Furthermore, you should also observe the shrimp’s tail to determine if it is still fresh; if the tail is spread out, it means the shrimp has been injected with water to look plumper.
- You should avoid buying shrimp that are round and bent, with the head and body separated, and have a soft, mushy shell as this indicates they have been around for too long.
How to choose fresh and delicious squid
- Fresh squid has bright, clear eyes, and you can see the pupil distinctly, without being cloudy or gradually turning yellow and bulging out.
- Additionally, you should buy squid with a body that is opaque white like milk, feels firm to the touch, and has good elasticity like rubber. If you press lightly and it leaves a dent but immediately returns to its original state, that is fresh squid.
- When touching the body, it should feel firm and have good elasticity like rubber. At the same time, pressing lightly creates a dent but immediately returns to its original state.
- Avoid buying squid when you see the tentacles detached, not firmly attached to the body, and feeling soft and mushy, as that indicates the squid is no longer fresh due to being stored too long.
How to choose fresh and delicious pork liver
- Freshly slaughtered pork liver will have a bright red color; if you observe it to be too dark or gradually changing to any abnormal color, you should definitely not buy it.
- Moreover, fresh and delicious pork liver has a smooth, fine, and flat surface, without any nodules on the surface.
- When pressing with your hand, the pork liver should feel smooth and not too dry or excessively watery, as that indicates it has been damaged and consuming it will not be good for health.
- Additionally, if you smell a strong, unusual fishy odor, you should not buy it because that indicates the pork liver has been stored too long.
How to choose fresh and delicious carrots
- You should choose carrots that have a bright, deep orange color, with a smooth skin that is not too rough or showing any unusual tiny spots on the surface, and the green tops should still be fresh and firmly attached to the body, not separated.
- Fresh and delicious carrots are those that are of moderate size, not too large or too small, with a slender appearance, and when held, they feel distinctly firm, not too light.
- Moreover, older carrots, which have a lot of fibers and not many nutrients left, are usually very large.
- You should limit buying carrots that have damaged or rotten tops, with slimy bodies, dark spots, and feel soft when pressed, as these are carrots that have been stored for too long and are not advisable to eat.
How to prepare Dry Seafood Noodles
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Prepare the bone and simmer the bones
First, wash the bone under running water until clean, then let it drain. At the same time, put a pot on the stove with 500ml of water and bring to a boil over high heat.
Once the water is boiling, add the drained bones and blanch for 3 – 5 minutes. When the meat starts to firm up and the dirty foam rises to the surface, turn off the heat, remove the bones, and rinse them several times with clean water, then let them drain.
Next, take another pot, place it on the stove with 1 liter of water and the blanched bones, and simmer over low heat for about 60 minutes.
How to remove the smell of pig bones
- Method 1: You can blanch the bones in boiling water for about 3 – 5 minutes, then rinse again several times with clean water.
- Method 2: Use a mixture of salt and white wine to rub over the meat surface for 5 minutes, then rinse thoroughly 1 – 2 times with clean water.
- Method 3: Soak the bones in rice washing water for 15 minutes and then rinse until clean.
See details: How to remove the smell of pig bones
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Prepare other ingredients
For the shrimp, peel the shell using your hands, remove the head and the vein on the back, rinse briefly with water until clean, and let it drain.
For the squid, rub a little salt over the surface of the meat for 3 – 5 minutes, then rinse several times with clean water, and let it drain. After that, take a knife to lightly score diagonal lines on the surface of the squid, then cut it into bite-sized pieces.
Next, take a plate and proceed to marinate the shrimp and squid with 1 teaspoon of seasoning and 1/2 teaspoon of ground pepper, mix well with chopsticks, then let the shrimp and squid absorb the seasoning for 15 minutes.
For the pork liver, soak it in 100ml of fresh milk for about 15 minutes, then rinse several times with water until clean, and let it drain.
As for the pork shoulder, rub a little salt over the surface of the meat for 3 minutes, then rinse it 1 – 2 times with clean water, and let it drain.
Then, use a knife to finely chop the pork shoulder and marinate it with 1 teaspoon of seasoning and 1 teaspoon of ground pepper, mix well, and let it absorb the seasoning for 15 minutes.
At the same time, place a pot on the stove with 300ml of water over high heat. When the water boils, add 10 quail eggs and boil for 8 – 10 minutes. When the eggs float to the surface of the water, they are cooked; remove them, let them cool, and then peel the shells.
For the white radish and carrot, use a peeler to peel the skin, wash them thoroughly, let them drain, and then cut them into small pieces. For the chrysanthemum greens, remove the tops, wash them clean, let them drain, and cut them into pieces.
Finally, put a new pot on the stove with 300ml of water over high heat. When the water boils, add 300g of dry rice noodle and blanch for 3 minutes. When the noodles are soft, remove them and let them drain again.
Quick way to remove the shrimp’s back vein
- Method 1: First, you flip the shrimp over, gently bend the head part upwards, then use your hand to squeeze gently to push the dirty part of the shrimp out. Next, just hold onto that dirty part to pull the thread out.
- Method 2: Another way is to flip the shrimp over, then peel both sides of the shrimp’s head, while firmly holding the joint between the body and head, gently pull it out and the shrimp thread will also come out.
Effective ways to remove the fishy smell from squid
- Method 1: You can blanch the squid in boiling tea water for 5 – 7 minutes, then rinse with clean water.
- Method 2: Additionally, more commonly, you can marinate the squid with sesame oil or a little white wine to enhance the flavor of the dish and remove the fishy smell of the squid.
See details: Effective ways to remove the fishy smell from squid
How to properly clean pork liver
- Method 1: The easiest way is to clean the liver and soak it in diluted saltwater for 1 – 2 hours.
- Method 2: You can soak the pork liver in white vinegar for 30 minutes, then rinse it clean.
- Method 3: Using fresh milk to soak the pork liver for about 30 minutes is also a very effective method.
See details: How to properly clean pork liver
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Grilling dried squid
After preparing the ingredients, you place a pan on the stove with 10g of dried shrimp and 10g of dried squid, then proceed to grill over low heat for about 5 minutes.
When you see the dried shrimp and squid emitting a fragrant aroma, and the meat has shrunk, you turn off the heat and transfer it to a plate. Finally, you use scissors to cut the dried squid into 4 pieces.
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Simmer the broth
With the pot of bone broth from earlier, add all of the dried shrimp, dried squid, carrot, and white radish, cover the pot, and continue to simmer on low heat for another 60 minutes.
After that, turn off the heat, use a strainer to filter out and keep only the broth, while also mashing the white radish and carrot through the strainer into the pot of filtered broth.
Next, continue to place the broth pot back on the stove and cook on medium heat for about 7 minutes. Once the broth comes to a boil again, season with 1 teaspoon of seasoning powder, 1 teaspoon of salt, and 1/2 teaspoon of monosodium glutamate.
Finally, use a ladle to stir well and adjust the seasoning to taste, and it’s done!
Tip: To make the broth clearer, remember to frequently skim off the foam during cooking!
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Boil the pig’s liver and mustard greens
Next, place another pot on the stove with 700ml of water, the drained pig’s liver, and 1 teaspoon of seasoning powder to boil on medium heat for about 10 – 15 minutes.
Once the pig’s liver is cooked, turn off the heat, remove the liver to cool for 5 minutes, then slice it into thin pieces for serving.
After that, place a new pot on the stove with 500ml of water on high heat. When the water boils, add all of the prepared mustard greens, and boil for about 2 – 3 minutes until the greens are cooked, then turn off the heat, place the mustard greens in a bowl of cold water for 2 minutes, then remove and drain.
Tip: To prevent the pig’s liver from becoming dry and dark, you can leave the liver in the boiling water until it’s time to serve!
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Stir-fried shrimp, squid, minced meat, and make garlic oil
You heat another pan on the stove with 1 tablespoon of cooking oil over medium heat. When the oil is hot, add the minced pork shoulder and stir-fry evenly for about 5 to 7 minutes until the meat is cooked, then turn off the heat and transfer it to a plate.
In the same pan, add another tablespoon of cooking oil and heat over medium heat. When the oil is bubbling, add all the marinated shrimp and squid, stir-fry for 3 to 5 minutes until all the ingredients are cooked, then turn off the heat and transfer to a plate.
Next, take another pot and place it on the stove with 1 tablespoon of cooking oil and 1 tablespoon of minced garlic, and sauté over medium heat until fragrant.
Then, add 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of sugar, 1/2 teaspoon of seasoning powder, and 100ml of water, while reducing to low heat and cooking for about 3 to 5 minutes.
When the sugar has dissolved and the sauce starts to thicken, taste and adjust the seasoning as needed, then turn off the heat.
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Final Product
Finally, you take a bowl and gradually add the noodle soup, shrimp, squid, pork shoulder, pig liver, quail eggs, chrysanthemum greens, and a bit of garlic oil on top to enjoy with the broth!
It’s really simple, isn’t it? The noodles are soft and chewy, combined with the rich garlic oil, it’s absolutely amazing! Moreover, the accompanying ingredients are fresh and firm, definitely on par with any restaurant!
To make the dry seafood noodle dish even more delicious, you can prepare bean sprouts and chives to reduce the greasiness!
2. Dry Char Siu Noodles
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Dry Noodles with Char Siu For 4 people
Char siu 200 gr Pork 150 gr Dried shrimp 10 gr Onion 1 bulb Tomato 2 pieces Celery 5 stalks Green onion 5 stalks Cilantro 5 stalks Bean sprouts 100 gr Chives 50 gr Garlic 5 cloves Cornstarch 2.5 tablespoons Soy sauce 1/2 tablespoon Tomato sauce 1 tablespoon Oyster sauce 2 tablespoons Sesame oil 2 tablespoons Cooking oil 2 tablespoons Common seasoning a little (salt/ sugar/ monosodium glutamate/ seasoning powder)
How to Choose Fresh Ingredients
How to choose fresh pork
- Fresh pork should have a bright red color, without being too dark, dull, or exhibiting any unusual colors.
- When gently pressing on the meat, it should feel firm with good elasticity like rubber, especially the meat should not be slimy or overly soft.
- Avoid buying pork that is darkened or has unusual small spots on the surface, and if it emits an unusual fishy smell, as it may have been treated with chemicals for longer preservation.
How to choose fresh and delicious tomatoes
- Fresh tomatoes are those that have a bright red color, round shape, looking plump and juicy, while the outer skin is thin and shiny.
- To choose good tomatoes, you should also observe the stem, as freshly harvested tomatoes will have fresh green stems that are still firmly attached to the body, not separated.
- You should avoid buying tomatoes that are too damaged, uneven in color, and feel soft to the touch, as these are spoiled tomatoes and not edible anymore.
Where to buy char siu meat
- You can easily find char siu at markets, supermarkets, or shops that specialize in selling char siu. However, you should choose a place with a clear brand to avoid buying the wrong product!
- Additionally, if you have time, you can make char siu at home with the simple recipe below from TasteVN, which not only ensures health but also enhances the flavor of dry noodle dishes.
Tools needed
Meat grinder, pot, knife, cutting board, bowl,…
How to prepare Dry Noodle with Barbecue Pork
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Prepare the ingredients
First, take the pork you bought and rub a little salt on the surface of the meat for 3 – 5 minutes, then rinse it a few times with clean water, drain, and cut into small pieces.
Next, wash the tomatoes directly under running water until clean, drain, and then cut into small cubes. For the onion, peel it and cut it into wedges.
For the bean sprouts and chives, remove the damaged parts and rinse them a few times with water until clean, drain, and then cut the chives into pieces.
As for the spring onions, cilantro, and celery, remove the roots, wash them clean, drain, and cut into pieces. For the garlic, peel and mince it. Finally, slice the barbecue pork thinly.
Effective ways to eliminate the odor of pork
- Method 1: You can blanch the pork briefly with boiling water along with a few stalks of straw for about 3 – 5 minutes, then rinse it a few times with clean water.
- Method 2: Additionally, you can blanch the pork with shallots or ginger and lemongrass for a few minutes.
- Method 3: Using rice washing water is also an effective way to eliminate the odor of pork. You just need to soak the pork in rice washing water for 15 minutes!
See details: Effective ways to eliminate the odor of pork
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Grind the pork
After preparing the ingredients, take a meat grinder and add 150g of pork, 1 chopped onion, and 10g of dried shrimp, then grind at medium speed for about 3 – 5 minutes, until the meat is finely ground, then turn off the machine and transfer it to a bowl.
Tip: To prolong the lifespan of the meat grinder, you can soak the dried shrimp in clean water for 3 – 5 minutes to soften them before grinding!-1.jpg "3 Simple Ways to Make Delicious and Flavorful Dry Noodles at Home Like at a Restaurant 25")
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Cooking dry noodle sauce
After grinding the meat, you place a pot on the stove with 2 tablespoons of cooking oil and 5 minced garlic cloves to sauté until fragrant over medium heat.
Next, you add 2 chopped tomatoes, using chopsticks to stir-fry for 3 minutes. Then, you add the ground pork and stir for about 3 minutes.
Continue by adding 500ml of water, 2 teaspoons of seasoning, 1/5 teaspoon of monosodium glutamate, 2 tablespoons of sugar, 2 tablespoons of sesame oil, 1/2 tablespoon of soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of ketchup, stirring well with a spoon and cooking for 5 – 7 minutes.
When the sauce starts to boil again, you season it to taste. At the same time, take a bowl to dilute 2.5 tablespoons of cornstarch with 50ml of water and slowly add it to the pot of sauce. When the sauce becomes thick and smooth, you can turn off the heat.
Tip: To make the sauce more flavorful, you can add a little cleaned coriander root and cook it together for about 5 minutes!.jpg "3 Simple Ways to Make Delicious and Flavorful Dry Noodles at Home Like at a Restaurant 29")
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Blanch the ingredients
You place a pot on the stove with 500ml of water over high heat. When the water boils, add the bean sprouts, chives, and celery to blanch for about 1 – 2 minutes, then remove and drain.
In the same pot, continue to add the rice noodles and blanch for 3 minutes. When the noodles are soft, remove and drain.
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Completion
Finally, take a bowl and add the blanched bean sprouts, chives, celery, and rice noodles in order, pour a little sauce and the barbecued pork on top, then sprinkle with a bit of green onion and cilantro to finish!
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Finished Product
Dry noodle with char siu is a perfect combination of each soft, chewy noodle intertwined with a rich meat sauce, truly delicious “bá cháy”!
Moreover, the bowl of dry noodles also has sweet char siu along with bean sprouts, chives, and celery that wonderfully reduces greasiness!
3. Dry Noodle with Pork Ribs
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Dry Noodle with Pork Ribs For 4 people
Pork ribs 500 gr Noodles 500 gr White radish 1 piece Carrot 1 piece Accompanying vegetables A little (bean sprouts/ herbs/ lettuce) Minced garlic 1 cup (small cup) Fried onion 1 tablespoon Ketchup 2 tablespoons Fish sauce 1 tablespoon Soy sauce 2 tablespoons Oyster sauce 3 tablespoons Cooking oil 1 tablespoon Filtered water 2 liters Common seasonings A little (ground pepper/ sugar/ seasoning powder)
How to choose clean, fresh ribs
- Clean, fresh ribs will have a light pink color; when you press your finger on it, you will feel a good elasticity.
- You should choose ribs with small and flat bones instead of large, round ribs because they will have more meat and less bone.
- Avoid buying if you see ribs with a pale color, strange spots, or a rancid smell. Especially, do not buy small pieces of ribs as they may come from young pigs, which will not taste good and may not be safe.
- To ensure clean, fresh ribs, you should buy from reputable addresses. You can buy at traditional markets in the early morning or at supermarkets.
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How to make dry Hu Tieu with ribs
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Prepare the ribs and simmer the bones
After buying the ribs, you blanch them in boiling water for about 5 minutes and then wash them clean. Next, use a knife to chop the ribs into bite-sized pieces.
Then, you place a pot on the gas stove, and add the ribs, 2 liters of filtered water, the prepared white radish, and carrot into the pot to simmer on high heat for 20 minutes to make the broth sweet.
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Make the sauce
First, add into a bowl 2 tablespoons of sugar, 2 tablespoons of ketchup, 3 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1 teaspoon of seasoning powder, 1 teaspoon of ground pepper, 1 tablespoon of fish sauce, and then mix well.
Next, place a non-stick pan on the stove, add 1 tablespoon of cooking oil into the pan. When the oil is hot, add 1 small bowl of minced garlic to fry.
After the garlic is golden and fragrant, add the sauce mixture into the pan and stir well with a chopsticks. Next, continue to add 1 bowl of broth from the ribs into the sauce, then bring to a boil. You can add a little sugar according to your family’s taste.
When you see the sauce thickening, add 1 tablespoon of fried shallots and then turn off the heat.
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Make dry noodle with tender ribs
After 20 minutes of simmering, the tender ribs are soft, you season with seasoning, salt, and sugar according to your family’s taste and then turn off the heat.
Next, blanch the noodles and bean sprouts until soft and then place them in a bowl. Then, add the ribs on top of the noodles; if you like poached eggs, you can add them as well.
Finally, add some green onions on top and pour the sauce in, and you can enjoy it right away.
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Final product
Dry noodle with tender ribs accompanied by rich sauce creates the signature of the dish. The sauce blends with the noodles, vegetables, along with the broth that has sweetness from the ribs. All of these combinations create an attractive dry noodle dish.
How to choose and where to buy delicious quality rice noodles
- For today’s dry rice noodle dish, depending on your preference, you can use either fresh or dry rice noodles!
- Delicious, quality rice noodles are those that have an opaque white color, feel soft and smooth when gently pressed with your fingers, not too mushy, not falling apart, and especially do not have any unusual sour smell.
- In addition, fresh rice noodles can be easily found at local markets or rice noodle shops. For dry rice noodles, you can visit stores, supermarkets, or more conveniently, go to e-commerce sites like bachhoaxanh.com to place an order.
See more:
Above are 3 ways to make dry rice noodles that are extremely simple, but the deliciousness is simply extraordinary! Quickly try your hand at it to surprise your family!
