Pin Noodles Soup with Pork

Pin Noodles Soup with Pork

by Flavourfully Good

Bor Bor Lot, Pin Rice Noodles, or Short Rice Noodles in a simple and flavourful chicken bones soup; serve with tender pig’s feet, cooked pork blood jelly, and pork meatballs; top with fried garlic, beansprouts, lime, and fresh herbs.

Short Rice Noodle with Pork - Flavourfully Good
Flavourfully Good

Rice Noodles Soup with Pork

Bor Bor Lot, Pin Rice Noodles, or Short Rice Noodles in a simple and flavourful chicken bones soup; serve with tender pig's feet, cooked pork blood jelly, and pork meatballs; top with fried garlic, beansprouts, lime, and fresh herbs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 5 people
Course: Main Course
Cuisine: Asian, Cambodian
Ingredients Method

Ingredients
  

Broth:
  • 1-2 chicken bones
  • 250 g daikon
  • 250 g carrot
  • 1 large onion
  • 6 cloves garlic
  • 1-2 dried squid
  • 1 tbsp salt
  • 2 tbsp sugar
  • 2 tbsp fish sauce
  • 1 tbsp chicken flavor soup base mix
Meats:
  • 2.2 lbs pig's feet
  • 1 box cooked pork blood jelly (we get it from our local Asian grocery store)
  • 1 package pork meatballs
Carb:
  • 1 large package short rice noodles (homemade)
Topping:
  • 1 package beansprouts
  • 2 stalks scallion
  • 5 sawtooth coriander
  • 10 coriander
  • 1-2 limes

Method
 

Broth:
  1. Cut daikon into equal sizes about 1 1/2 inches long. Cut the carrot into 1/2-inch oval slices with a sharp diagonal cut. Cut the scallions into 1/4-inches long. Thinly slice the sawtooth coriander (cut as thin as possible). Cut to separate the stem and the leaves of coriander (steam is for the broth) and cut the leaves into 1 inch long.
  2. Cut onion in half, and place a pan over medium heat to toast the cut onion, together with garlic cloves, and dried squid (rinse well with water) until they all released the nice fragrant for the broth.
  3. In a large pot, bring 4 liters of water to a boil, and add the chicken bones, and coriander stems, simmer for 1 hour. Skim off the foam.
  4. After 1 hour of simmering, remove the chicken bones. Add salt, sugar, fish sauce, chicken flavor soup base mix, dried shrimps, and roasted dried squid, garlic, and onion, daikon, carrot. Skim off the foam and bring it to a boil.
  5. Once it's boiling, add pork meatballs and cook for 5 minutes then remove the roasted onion, and dried squid. The broth is ready!
Meats:
  1. In a large pot, bring a large amount of water to a boil, add pig's feet, and cook until tender over medium-high heat. Transfer into a bowl for serving.
  2. Use another pot, add the right amount of water and bring to a boil, add cooked pork blood jelly, and cook for about 15-20 minutes. Then cut into bite-sized pieces. Place into a bowl for serving.
Carb and Vegetables:
  1. For each serving, use 1/2 cup of short rice noodles and cook in hot boiling water for just a few seconds to soften the noodles. Transfer into a serving bowl soup.
  2. Cook a handful of beansprout in hot boiling water for a few seconds and place them over the noodles.
  3. For serving, place the cooked pig's feet and cooked pork blood jelly. Cover the bowl with broth and pork meatballs.
  4. Top with fried garlic, scallion, sawtooth coriander, coriander, and lime. Serve with sweet and sour soybean paste dipping sauce.
  5. Enjoy!

Video

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