Thai Boat Noodles

Ingredients

Instructions

1. 1

   Blanch pork neck in boiling water for 3 minutes, then rinse thoroughly under cold water

2. 2

   Heat oil in a pot and fry dried chilies until fragrant for 30 seconds

3. 3

   Add fermented bean paste, tamarind paste, garlic, ginger, galangal, and lemongrass, stir-fry for 1 minute

4. 4

   Pour in chicken stock and add blanched pork and pork bone, bring to boil

5. 5

   Reduce heat and simmer for 30 minutes until pork is tender

6. 6

   Add fish sauce, palm sugar, and stir until dissolved

7. 7

   Blanch fresh rice noodles in separate boiling water for 2 minutes, drain well

8. 8

   Blanch Chinese broccoli for 1 minute in boiling water, drain

9. 9

   Divide noodles between two bowls, top with pork, Chinese broccoli, and bean sprouts

10. 10

    Ladle hot broth over noodles, garnish with Thai basil, cilantro, crispy fried shallots, and fresh red chilies