HU TIEU - Rice Noodle with Pork and Seafood Recipe Helen's Recipes

Ingredients (6 servings)
1.5kg (3.3 lb) pork bones
500g (1.1 lb) minced pork
500g (1.1 lb) pork lean or shoulder
200g (0.5 lb) pork liver
1 dried squid (size of your hand)
1/2 cup dried shrimp
1 onion
5-inch daikon (cut into 1-inch thick slices)
1 cube rock sugar (double size of your thumb)
5-6 liter of water (for the soup pot)
1 large garlic knob, minced
2-3 shallot, minced
1/2 cup preserved radish, minced
a dozen quail eggs
600g dried noodle (Hu Tieu Dai)
Fresh greens: garlic chives, lettuce, Asian cellery ( rau can), Chrysanthemum (rau tan o), beansprouts...
Black sauce: 3 tbsp oyster sauce + 3 tbsp soy sauce + 1 tbsp sugar + 3 tbsp water. Simmer on low for 2 minutes.

Nguyn liu
1.5kg xng heo
500g tht heo bm nhuyn
500g tht nc vai (heo)
200g gan heo
1 con mc kh loi va
1/2 chn tm kh
1 c hnh ty
5 khoanh c ci ct lt dy 3cm
1 vin ng phn (chng 3 lng tay)
5-6 lt nc
1 c ti ln
2-3 c hnh tm
1/2 cup c ci mui
chc trng ct
2 gi h tiu kh (loi 300g)
h, rau cn, x lch, tn , gi ..vv...
Tng en: 3m du ho + 3m x du + 1m ng + 3m nc. un la riu riu chng 2 pht.

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