bean sprouts (ถั่วงอก)with the head and tail discarded
grlic chives (ใบกุยช้าย)sliced into 1-inch pieces (2 1/2 cm).
Instructions
Prepare the main ingredients:
Pork meat: Slice the pork meat into small, elongated pieces.
Firm pork fat: Cut the firm pork fat into small, elongated pieces.
Shrimp: Peel the shrimp, devein it, and slice into small bite-size pieces. Squeeze and collect the tomalley.
Chicken meat: Slice the meat into small pieces.
Chicken breast meat: Cook in boiling water; allow to cool, and pull into thin threads while still lukewarm.
Sea crab meat: Collect the meat from steamed sea crab.
Yellow tofu: Slice the firm yellow tofu into small cubes and fry until crispy.
Prepare the toppings:
Pickled garlic: Peel and thinly slice the pickled garlic lengthwise.
Bitter orange fruit: Slice the bitter orange fruit lengthwise into thin slices and then dice into small pieces.
Fresh red long chilies: Deseed and slice into hair-thin juliennes, then soak in water.
Coriander leaves: Pick the coriander leaves and soak in cold water.
Bean sprouts: Discard the head and tail of the bean sprouts.
Garlic chives: Slice the garlic chives into 1-inch pieces (2 1/2 cm).
Fry the rice vermicelli:
For fresh noodles, blanch in hot water, then soak in cold water to cool. Dry in the air before frying in pork lard until crispy and light yellow in color.
For dried noodles, separate the strands and fry in small batches, directly in the oil, until they are crisp and light yellow in color. Once they have cooled, store in an airtight container.
Prepare the seasoning sauce:
In a bowl, mix together all the ingredients for the seasoning sauce until the sugar has dissolved. The flavor profile should be sweet, sour and salty. Set aside.
Cook the broth:
In a brass wok, heat the pork lard. Once hot, add the minced garlic and fry until fragrant. Add the sliced shallots and continue frying until they are transparent.
Add the beaten chicken eggs to the wok and cook until set.
Add the shrimp tomalley.
Pour in the seasoning sauce and cook until fragrant.
Add a tablespoon of pork lard and add the sliced pork meat, firm pork fat, shrimp, chicken meat and threads, and crispy tofu. Fry until the meats are cooked.
Adjust the seasoning to taste. Set aside.
To serve:
In a separate pot, over medium heat, bring the chicken broth to a boil. Add all the fried ingredients and bring to a boil again.
Scoop the fried and seasoned meat mix into the pot and dilute it in the chicken stock. Bring to a boil.
Arrange the sliced garlic chives in a serving bowl and add some fresh bean sprouts.
To serve, place the bean sprouts and garlic chives in a serving bowl. Add the fried rice vermicelli and pour over the broth.
Add fried rice vermicelli.
Pour the cooked soup over the noodles.
Top with all the toppings – the reserved chicken threads and crab meat along with thin slices of pickled garlic, small diced pieces of unpeeled bitter orange fruit, thin julienned fresh red long chilies, hand-picked coriander leaves, slices of garlic chives, and bean sprouts (with the head and tail discarded).
For the dry version:
In a brass wok, prepare the broth as you would the watery version; do not use stock and fry the mixture until the liquid in it has evaporated and the contents of the pan are dry.
Add the noodles and continue to fry together until well mixed.
Add the bean sprouts and garlic chives. Arrange on a plate and add the toppings.