Thai
Thai - Noodles
Lotus Root Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 150g dried rice vermicelli
- • 250g pork shoulder, sliced
- • 200g lotus root, peeled and thinly sliced
- • 4 cups pork stock
- • 2 tbsp fish sauce
- • 1 tbsp soy sauce
- • 1 tsp ground white pepper
- • 2 cloves garlic, minced
- • 2 spring onions, chopped
Preparation Steps
1
Phase 1
Soak the rice vermicelli in warm water for 10 minutes and drain.
2
Phase 2
Simmer the pork stock with the garlic, soy sauce, and white pepper for 10 minutes.
3
Phase 3
Add the pork and lotus root and simmer for 15 minutes until the lotus root is tender.
4
Phase 4
Stir in the fish sauce and taste for seasoning.
5
Phase 5
Divide the vermicelli between bowls, ladle the broth and meat over them, and scatter with spring onions.