Mee tear quay.
( Egg noodles with roasted duck soup.)
Delicious egg noodles with roasted duck soup is one of the most popular Sino-Khmer Krom recipes from Prey Norko (Saigon) province.
My family recipe is much easier and quicker to prepare than most egg noodles with roasted duck soup recipes, and we usually makes this soup for breakfast with left over roast duck.
- Ingredients :
- Procedures :
Cook 8 cups water in a large pot till water bubbling, add noodle to boiling water, stirs and cook till noodle tender( do not over cook). Pour cooked noodle in a colander, rinses under cold water and set a side to drain.
In a large soup pot, put chicken bones with whole onion, garlic, salt,chicken bouillon, all spice powder and water together. Cook in low heat for
at least 1 hour, removes chicken bones, onion and garlic from soup broth, keep only broth.
Seasoning broth with fish sauce, sugar and black pepper, stirs and keep broth simmering on stove.
Cook 4 cups water in a large pot, add Chinese broccoili to boiling water and cook for 2 minutes or to your liking. Pour cooked vegetable in a colanderand set a side to drain.
Turn up cooking temperature to high when ready to serve. Put some egg noodles in a bowl, add few pieces roasted duck and a stalk boiled Chinese broccoli,
add some green onion, roasted onion, roasted garlic and pour hot soup broth over.
Serve hot along with hoisin sauce and Sambal Olekek chili paste.
Copyright by Mylinh Nakry.