Num pachok sach chrouk ragu.
(Pork stew noodle soup)
This Khmer Krom pork stew is very popular for wedding banquet or at big occasions. It's tasty recipe and could serves with rice, with vermicelli noodles or with French bread.
- Ingredients :
- 8 Cups water
- 1 Package rice vermicelli noodles
- 2 Tablespoons vegetable oil
- 4 Cloves garlic, minced
- 1 Large yellow onion, chopped
- 1 lb Pork rib, cut chunks bite sizes
- 1 lb Lean pork meat, cut chunks bite sizes
- 1 Tablespoon soy sauce
- 1 Tablespoon fish sauce
- ½ Teaspoon salt
- Dash of black pepper
- 2 Tablespoons sweetened condensed milk
- 6 Cups water
- 1 Canned, 8 0z Hunt's tomato sauces
- 1½-2 lbs taro root, peeled, cut chunks
- Procedures :
Cook 8 cups water in a large pot till water bubbling, add noodle and cook till noodle tender, pour noodle in a colander, rinsed under cold water, drained and set a side.
Heat up a large soup pot with high temperature.
When soup pot hot, add oil, garlic, onion, pork ribs and meat, stirs till meat brown.
Seasoning meat with soy sauce, fish sauce, salt, black pepper and condensed milk, stirs well.
Add 6 cups water and tomato sauce in soup pot and simmering till meat tender.
Increase cooking temperature till medium high, add tarot, cook till tarot root tender.
Serves hot with rice, with french bread, or with rice noodle.
Serve with noodle:
Put some beansprout, chopped mint leaves in a bowl, top with some cooked rice noodle and add some pork stew on top. Serve immediately.
Copyright by Mylinh Nakry.