👨‍🍳 作り方

1. 1

   Make the broth: In a stock pot over medium heat, add 2 tbsp of oil. Fry minced garlic and shallots until fragrant. Add prawn heads and shells, fry and mash with a potato masher to extract more juice. When caramelized, add 2.4 liters of water and bring to a boil.

2. 2

   Rinse the pork ribs until the water runs clear. Add the ribs to the pot. Meanwhile, toast star anise, cloves, and white peppercorns in a dry pan until fragrant. Place the toasted spices in a tea strainer or spice bag and add to the pot.

3. 3

   Skim off any foam from the broth. Add fish sauce, dark soy sauce, soy sauce, oyster sauce, and rock sugar. Simmer for at least 2 hours, or until the ribs are tender. Skim foams occasionally. Remove ribs when tender.

4. 4

   For serving: Bring the broth to a boil. Cook the peeled prawns in the boiling broth for about 45-60 seconds until just cooked. Remove prawns and set aside. Lightly blanch beansprouts and cook noodles according to package directions.

5. 5

   Assemble bowls with noodles, beansprouts, cooked pork ribs, and prawns. Ladle the hot broth over the ingredients. Garnish with chopped spring onions and crispy fried shallots. Serve with sambal chili on the side.