225g/8oz rice
vermicelli, soaked in lukewarm water for
20 minutes
20 prawns (shrimp), shelled and deveined
115g/4oz bean
sprouts
2 spring onions
(scallions), sliced
2 fresh red
chilies, seeded and
finely sliced
1 garlic clove, finely sliced
chopped basil and coriander (cilantro) leaves
1 lime, cut into quarters, and fish sauce,
to serve
For the stock:
25g/1oz
dried squid
675g/1 1/2lb
pork ribs
1 onion, peeled and quartered
2 carrots, cut into
chunks
15ml/1
tbsp fish sauce
15ml/1 tbsp soy sauce
6 black peppercorns
salt
Serves 4
Method:
Make the stock, soak the squid in water for 30
minutes, rinse and drain. Put the ribs in a large
pan with 2.5 liters/10 cups water.
Boil,
skim, and add the dried squid and remaining stock
ingredients. Cover; simmer for 1 hour; then skim,
remove the lid and continue to simmer for a further
1 1/2 hours.
Strain the stock into a deep pan and bring to the
boil. Add the pork and simmer for 25 minutes. Lift
out the pork and slice it thinly. Keep the stock
simmering over a low heat.
Drain the rice sticks and cook them in boiling water
for 5 minutes until tender. Drain and divide among
four bowls.
Cook the prawns in the stock for
1
minute, lift them out and add to the bowls with the
pork slices. Ladle over the hot stock and sprinkle
with bean sprouts, spring onions, chilies, garlic
and herbs.
Serve each bowl of soup with a wedge of
lime to squeeze over it and fish sauce to splash on
top.
Asian Soups Recipes - Pork and
Prawn Soup Recipe
