Incredible Beef Resepi - Bacchus Rum Punch with Ontario Bosc Pears and Ginger Beer

Warm up with this version of Dom Yum, filled with slices of delicious BBQ pork, Vietnamese pork roll and generous chunks of bits of minced pork, balanced out by the perfectly chewy rice sheets used in lieu of noodles.
Directions for: Dom Yum Soup

Ingredients

Pork Stock

2 lbs pork bones

1 gallon water

2 Tbsp ginger

Hot and Sour Pork Noodle Soup & Garnish (Dom Yum Soup)

6 pkg vermicelli noodles, or fresh rice noodles

12 cups pork stock, from reserved pork stock above

1 cup ground pork

cup fish sauce

cup chili vinegar

cup sweet vinegar

cup chili oil

lb(s) pre-cooked BBQ pork, sliced thin

1 Vietnamese pork roll (banana wrapped), quartered and sliced thin

1 Vietnamese pork roll (fried), quartered and sliced thin

2 Tbsp garlic oil

4 cups bean sprouts

cup Asian celery with stem and leaves, sliced

cup Pak chi farang, sliced

cup green onion, sliced

cup fresh coriander, chopped

6 Tbsp fried shallots

6 Tbsp roasted peanuts, crushed

2 Tbsp black pepper

6 lime wedges

Directions

Pork Stock

1. To make pork stock, cover the pork bones with water. Bring to boil and strain and wash the bones of coagulation. Cover the bones again with 1 gallon (4L) of water, bring to a boil and reduce to medium low heat and simmer for 2 hours with the ginger.

2. Strain the pork stock (it should yield 12 cups of finished product).

Hot and Sour Pork Noodle Soup & Garnish (Dom Yum Soup)

1. Start with prepping the noodles and soaking the vermicelli in enough water to cover for 1 hour.

2. To make the soup, use the reserved strained pork stock.

3. In a sauce pot, cook the ground pork with the stock and using a spoon, separate the ground pork as it cooks. Cook until pork is fully cooked.

4. Season the stock and ground pork with fish sauce, chili vinegar, sweet vinegar and chili oil. Should taste sharp, hot and sour.

5. Boil the vermicelli in water for 1 min and split evenly between 6 bowls.

6. Top with the soup and pre-cook minced pork with thinly sliced pre-cooked BBQ Pork, Vietnamese pork rolls and evenly split the balance of garnishes, including beansprouts, celery, Pak chi farang, green onion, coriander, pre-cooked shallots, and roasted peanuts amongst 6 serving bowls. Add a lime wedge to each bowl.

Source and Credits

Courtesy of Angus An, Fat Mao Noodles

See more: Asian, Pork, Soup