Lao Khao Soi

Ingredients

• 7 oz fresh wide rice noodles ((khao soi), cooked)
• 5 cups water
• 2 stems lemongrass (, chopped)
• 2 slices ginger ((1/2” / 1 cm thick each))
• 1 large carrot (, cut into rings)
• 1 shallot (, cut into 4)
• 1 clove
• 1 star anise
• 1 small bunch cilantro
• 2 tablespoons fish sauce
• Salt
• 2 lbs tomatoes (, peeled, seeded and diced)
• 1 lb pork knuckle (, chopped)
• 12 oz mak tua nao ((fermented soybean paste with chili and garlic))
• 1 small onion (, chopped)
• 4 garlic cloves (, chopped)
• 3 shallots (, chopped)
• 1 tablespoon ginger paste
• 2 tablespoons sesame oil
• 9 oz pork rind (, cut into small pieces)
• Vegetable oil (, for frying)
• Fried garlic slices
• Fried shallot slices
• Sliced ​​spring onion
• Fresh cilantro (, chopped)
• Thai basil
• Beansprouts
• Cooked snake beans ((AKA yardlong beans))
• Lime
• fresh Thai mint
• Fish sauce
• Soya sauce
• Thai chili
• Chilli sauce

Instructions

1. 1

   --- Broth ---

2. 2

   Place all the broth ingredients into a saucepan. Keep the cilantro stems in the broth.

3. 3

   Bring to a boil over high heat then lower the heat.

4. 4

   Simmer for 1 hour over low heat.

5. 5

   Strain the broth, and discard the solids.

6. 6

   --- Pork ---

7. 7

   Purée the tomatoes in a blender, and set aside.

8. 8

   In a large pan over medium-high heat, gently heat the oil then add the onion, shallots and ginger paste.

9. 9

   Sauté, stirring frequently, until softened and golden.

10. 10

    Add the pork and garlic.

11. 11

    Sauté, stirring occasionally, until the pork releases its juices.

12. 12

    Add the fermented soybean paste, and mix well.

13. 13

    Add the mixed tomatoes.

14. 14

    Reduce the heat, and simmer over low heat for 20 minutes. Add sugar, pepper and salt to taste.

15. 15

    --- Pork rind ---

16. 16

    Heat oil in a large pan.

17. 17

    When the oil is hot, fry the pork rind on both sides until all the pieces are lightly browned.

18. 18

    --- To serve ---

19. 19

    Untangle the fresh rice noodles and divide them among 4 bowls.

20. 20

    Pour over the boiling broth.

21. 21

    Add a few spoonfuls of the pork mixture on top then garnish with the fried pork rind, a few slices of garlic and fried shallot, chopped spring onion, fresh cilantro, Thai basil, beansprouts, snake beans, and lime.

22. 22

    Season with fresh mint, fish sauce, soy sauce, Thai chili and / or hot sauce.