- 500 grams rice noodles
- 3 Tablespoon oil
- 2-3 gloves garlic, minced
- 1 medium onion, chopped
- 300 grams ground pork
- 3 Tablespoon fish sauce
- 4 cups water
- ½ cup flour, dissolved in 1 cup water
- 1 shrimp cube (pork cube if shrimp is not available)
- 1 tsp ground pepper
- 1½ Tbsp annatto powder (food color can be used but lesser)
- 4 hard boiled egg, cut into slices
- 1 cup shrimps, boiled or steamed
- 1 cup chicharon, crushed
- ¼ cup spring onions, chopped
- ½ cup smoked fish (tinapa) if available
- 2 lemons, cut into wedges
- Soak the rice noodles in water for 15 minutes. Meanwhile boil enough water in a pot. Once the noodles are done soaking, drain it from the cold water and then submerge in boiling water for a few minutes just until they are cooked but still firm, about 3-5 minutes. Once cooked, drain the water and set aside.
- In a saucepan over medium heat, saute garlic and onion in oil until tender. Add the ground pork and fish sauce and cook for 5-10 minutes or until all bits are cooked. Stir often to get rid of big lumps.
- Dilute the annatto powder in the 3 cups of water and add this to the pork. Let simmer for some minutes until it starts to boil. Add the flour mixture and stir until the sauce becomes thick. Season with ground pepper. Set aside.
- Add three-quarters of the sauce to the noodles and mix until all noodles are covered with sauce. Transfer into a serving dish. Pour remaining sauce on top. Arrange toppings on top with the crushed chicharon and spring onions being the last. Place the lemon wedges on the sides or in another smaller bowl for squeezing. Serve while warm.
Source: Foxy Folksy
Share It To Your Friends!
Loading...
