NOODLE - Chu Yoke Fun @ Pork Noodles 猪肉粉

By Aemelia

Ingredients

• Broth Base:
• 150 gm pork slices*
• 300 gm minced pork*
• 24 pcs pork balls (as much as you like)
• 500 gm yellow noodles
• 200 gm dry rice vermicelli
• 500 gm Indian Mustard greens (Sawi, Choy sum)
• Garlic oil (refer below)
• Crispy shallots (refer below)
• Crispy Pork Fat (optional)
• Anvhovy broth base (refer below)
• 1 cup dried anchovies
• 3 L water
• 1 tsp sugar
• Generous dash of pepper
• Salt to taste (amount is dependent on the anchovies)
• For dipping :
• soy sauce + bird’s eye chilli

Details

Adapted from wendyinkk.blogspot.com

Preparation

Step 1

Preparation:
1. Prepare garlic oil, crispy shallots and broth base.
2. Marinate pork slices with ½ tsp salt, ½ tsp sugar, good dash of pepper, 1 tsp cornstarch and 1 tsp sesame oil. Set aside. (divide into 6 portions if you like)
3. Marinate pork mince with ¾ tsp salt, 1 tsp sugar, good dash of pepper, 1 Tbsp cornstarch and ½ Tbsp sesame oil. Set aside. (divide into 6 portions if you prefer)
4. Soak rice vermicelli in tap water until softened(5-10 mins will do). Drain and set aside.
5. Rinse yellow noodles with boiling water. Drain and set aside. (if noodles isn’t too oily, it’s ok to skip this step)
6. Clean mustard greens and cut into 2 inch sections. Separating the stem and leaves.

Cooking:
(Do not be lazy. Prepare this individually)
1. Put 2 cups of broth (500ml, my ladle is 125ml so I just use 4 ladles) into a saucepan on high heat. While waiting for it to boil, put in 4 pork balls and some mustard stems.
2. When it has boiled, with a teaspoon, scrape minced meat by the teaspoonful (5-6 tsp) into the boiling broth (no need to be perfect). Put in pork slices. Bring to a boil again.
3. Put in single portion noodles+vermicelli and mustard leaves. Bring back to a boil and pour everything into serving bowl. Top with 1 tsp garlic oil and some crispy shallots (and crispy pork fat). Serve immediately.

Garlic oil and crispy shallots:
Heat wok and put in oil. Fry shallots on medium low heat until golden and crunchy. Push it to the side to drain off excess oil. Dish up. With the oil (add more if needed), sauté garlic on medium low heat until golden. Dish up together with oil. Do not wash the wok. Use it to sauté the dried anchovies.

Broth Base:
Rinse dried anchovies and sauté in the oily wok (see above) until fragrant (not golden). Put into a pot and put in water. Bring to a boil and lower to a simmer for 15 minutes or until soup turns whitish. Add more water if it has reduced too much.
Put in sugar, pepper and salt to taste. No need to oversalt. Strain broth, discard the anchovies.