Warm up with this version of Dom Yum soup, 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.
Courtesy of Vancouver’s Fat Mao Noodles.
Hot and Sour Pork Noodle Soup & Garnish (Dom Yum Soup)
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.
Strain the pork stock (it should yield 12 cups of finished product).
Start with prepping the noodles and soaking the vermicelli in enough water to cover for 1 hour.
To make the soup, use the reserved strained pork stock.
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.
Season the stock and ground pork with fish sauce, chili vinegar, sweet vinegar and chili oil. Should taste sharp, hot and sour.
Boil the vermicelli in water for 1 min and split evenly between 6 bowls.
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.