Nam Vang is the Vietnamese name of Phnom Penh – the capital of Cambodia. Nam Vang noodles when migrated into Saigon have been re-processed to suit the local tasting, but the way for cooking has not been changed. The noodle broth is cooked with pork bones and dried squid (toasted before cooking) to get the broth in the sweet taste, characteristic of noodles.
Minced meat, prawns and quail eggs are the three-main ingredients that must be added in this soup, and maybe some items such as boiled pig’s heart, sliced pork meat will be add in.
Ingredients: (For about 6 to 8 serves)
- 2 kg Pork bones (washed)
- 0.500 kg Pork (250 gr minced pork, 250 gr whole lean pork meat)
- 0.500 kg tiger prawns, peeled, deveined (or 3 nos per serve)
- 0.200 kg squids, clean, cut bite-sized pieces
- 2 nos dried squids, toasted
- 16 nos quail egg, boiled, peeled
- 10 cloves of shallot, peeled, crushed
- 1 no onion (cut into halves)
- 1 no garlic (Finely chopped) or 70 gr
- 4 tablespoons cooking oil
- Seasonings: salt, pepper, sugar, fish sauce, chicken booster
- 1 kg rice noodle, or 1 pack dry rice noodle (Cooked as package instruction)
- Garnishing: Spring onion, Vietnamese celery, cilantro, garlic chives, mung bean sprouts, sliced chili, shredded lettuce
- To wash the bones: Put the bones into stock pot with cold water just cover the bones. Bring to a boil, about 5 to 10 minutes, throw liquid away, wash bones under running water until clean.
- To cook broth: Put the washed bones back to stock pot, along with toasted squids, shallots, onion halves, and cover with cold water (about 4 liters). Bring to a boil and simmer, skim occasionally, take about 2 to 6 hours, add more water if it is dehydrated
- Cook the whole pork (250 gr) in stock until tender as desired. Take them off, soak in cold water to prevent dried and discoloring. Slice cooked pork thinly, set aside for serving.
- Meanwhile, in another pot, cook the prawns and squids by blanching in boiling water, then set aside for serving. In a sauteing pan, with medium heat, saute the minced pork with 1 teaspoon chopped garlic until cooked, seasoning to taste, set aside for serving.
- In a saucepan, with medium heat, add cooking oil and chopped garlic, saute the garlic just turn golden and fragrant (not burnt). Take them off, put in a bowl for serving (It is called Caramelised garlic oil – Tỏi phi : Vietnamese)
- Discard the bones and solids, seasoning the broth to taste.
- To serve: Blanch rice noodle in boiling water then put in to serving bowls, arrange on top with cooked pork (sliced and minced), 3 nos cooked prawn, 3 nos quail eggs. Ladle the very hot broth to cover, add 1/2 tablespoon caramelised garlic oil, then following with garnishing and serve
Note: Pig’s offals (Heart and liver) is cooked and add in if you like.