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Categories:
pork back bones shrimps roma tomatoes rice vermicelli fish sauce puffs veggies basil bean sprout ham cube ice tamarind soup mix shrimp sauce salt chicken powder ground pork vegetable oil crab meat chicken powder black pepper sugar eggs
Viewed: 88 - Published at: 6 years agoIngredients
- 10 pork back bones
- 1 bunch dried shrimps
- 1 bunch dried scallops
- 20 roma tomatoes
- 1 packages rice vermicelli (bun)
- 1 tbsp fish sauce
- 1 packages tofu puffs
- 1 packages mixed Viet veggies
- 1 packages basil
- 1/4 lb bean sprout
- 2 packages Viet ham
- 2 small cube ice (rock) sugar
- 1 tsp tamarind soup mix
- 1 tbsp shrimp sauce
- 1 tsp salt
- 1 tbsp chicken powder
- 1 lb ground pork
- 1 tbsp vegetable oil
- 1 can minced crab meat in spices (160 grams)
- 3 tsp chicken powder
- 3 tsp black pepper
- 1/2 tbsp sugar
- 6 eggs
Method
- Defrost bones and ground pork
- Wash dried shrimp and dried scallops
- Boil pot of water with pork bones, remove bones and wash, then put in new pot of water with dried shrimp, dried scallops and a few cut up tomatoes
- Reduce heat to 3 heat once boiling, heat for 90 minutes and remove surface oil
- Take out bones and add remaining tomatoes
- Increase heat, add shrimp sauce, tamarind soup mix, chicken powder, ice sugar, salt and fish sauce.
- Top off pot with water
- Wash tofu puffs with hot water, put in pot and cook, then remove.
- Reduce heat
- Cook rice vermicelli separately as directed by package
- Cook fish tofu
- Wash bean sprout, Vietnamese vegetables, basil, slice Vietnamese ham
- Pour oil in plate and add minced crab meat with spices, ground pork and eggs
- Add chicken powder, black pepper and sugar.
- Mix well and steam for 23 minutes at high heat
