Thai Boat Noodles with Rice Vermicelli

Ingredients 食材

• 100g Pokok Agricore Rice Vermicelli 
• 100g sliced beef or pork
• Beef balls or pork balls (optional)
• Crispy pork rinds (optional)
• Bean sprouts
• Water spinach (kangkong), cut into sections
• Chopped cilantro and scallions, for garnish
• Rich Broth:
  • 500ml beef or pork bone broth
  • 2 tablespoons dark soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon five-spice powder
  • 2-3 cloves garlic, crushed
  • 1-2 slices galangal
  • 1 stalk lemongrass, bruised
  • A little bit of pickled blood (optional, for added flavor and thickness)
• Condiments (add according to personal taste):
  • Chili vinegar
  • Fish sauce
  • Sugar
  • Chili powder

• 100克 常森树牌泰国银丝米粉
• 100克 牛肉片或猪肉片
• 牛肉丸或猪肉丸 (可选)
• 炸猪皮 (可选)
• 豆芽
• 空心菜 (kangkong)，切段
• 切碎的香菜和葱，用于装饰
• 浓汤：
  • 500毫升 牛骨或猪骨高汤
  • 2 汤匙 深色酱油
  • 1 汤匙 鱼露
  • 1 茶匙 糖
  • 1/2 茶匙 五香粉
  • 2-3 瓣 大蒜，压扁
  • 1-2 片 南姜 (galangal)
  • 1 根 香茅 (lemongrass)，拍扁
  • 少许 腌制血 (可选，用于增加风味和浓稠度)
• 调味料 (根据个人口味添加)：
  • 辣椒醋
  • 鱼露
  • 糖
  • 辣椒粉

Instructions 料理方式

1. Prepare the Broth: Pour the broth into a pot. Add dark soy sauce, fish sauce, sugar, five-spice powder, crushed garlic, galangal, and lemongrass. Bring to a boil, then reduce heat and simmer for at least 30 minutes to allow the flavors to meld. If using pickled blood, add it in the last few minutes and stir well.
2. Prepare the Ingredients: Blanch the sliced beef or pork until cooked through. Cook the beef balls or pork balls until heated through. Cut the crispy pork rinds into small pieces.
3. Cook Pokok Agricore Rice Vermicelli and Vegetables: Blanch the Pokok Agricore Rice Vermicelli in boiling water until cooked. Remove and place in a bowl. Blanch the bean sprouts and water spinach, and place them next to the Pokok Agricore Rice Vermicelli.
4. Assemble: Arrange the cooked meat slices and meatballs on top of Pokok Agricore Rice Vermicelli.
5. Add Broth: Pour the hot, rich broth into the bowl, ensuring it covers the Pokok Agricore Rice Vermicelli and ingredients.
6. Garnish and Season: Sprinkle with chopped cilantro and scallions. Season with chili vinegar, fish sauce, sugar, or chili powder according to your personal taste. Add crispy pork rinds and enjoy.

1. 准备汤底：将高汤倒入锅中，加入深色酱油、鱼露、糖、五香粉、压扁的蒜、南姜和香茅。煮沸后转小火慢炖至少 30 分钟，让汤底充满风味。如果使用腌制血，在最后几分钟加入并搅拌均匀。
2. 准备配料：牛肉或猪肉片焯水至熟。牛肉丸或猪肉丸煮熟。炸猪皮切小块。
3. 煮米粉和蔬菜：将常森树牌泰国米粉放入沸水中烫熟，捞出放入碗中。将豆芽和空心菜烫熟，放在米粉旁边。
4. 组装：将煮好的肉片和肉丸放在米粉上。
5. 加入汤底：将热腾腾的浓郁汤底倒入碗中，没过米粉和配料。
6. 装饰和调味：撒上切碎的香菜和葱，根据个人口味添加辣椒醋、鱼露、糖或辣椒粉调味。加入炸猪皮即可享用。