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| Guay Diaw Lawd (Pork Belly, Chicken Wing, and Noodle Stew) |
This recipe creates a stunning dish with many layers and textures. Fortunately, it is very easy to make in just one pot! This recipe feeds about 5 people, but it can easily be increased for a party if needed. Serve with red pepper flakes, chile vinegar, and fried garlic alongside for guests to flavor the soup as they wish. Leftovers are easily reheated.
Ingredients :
- 10 dried shiitake mushrooms
- ½ cup peeled and chopped cilantro root
- ¼ cup coarsely chopped garlic
- 2 tablespoons black peppercorns
- 2 (32 ounce) cartons beef stock
- 9 ounces pork belly, cut into 3/4-inch pieces
- 1 pound chicken wings
- 9 ounces firm tofu, cut into 1/3-inch chunks
- 9 ounces pickled radish (jap chai), diced
- 2 tablespoons oyster sauce, or more to taste
- 2 tablespoons dark sweet soy sauce (pad se ew), or more to taste
- 1 dash fish sauce, or more to taste
- sea salt to taste
- 1 (16 ounce) package wide rice noodles
- 2 cups bean sprouts
- 1 cup green onions, sliced
- 1 cup chopped cilantro leaves
Instructions :
| Prep : 40M | Cook : 5 M | Ready in : 2H |
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Notes :
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