THIS VERMICELLI SOUP IS AS POPULAR AS PHO IN THE STREETS OF HANOI AND, LIKE PHO, IT CAN BE EATEN FOR BREAKFAST, LUNCH OR DINNER. I HAVE NEVER FOUND THIS DISH ANYWHERE ELSE IN VIETNAM, SO BE SURE TO TRY A BOWL OF THE LOCAL SPECIALITY IF YOU EVER FIND YOURSELF IN HANOI. IF YOU DECIDE TO MAKE IT AT HOME, PLEASE ADD THE SHRIMP PASTE. I KNOW THAT SHRIMP PASTE CAN BE TOO INTENSE FOR SOME PEOPLE’S PALATES (AND NOSES), BUT I ASSURE YOU THAT WHEN DISSOLVED INTO THE BROTH, YOU WON’T BE ABLE TO SMELL IT, AND IT WILL TRULY ADD ANOTHER DIMENSION TO YOUR SOUP.
In a large saucepan, combine the chicken stock, sugar, fish sauce, garlic oil and
Put the rice vermicelli in a saucepan of boiling water and bring back to the boil. Cook for 5 minutes, then turn off the heat and leave in the water for 5 minutes. Drain the noodles, rinse under cold water, and set aside.
Place a non-stick frying pan over medium–low heat. Combine the eggs and
Divide the vermicelli among serving bowls. On top of the vermicelli, arrange even amounts of pork terrine (if using), followed by egg strips, then the chicken and pork. Pour enough hot stock into each bowl to cover the noodles. Garnish with spring onions and coriander, adding a pinch of freshly ground black pepper to each bowl.
Serve with a platter of mint, Vietnamese mint and bean sprouts, to add to the soup as desired. For a more intense flavour, add about
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