Northern Noodle with Rich Soya Broth [Hto Hpuu Uun]

Northern Noodle with Rich Soya Broth [Hto Hpuu Uun]

Ingredients - Soy milk
250 g rice noodle | 125 g chickpeas | 4-5 cups pork stock | 1 tsp vegetable oil | 1 tsp turmeric powder | 1/2 tbsp salt | 2 tbsps fish sauce
water

Side dish
Crab Stick | “WASABI-O” Wasabi Paste | 2 tbsps coarsely roasted peanut | 2 tsps stir-fried chili powder in oil | sliced pickled mastard green | fried pork skin | spring onion | coriander

Direction
1. Soak chickpeas until water is absorbed for 24 hrs by soaking chickpea in the water in the daytime and drain the water in the night time. In the morning chickpea will be germinated and swelled.
2. Finely grind chickpeas in pork stock in the colander.
3. Heat chickpeas paste with low heat. Do not let chickpeas fall into the bottom by keep stirring. When chickpeas paste is boiled, add turmeric powder and season with salt and fish sauce. Then boil and turn down the heat. Keep boiling.
4. Soak rice vermicelli until tender. Boil in the boiling water until translucent then put into cold water. Mix noodle in oil.
5. Put noodle into a bowl. Then ladle soy milk into the noodle bowl. Garnish with 2 tsp of chili powder in oil, 1 tbsp of roasted peanut, spring onion, and coriander. Serve with Crab Stick, “WASABI-O” Wasabi Paste, pickled mustard green, and fired pork skin.

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