Shrimp and Pork Vermicelli Soup with Ong Choy Recipe (Canh Bún)

One hot Shrimp and Pork Vermicelli Soup with Ong Choy (Canh Bún) bowl in mornings is never better. The full stunning flavor in one bowl contains enough what you want in your life. For me, when I feel stress, one of stunning Vietnamese  Noodle Recipes like this one can help me more comfortable. Moreover, if you love Ong Choy (Water Spinach) from Vietnam, I think this dish is a good combination.
 

 

This dish is not difficult as you think. All processes are easy. The special way to create one of traditionalVietnamese  Noodle Recipes is the combination between many stunning ingredients. So, are you ready to cook now? If you say yes, please follow our instructions below and let us start cooking right now.

Ingredients:

500gr pork bone (pork chop)
½ bowl dried shrimps
½ bowl pork meat (fresh shrimps or crab meat – it depends on your flavor)
2 eggs
2 teaspoons annatto seeds oil
2 – 3 slices tofu (200gr)
200gr pork blood (Huyết) – Buy at Vietnamese Markets
Vegetables: Ong Choy (water spinach), bean sprout, salad, spring onion, basil, coriander, lemon, chili sauce.
2 tablespoons shrimp paste (Mắm Tôm) – Buy at Vietnamese Markets
Spices: salt, sugar, pepper, Maggi’s stuff, dried purple onion.
500gr vermicelli.

Process:

Step 1: Clean carefully pork bone. Boil water and soak bone in 2 – 3 minutes. Next, clean again. Then, put bone into pot, pour more water (make sure it will cover all face of bone) and cook until it boils to have pork broth.
 

Step 2: Mix shrimp paste with a little cold water. Filter it and pour away dregs from shrimp paste. Next, pour slowly shrimp paste water into pork broth in step 1.  Season with 2 teaspoons salt and 1 teaspoon sugar.
 

Click Shrimp and Pork Vermicelli Soup with Ong Choy Recipe (Canh Bún) to see more

From VietnameseFood.com.vn