Text 18, 108 rader
Skriven 2007-12-30 00:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Tapioca noodles 2
=========================
And a soup:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Phnom Penh Noodle Soup W/Pork, Shrimp, Shallots 1
Categories: Vietnamese, Noodles, Soup, Pork, Shrimp
  Servings: 8

           Broth
      6 lb pork bones (neck, spine, or
           leg), in 2-inch pieces
      5 qt water
      3 md dried squid (2 ounces total)
           quickly rinsed 
    1/3 c  dried shrimp
      1 lg yellow onion, peeled and
           quartered
      1    inch chunk golden rock sugar
           (about 1 ounce)
      2 TB salt
  1 1/4 lb pork loin, skin-on leg, or
           boneless shoulder, 2 by
      4    inch pieces 
           Bowls:
    1/2 lb pork liver
    1/3 c  Crispy Caramelized Shallot
           Canola or other neutral oil
      3 TB finely chopped garlic
    1/2 lb ground pork, roughly chopped
    1/2 ts salt
    1/4 ts black pepper, plus extra for
           garnish
           Cooked pork from the broth
           simmering
      2 lb dried tapioca stick noodles
     16    jumbo shrimp, peeled and
           deveined
           Garnishes:
    1/2 sm bunch Chinese chives, cut
           into 1 inch-long pieces
      1 sm bunch Chinese celery,
           trimmed and cut into 1 inch
           long pieces
      2 c  bean sprouts (about 1/3
           pound), picked over, washed,
           and drained well
      3    hot Thai or serrano chiles,
           thinly sliced
      3    limes, cut into wedges

Use dried tapioca stick noodles or dried fettucine-size flat rice
noodles, cooked in boiling water until al dente (5 to 7 minutes for
the tapioca; 3 to 4 minutes for the rice noodles), drained, and
flushed with cold water (keep tapioca stick noodles in a bowl of
water to prevent sticking)

Make the broth: In a stockpot (about 12-quart capacity) over high
heat, bring the bones and water to a boil. Use a large spoon or
ladle to skim any scum that rises to the top. Add the remaining
ingredients. Once the broth returns to a boil, lower the heat to
simmer for 1 hour. 

At this point, the boneless pork meat should be slightly chewy but
not tough. Press it and it should feel like the flesh at the base of
your thumb. When it's cooked to your liking, use tongs to transfer
it to a bowl of cold water. Let the meat soak for 10 minutes to
prevent it from drying up and turning dark. Drain the meat and let
it cool before refrigerating. Throughout this time, the broth should
have continued to simmer. In total, the broth should simmer for 2
hours before it's done.

Strain the broth through a fine mesh strainer (or a coarse mesh
strainer lined with cheesecloth) positioned over a large saucepan.

Use a ladle to skim as much fat from the top of the broth as you
like. (Cool it and then refrigerate overnight to make this task
easier; reheat before continuing.) Taste and adjust the flavor with
additional salt and rock sugar. The broth should taste slightly too
strong because the noodles and other ingredients are not salted.
(Dilute with water if you've gone too far.) There should be about 4
quarts.

Prepare the toppings: While the broth simmers, poach the liver. Fill
a saucepan halfway with water and bring to a boil over medium heat.
Add the liver and lower the heat to gently simmer for about 15
minutes, or until the liver feels firm, like the flesh at the base
of your thumb. Remove from the water and put in a bowl of water for
10 minutes to prevent it from drying up and turning dark. Drain the
liver and store with the cooked beef.

Prepare the Crispy Caramelized Shallots if you haven't already,
reserving the cooking oil in the skillet. Add extra oil so that
there's about 3 tablespoons total. Heat over medium-low heat and add
the garlic. Gently saute, stirring frequently, until golden. Use a
slotted spoon to transfer the garlic to a ramekin or small bowl. Set
aside to cool.


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Cheers

YK Jim


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