Bun Suong Tom Thit Heo
Vermicelli noodles with Shrimp paste shaped to mimic milk worms and sliced pork soup
While it’s not one of our well known staples like pho or bun bo hue once you try it, you will love it for its simplicity and hearty flavors.
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Depending how generous you are this is enough for 4 servings:
You will need the following:
Cooked Toppings:
- 1 lb Pork shoulder or tenderloin – Cooked & sliced.
- Shrimp Paste shaped like milk worms.
- 12 Cooked River Prawns (or large shrimps would work as well)
- Cooked vermicelli noodles.
- Fresh herbs & mints
- Garlic chives
Broth Ingredients:
- 8 Cups water
- ½ Cup Chicken Bouillon powder (Lee Kum Kee Brand)
- ¼ Cup of rock sugar
- 1 Medium Size Onion Bulb (Optional)
- 1 Large carrot cut into chucks (Optional)
- 2 Cups of broth which you boiled the pork in
***Have ready, fish sauce and sugar to season the broth to your taste.
Shrimp Paste Ingredients:
- ½ lb of shrimp peeled & deveined – roughly chopped
- 1 tsp brown sugar
- ¼ tsp ground black pepper
- ½ Tbsp corn starch
- 2 tsps fish sauce (3 Crabs brand)
- And 1 ziploc bag
Annatto Seed Oil
- 1 tsp Annatto seeds
- 2 Tbsps Vegetable oil
Happy Eating!
Jn
