Ingredients
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6 stalks lemongrass, crushed and sliced thin
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2 tablespoons nuoc nam
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1 teaspoon sugar
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1 teaspoon sea salt
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2 teaspoons shrimp paste (mam ruoc)
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1 teaspoon black pepper
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4 ounces boneless pork loin
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16 ounces rice noodles, cooked
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1 cup bean sprouts
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4 sprigs Thai holy basil (regular basil ok)
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4 sprigs of fresh mint
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4 sprigs fresh cilantro
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4 teaspoons sambal oelek or 4 teaspoons hot chili sauce
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4 -8 fresh Thai red chili peppers
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1 lime, cut into quarters
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1 lb ham hock
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4 ounces boneless sirloin
Instructions
- Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
- Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
- Strain the broth, reserving ham hocks if you desire them.
- Dilute the shrimp paste in 1/4 cup of cold water and set aside for 10 minutes.
- Add nuoc mam, shrimp paste solution, sugar, salt and pepper,sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.
- Thinly slice meats into small pieces.
- To serve, place a portion of noodles in serving bowl,top with some bean sprouts,pork, beef, and some ham hock (if using),and ladle the broth over; add herbs,chili sauce,chilies, and lime juice to taste.