IngredientsBroth2.2 pounds (1 kg) pork bones1 tablespoon vinegar1 tablespoon salt, plus more to season1 teaspoon rock sugar1 yellow onion, peeled and halved5 shallots, 2 kept whole, the rest peeled and thinly sliced2 slices gingerToppings1 pound (450g) eel1/2 teaspoon turmeric powder1/2 teaspoon grated ginger1/2 cup corn starch14 ounces (400g) glass noodle, soaked 10 minutes 1/2 cup Vietnamese mint, leaves removed and chopped3 scallions, white part removed, green part chopped2 limes, cut into wedgesDirections1. Place the bones in a pot filled with enough water to cover. Add vinegar and bring to a boil. Parboil the pork bones for 5 minutes to remove the impurities. Then pour out the whole pot. Rinse bones well and wipe the pot clean. Transfer the bones to a large stock pot and add in 12 cups or 3 litres water, 1 tablespoon salt, the rock sugar and the peeled onion. Bring to a boil and skim off the foam. Then simmer on medium low for 1 to 2 hours, uncovered.2. Grill 2 shallots and ginger slices until they slightly charred on the outside. Then scrape and rinse off the black bits. Add to the soup pot to enhance the fragrance.3. Fill a small sauce pan with 4 cups (1 liter) water. Add 1/2 teaspoon salt and bring to a boil. Add the eel and cook for 2 to 5 minutes depending on the size. When you see cracks on the eels' backs, they are cooked. Remove and leave to cool. Hold the head of the eel with one hand, and use the thumb, index and middle finger of the other hand to pull the flesh off the bone. If using large eels, you can fillet the flesh with a knife. 4. Crush the bones in a mortar and pestle and boil for another 15 minutes to release the sweetness. Strain to extract the eel broth. 5. Gather the flesh in a bowl and season with half a teaspoon each of salt, pepper, tumeric powder and grated ginger. Divide into 2 parts. Set one part aside. Roll the other part over a plate of corn starch and deep-fry till golden brown. Also mix the sliced shallot with some corn starch and fry till golden brown. Remove and place on paper towel to drain the excess oil. 6. Extract the pork broth to another pot and combine with the eel broth. Season to taste with fish sauce and chicken stock. 7. Add a handful of soaked glass noodles into a noodle strainer and submerge into the boiling broth to blanch. Transfer to a serving bowl. Top with some soft eel and the crispy fried eel. Sprinkle some chopped Vietnamese mint, scallions and some cracked pepper. Ladle the hot soup over. Garnish with a tablespoon of fried shallot, some chili slices and a blanched scallion (white part). Serve with some fish sauce for dipping and a wedge of lime. Full recipe | Xem cng thc y : https://helenrecipes.comGET MY COOKBOOKS | t mua sch nu n ca Helen http://helenrecipes.com/cookbook/ Subscribe for NEW VIDEO EVERY FRIDAY (Turn on the BELL icon to get notified for new uploads) | ng k knh & n vo chung nhn thng bo khi c video mi: https://bit.ly/36S0p0IItems in my kitchen: www.amazon.com/shop/helenrecipes Cc sn phm trong bp nh Helen: https://shopee.vn/m/HelenrecipeMy Instagram: http://instagram.com/helenrecipes/Facebook | Cp nhp tng nu nng mi ngy https://www.facebook.com/Helenrecipes Support on Patreon https://www.patreon.com/helenrecipes Some of your favorites | Cc video c yu thch nht:Best ever Pho Recipe | Ph: https://youtu.be/EpRBxau3ou0Original Bun Bo | Bn B Hu: https://youtu.be/4222YFNqDP8Vietnamese Baguette | B Kip Bnh M Gia Truyn: https://youtu.be/Dz9r3vNRxPACooking with Grandma | Vo Bp cng Ngoi: https://youtu.be/UkZL4DkjqpgAll Vietnamese desserts | Cc mn trng ming https://bit.ly/3rAMEvnEveryday family meals | Ba cm gia nh https://bit.ly/3jzuiZ0Music from Youtube music library#HelenRecipes #vietnamesefood #vietnameserecipes
