Nyob Zoo Foodies!
Here is another favorite noodle soup of mine: Qhaub Poob Kua Ntshab. A clear pork bone base vermicelli noodle soup. This is my mom's favorite way to enjoy vermicelli noodles. This version is a little different from the coconut base broth. It's a lighter to enjoy since it does not contain coconut milk. I like to enjoy this noodle soup with simply just the noodles, broth, herbs, lots of lime, and black pepper. Very simple but very satisfying. I hope you all can give this a try and let me know if it's to your flavor palette. If you've had this dish before, let me know how you make it/enjoy it!
Happy Cooking!
WRITTEN RECIPE W/ PICTURES & DETAILED INSTRUCTIONS HERE:
https://chawjcreations.com/2021/03/04/qhaub-poob-kua-ntshab-clear-pork-bone-base-vermicelli-noodle-soup/
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INGREDIENTS
---BROTH---
2.25 lbs pork neck bones
2.25 lbs pork ribs (bone on)
2 whole onions (cut in half)
2 lemongrass (smashed)
3 slices of fresh galangal
2 whole garlic bulbs (cut in half)
1 tbsp coriander seeds (toasted)
1 tsp white peppercorns (toasted)
2 tbsp salt
1 tbsp mushroom seasoning
4 quarts of water
1 tbsp fish sauce (add more if you like later)
8-10 kaffir lime leaves
Pork meatballs (cut in half)
1-2 cups cherry tomatoes (I like to add about 2 cups)
Cooked vermicelli noodles to serve
---TOPPINGS---
½ cup chopped green onions
½ cup chopped cilantro
½ cup culantro
½ a small cabbage (shredded)
Lime wedges
Ground black pepper
Chili oil
More fish sauce with serving (optional)
#noodlesoup
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My name is Cindy Her and I have been cooking and baking for quite a long time now! Hmong food culture and tradition is dear to my heart and I wanted to keep our roots intact somewhere. So this is why I started this channel to keep me and you connected to the Hmong culture. I hope you all learn a little bit about the Hmong food culture and try out these recipes! As always, happy cooking :)
-Cindy Her [C.HerCreations]