Cambodian Phnom Penh Noodle Soup
Ingredients Seasonings & Garnishes (4-5 servings)
1 lb fresh rice noodles (if using dried make sure to pre-soak it in warm water for 30 minutes or according to package instructions)
10-12 cups of water
1½-2 lbs pork with/without bones
½ tablespoon black peppercorn
½ tablespoon coriander seeds
3 cloves garlic, peeled
1 Knorr pork/chicken cube (depending on the meat you use)
1 medium onion, peeled and cut in half rock sugar, thumb size
1 cup preserved radish 2 tablespoons fish sauce
½ tablespoon Golden Mountain seasoning sauce
Seasonings & Garnishes
cooked shrimp
mung bean sprouts
ground red chili
sliced preserved radish
lime wedges
fried garlic
1 Knorr pork/chicken cube (depending on the meat you use)
1 medium onion, peeled and cut in half rock sugar, thumb size
1 cup preserved radish
2 tablespoons fish sauce
½ tablespoon Golden Mountain seasoning sauce cooked ground pork chopped mixed cilantro/green onions
Golden Mountain seasonings (optional) Sugar (optional)
Method
1. In a stock pot add the pork and bones, Knorr cube, onion, rock sugar, preserved radish, and water. If cooking on a stove top bring it to a hard boil for about 10 minutes and skim off any froth then simmer for 2 to 3 hours until all the flavor of the bones is released.
2. Add spices, you can pulverise them in a mortar and pestle first or leave them whole.
3. Taste and season as required.
4. Strain and leave stock overnight.
5. Reheat broth and pre-soak or give your noodles a quick cook. Strain the noodles and place in a bowl, add desired seasoning and garnishes and top the bowl up with broth.
6. A squeeze of lime and you’re ready to go