This recipe creates a stunning dish with many layers and textures. Fortunately, it is very easy to make in just one pot! This recipe feeds about 5 people, but it can easily be increased for a party if needed. Leftovers are easily reheated.
2-3 tablespoons (30-45ml) pad se ew (dark sweet soya) sauce
2-3 tablespoons (30-45ml) oyster sauce
sea salt to taste
fish sauce to taste
500g wide rice noodles
1 cup coriander leaves, chopped
2 cups bean sprouts, washed
1 cup green onion, sliced
dried chilli flakes to taste
chilli vinegar to taste
fried garlic to taste
Directions Prep:10min › Cook:1hr › Extra time:1hr › Ready in:2hr10min
In a mortar and pestle, smash the coriander root, black pepper and garlic until smooth. In a large pot, add the pork belly, chicken wings, water and the prepared coriander root paste. Bring to a simmer and cook for 10 minutes. Add the tofu, sliced mushrooms and jap chai. Simmer the soup until the chicken wings are well cooked, about 45 minutes.
Add the pad se ew sauce and oyster sauce. Add enough fish sauce and salt to meet your personal taste.
Separately, steam the rice noodles in a steamer until hot, about 5 minutes. Keep covered until ready to serve.
To serve, place a handful noodles in a bowl and ladle over the soup and meaty bits over the noodles. Top with some coriander, green onion and bean sprouts. Serve the dried chilli flakes, chilli vinegar and fried garlic alongside for your guests to flavor the soup as they wish.