Phnom Penh Vermicelli Soup
- Minced meat 200 gr
- Buffalo Rice Vermicelli 200g
- Londan Phnom Peng Soup Based
- Shrimp 300 gr
- 15 quail eggs
- Green onion 3 branches
- Purple onion 2 pieces
- Dried vermicelli 1 bunch(or chewy noodles)
- Cooking oil 1.5 tbsp
- Vegetables served with 1 little (Spring chives/ lettuce/ lettuce/ basil/ perilla)
- Common seasoning 1 little (sugar/salt/ seasoning/ monosodium glutamate/ pepper)
- Clean minced lean meat and put it in a bowl. Wash shrimp, cut off the beard and take only shrimp, take about 2 peeled and minced shells to make meat sauce. The remaining shrimp is kept separately to put in the broth.
- Put minced shrimp and lean meat in a bowl, then add 1/2 teaspoon ground pepper, 1 tablespoon seasoning, 1 teaspoon sugar, 1/2 teaspoon MSG, 1/2 part onion minced purple and 1/2 tbsp cooking oil. Then mix well so that the meat and shrimp absorb the seasoning. Next, you put the pot on the stove and add about 1 tablespoon of cooking oil. Wait for the oil to be hot, add 1/2 of the minced shallot and sauté until fragrant, then add the shrimp and meat mixture, mix well, and then close the lid. You adjust the heat to the lowest and cook for 10 minutes.
- Using a pressure cooker, add 2 liters of water and the whole pork belly, add 1/2 teaspoon of salt and cook in the pressure cooker for 1 hour. After 1 hour, the spring is soft, you add the remaining minced shallot and chopped onion head, then add 3 tablespoons of salt, 2 tablespoons of seasoning, 3 tablespoons of sugar and 1 teaspoon of MSG and Cook for about 10 more minutes. Then add the rest of the shrimp and cook for about 5 minutes. More Londan Phnom Peng Soup Based. Taste again to suit your family's taste and then turn off the stove. Add a little bit of boiled pork intestines and liver with some fried garlic oil on top of the bowl