Ingredients

The following ingredients have 4 Servings
  • 500 gr Hokkien noodles
  • 250 gr rice noodles
  • 2 cups beansprouts
  • 5 dried shiitake mushrooms
  • 8 cups water
  • 800 gr pork belly (see notes 1)
  • 2 slices 1/4-inch thick and about 3-inch long peeled ginger
  • 1 tsp five-spice powder
  • 2 cinnamon sticks
  • 2 star anises
  • 6 Hard-boiled eggs
  • 3 Tbsp dark soy sauce (more if you want the gravy to be darker)
  • 3 Tbsp oyster sauce
  • 3 Tbsp soy sauce (or more to taste)
  • 1 1/2 tbsp sugar (or more to taste)
  • 1/2 tsp ground white pepper
  • Salt to taste
  • 80 gr tapioca starch mix with 100 ml of water (you can add more if you want the gravy to be thicker)
  • Fried fish cake slices
  • Fried wontons
  • Ngo hiang
  • Chinese ChinKiang Black Vinegar
  • Garlic paste (use food processor or garlic press for best result)
  • Fresh red chilis (finely chopped)
  • Fresh cilantro leaves (finely chopped)

Instruction

  • Soak shiitake mushrooms until soft and then cut into slices
  • Blanch the beansprouts in boiling water for 1 minute and then refresh in cold water and set aside. Cook the rice noodles according to instructions on package. If you get fresh/refrigerated Hokkien noodles, they usually only need to be blanched in water for a minute or two. For dried version, cook according to the instruction on the package. Portion them into an individual serving bowl