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