1 cup of cooked jasmine rice
150-200g pork leg or pork chop, cleaned and cut into bite size
100-150g flat rice noodles
A handful of bean sprout, cleaned
2-3 pcs green onion, cleaned and cut into thin sliced
2-3 pcs saw tooth coriander, cleaned and cut into thin sliced
2-3 tbsp chopped garlic
3-4 chicken stock
1/2-1 chicken powder
1 tsp salt
1-2 tbsp fish sauce
2-3 tbsp sugar
2-3 tbsp vegetable oil
A dust of black peppers
Chili paste, optional
Directions:
Bring chicken stock to boiled in a medium stockpot over medium-high heat, add cooked rice and cut pork leg or pork chop then reduced to medium heat and let it simmer for about 15 minutes or till cooked rice became soft. You may add chicken powder, salt, fish sauce and sugar.
Browned garlic with vegetable oil in a medium saucepan over medium heat, once it turn brown, turn off the heat and remove some to a small bowl. Turn the heat back on to medium and add sliced filet fish. Slightly stir the fish and add a bit of salt. Continue to cook for about 2-3 minutes, turn off the heat and pour it in a rice stockpot.
Now it’s time to add rice noodle and adjust to taste and remove from stove top.
In a medium serving bowl, add bean sprout to the bottom, continue with flat noodle rice soup and browned garlic with green onion and saw tooth coriander. Top with a dust of black peppers and chili paste to taste and it is ready to be served!!!
