Vietnamese Dry Noodles with Char Siu Pork (Mì Khô Xá Xíu)
This recipe for mi kho also known as Vietnamese dry eggs is a delicious dish that will always hit the spot. It is served with the char siu pork and spare ribs along with crispy pork fat.
Ingredients
- 2 lbs of egg noodles that are thin
CHAR SIU PORK (XÁ XÍU)
- 2 lb of pork shoulder
- 1 cup of water that has been filtered
- 2 Tbsp of cooking wine
- 2 teaspoons garlic powder
- 2 Tbsp light soy sauce
- 2 teaspoons onion powder
- 1/2 bag Char siu
- 1/2 1 tsp salt
BROTH PREP.
- 2 lbs of pork bones or spare ribs from pork (I would like to have the half portion of each)
- 2 Tbsp salt
- tap water
BROTH
- 13 cups of filtered water
- Two medium onion peeled and then left in their entirety
- 2 tablespoons dry squid or dry shrimp that has been toasted for 3 minutes and then rinsed until clear
- 2 Tbsp salt
- 2 tablespoons sugar
- 1 teaspoon MSG (monosodium glutamate)
NOODLE Seasoning
- 1 teaspoon minced garlic
- 2 Tbsp neutral cooking oil
- 4 Tbsp soy sauce
- 4 Tbsp oyster sauce
- 2 Tbsp Chinese cooking wine
- 2 Tbsp rice vinegar
- 2 tablespoons sugar
- 8 Tbsp of water
FRIED PORK (Tép mỡ / Tóp mỡ)
- 1/2 lb pork fat from raw to make TÓP MỠ
ACCOUTREMENT
- 1 lb of bean sprouts blanched
- 2 bunches chives cut into 2" pieces
- rice vinegar , to taste
- spicy Chinese mustard that you can taste
Instructions
XA XIU (CHAR SIU)
- Put all the ingredients in the pan. Bring to a boil on high Then lower the heat to medium-high and cook for 15 minutes while flipping the meat every 5 minutes. Lower the heat to medium-low, and continue turning the meat every 5 minutes, so that it cooks evenly and spreads the seasoning evenly until almost all the liquid has evaporated.
BROTH
- Add all bones from the pork or pork ribs into an unfilled pot. Fill by tap water to completely covered. Add 2 tablespoons of salt and bring it to an extreme boil over high heat. When it reaches a point of boiling allow it to boil for 30 seconds before you take it off, and then drain. Rinse with running water until you are clean. take the water out.
- Bring the pot back to the stove and add the ingredients to the broth. The heat should be raised until it reaches a simmer, then reduce to medium to ensure it remains at a simmer. The meat should cook until it the meat that surrounds the bones is soft, which is about 2 hours.
- Take off the lid, throw away all the onion as well as the squid. and then test the pork for cookedness if you are using pork meat, not only bones.
FRIED PORK FAT
- Cut the fat of the pork into half" cubes. Sauté the cubes on medium-high temperature until crisp. Drain and place aside.
NOODLE Seasoning
- Incorporate oil and shallot into the sauce pan in a small dish and sauté on medium until they are fragrant. Add the remaining ingredients and heat at high. Adjust the flavor according to your needs, and then remove from the heat.
NOODLES and ASSEMBLE
- Cook noodles according to the instructions on the package, then drain and divide eight bowls. Make your bowl complete with accoutrements, cut xa xiu slices as well as fried pork fat. Finally, sprinkle a little seasoning to each bowl. Serve with an ice cube to serve with the soup.