My little girl is so ready! Soon she will be running and enjoying my favorite soup with me.
Doc mung noodle soup (Bún dọc mùng)
2 lbs spare ribs (chopped to 1-inch length)
4 bunches of dried vermicelli (cooked and drained)
2 dọc mùng (you can buy it in almost any Asian super market)
2 tomatoes (quartered)
1 tsp turmeric powder
2 tsp tamarind powder
1 pork hocks (chopped in 4 pieces, optional)
Spring onions (chopped to 1-inch length)
Fish sauce, salt, canola oil.
- Marinate spare ribs and pork hocks if using with 1 tbs fish sauce for 1 hour.
- In a stockpot, heat 2 tbs canola oil, add ribs and pork hocks, cook for about 10 minutes.
- Add just enough water to cover the ribs and pork hocks. Season with more fish sauce and salt. Simmer for about 1 hour. Took the pork hocks out, and cool them in an iced water bowl for about 15 minutes then drain.
- Add more water to the stockpot. Season again with fish sauce and salt.
- Add turmeric powder and tamarind powder. Simmer for another 30 minutes.
- Meanwhile, peel and slice dọc mùng, sprinkle with 1 tbs salt and set aside for 30 minutes, then wash in cold water and drain.
- Before serving, add tomatoes, dọc mùng, and spring onion to the stockpot, turn the heat to high.
- Divide cooked vermicelli into 4 big soup bowls, add spare ribs and pork hock, pour in the soup, and arrange tomatoes, dọc mùng on top. Sprinkle some more fresh spring onion. Serve hot.