The Noodle Bowl Worth Flying For ✈️🔥

By Pailin's Kitchen · 45 min

Ingredients

Instructions

1. Bring at least 4 cups of water to a boil. Meanwhile, pound the garlic and white peppercorns into a paste.
2. Blend the pork with the garlic paste, seasonings and a small ice cube for 15-20 seconds until it looks like a paste; a food processor is ideal, or knead by hand.
3. Roll the pork into balls about ½ inch across, drop them into the boiling water and cook for 2 minutes until fully cooked. Remove them with a skimmer and set aside.
4. In the same water, blanch the shrimp and/or squid until just done, then remove and set aside.
5. In a medium pot, add the lime leaves, lemongrass, galangal, chopped chilies, chili paste, chili paste oil, fish sauce, lime juice and the noodle seasoning packets (chili powder optional). Add 3 cups pork stock (or 3 cups of the meatball water) and bring to a hard boil.
6. Add the noodle blocks to the vigorously boiling broth, pour the egg whites over them, and push the noodles under the broth with a ladle until they soften.
7. After about 1 minute, when the noodles are loosened from their block shape, turn off the heat and stir in the evaporated milk. The noodles should still be a little firm.
8. Immediately pour the noodles into a large serving bowl, arrange the toppings and serve at once.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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