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4-6
Serves
7
Components
35
Ingredients
14
Season
Ingredients
Fermented Fish Broth
3Lchicken stock
1.5kgchicken wings and bones, chopped
heads and shells from 12 extra large green King prawns
5 tbsppreserved salted linh fish paste (Mam Cá Linh Xay)
5 tbsppreserved salted tench fish paste (Mam Cá Sac Xay)
1 tspsugar
1 tspsalt
1 tspfish sauce, or to taste
5 tbspvegetable oil
7 stalkslemongrass (2 bruised, 5 chopped)
3bird's eye chillies, roughly chopped
Crispy Pork Belly
1kgpork belly, cut into four equal portions
1 cupfine salt
2 cupsboiling water
Banana Blossom
500mlwater
1/2lime, juiced
2 tspsalt
1banana blossom, peeled
Poached Eggplant
1 tbspsalt
1Lwater
2eggplants (700g), halved and cut into wedges
Rice Noodles
1 1/2 cupsrice starch
1/2 cuptapioca starch
1 cupboiling water
1 tspsalt
1 tspvegetable oil
1/2 tspxanthan gum
Poached Prawns
12extra large green King prawns, peeled
Garnishes
1 bunchwater celery, leaved roughly chopped
1 bunchshiso, leaves roughly chopped
1 bunchmint, leaves roughly chopped
1 bunchcoriander, leaves roughly choppe
1 bunchgarlic chives, chopped into 5cm lengths
4bird’s eye chillies, finely chopped
lime wedges
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Tommy Pham, Season 14. Originally published by Network 10 on 18 Apr 2022.
Original on 10 Play ↗