Photograph of the finished Braised Pork Trotter Noodle Soup

Vietnam · Bún giả cầy

Braised Pork Trotter Noodle Soup

1 hr 15 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork trotter Pork trotter 1.8 lb
  • Photograph of Galangal Galangal 4.2 oz
  • Photograph of Fermented shrimp paste (mam tom) Fermented shrimp paste (mam tom) 2.1 oz
  • Photograph of Fermented rice Fermented rice ½ cup
  • Photograph of Turmeric powder Turmeric powder 0.4 oz
  • Photograph of Fresh rice noodles Fresh rice noodles 1.3 lb
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Lemongrass Lemongrass 4 stalks

Method

  1. 1 Roast the pork skin over a fire until golden brown and fragrant, then scrape it clean and chop it into bite-sized pieces.
  2. 2 Marinate the pork trotters with crushed galangal, shrimp paste, strained fermented rice, and turmeric powder for 1 hour.
  3. 3 Sauté the pork trotters over high heat until they are firm and have absorbed the seasonings.
  4. 4 Add just enough water to cover the ingredients, then simmer for 45 minutes until the skin is tender but not mushy.
  5. 5 Serve in a bowl with rice noodles, sprinkle with chopped scallions, and eat hot.

With an appliance

  • Pressure cooker 45 min

    Replace step 4: simmer the pork trotters under high pressure for 15 minutes, then release the pressure naturally for 12 minutes; open the lid and simmer for another 5 minutes to thicken the sauce while the skin still retains its chewy texture.

Start cooking