Kuai tiao khae

Method

1. 1 Simmer pork bones for 50 minutes to make broth, then strain.
2. 2 Crush the dried chili peppers, soak them with shallots, then sauté them in oil for 4 minutes until the oil turns red.
3. 3 Pour the mixture into the broth along with the tamarind juice and season with fish sauce.
4. 4 Boil the sliced pork for 2 minutes in the pot, then remove it.
5. 5 Add the Sesbania grandiflora flowers and Malabar spinach in the last 60 seconds; if the Sesbania grandiflora flowers are overcooked, they will wilt and turn into water.
6. 6 Blanch the rice noodles, pour in the broth, arrange the meat and vegetables on top, and sprinkle with sawtooth coriander.

With an appliance

• Pressure cooker 35 min

  Replace step 1: simmer the bones under high pressure for 20 minutes, then release the pressure naturally; the vegetable steps remain with the lid open.