Boil water. As water
begins to boil, add pork ribs, belly pork
and ½ tsp salt.
When belly pork is
cooked, remove and thinly slice across
grain. Set aside as garnish. Allow pork
ribs to further simmer.
Use the prawn shells
and heads to prepare prawn stock by boiling
them together with water. Add ½ tsp salt.
As the prawn stock
begins to boil, add the shelled prawns
for 5 minutes. Remove and slice into 2
horizontally.
Set aside as garnish.
Then pour the prawn stock into the pork
stock and allow it to further simmer.
Heat oil in wok. Fry
shallots until brown and crispy. Add spice
paste and fry until soft and fragrant.
Remove and add into stock pot. Stir evenly
and allow to simmer until pork ribs are
very tender.
Place required amount
of noodles and rice vermicelli in a bowl.
Garnish with sliced belly pork and prawns,
bean sprouts, water convulvulus and fried
crispy shallots. Pour piping hot stock-soup
and pork ribs over the noodles.
Serve with condiment.
