Tested Recipe with Slight Adjustment Adapted from Madam Choong’s Noodle Secrets
Ingredients A (Soup):
4 cups water
30g peeled anchovy (washed and drained)
30g young ginger (washed and smashed)
2 tbsp extra virgin sesame oil
100g young ginger (scraped, washed, smashed and chopped finely)
2 kampung eggs (whisked)
A few slices lean pork
A few slices pork liver
100g rice vermicelli
3 sprigs basil (use the leaves only)
½ tsp salt
½ tsp sugar
2 tbsp Chinese cooking wine
- Soak rice vermicelli in boiled water for 5 to 10 minutes, drain and set aside.
- Heat up a wok and dry-fry anchovies. Pour in 4 cups of water and smashed ginger, bring to a boil over high heat. Reduce to low heat, simmer till the soup is reduced to 2 cups. Strain and set aside.
- Heat up sesame oil in a wok, saute chopped ginger till fragrant. Pour in whisked egg and pan-fry till both sides are golden brown.
- Pour in 2 cups of soup (from step 2), bring to a boil till aromatic. Add in lean pork and pork liver, cook for a while. Add in rice vermicelli, cook till the rice vermicelli soften. Lastly, add in seasonings and sprinkle with basil leaves and stir well, immediately remove from heat. Serve hot.