Ingredients
1 jar of fermented fish (Mắm cá sặc)
500g pork ribs
200g fresh shrimp
200g squid
200g boneless white fish
200g roasted pork, bite-sized
1 eggplant
3 large red chili
2 tablespoons minced garlic
2 tablespoons minced lemongrass (tender white bottom parts only)
2 whole lemon grass stalks (smashed)
2 tablespoons minced shallots
50g scallion, cilantro
Water from 2 coconuts
1kg vermicelli noodle cooked as per instructions on packet
Instructions
Wash the squid and slice in bite size, wash the shrimp then drain out
Wash fish then place in a small saucepan, add more sliced scallion, pepper, salt, 1tsp cooking oil, sliced chili pepper then mix them slightly.
Wash eggplant
Wash water spinach,
Put fermented fish in a saucepan, pour coconut milk that covers double the fermented fish. Cook on medium heat till fermented fish dissolved. Occasionally skim off the foam . After 15 minutes turn off the heat and set aside
Add 500g pork ribs into a large saucepan. Cover the pork ribs with enough water to completely cover, bring to the boil, stop and pour away water. Cover again with water and bring to a boil, then reduce heat and simmer for 1 hour. Then turn off heat.
Slice eggplant into bite-sized pieces then soak in salted water for 10 minutes to avoid darken eggplant.
Mince garlic, chili pepper, red shallot, lemongrass. Add all of them into a pan with cooking oil then sauté till fragrant, finally add sliced eggplant and stir-fry for 5 minutes.
Pour fermented fish broth into the saucepan of pork ribs broth. Bring combined broths to the boil. Once the broth is boiled, add stir-fried eggplant mix and bruised lemongrass into the broth. Reduce heat to low and cook broth for 1 hour then add some chopped garlic chives, salt or fish sauce to fit your taste.
In a separate medium pot add 2l of water and bring to the boil.
Blanch shrimp in boiling water until shrimp are red, remove and place in ice cold water then remove all the shell.
Blanch squid in boiling water until cooked. Allow to cool and slice squid into rings
Slice roasted pork into bite-size pieces.
Prepare vegetable platter with shredded water spinach, cilantro, bean sprout, purple basil, and Vietnamese mint.
Prepare dipping sauce to dip the sea food:
Pour 2 tsp of fish sauce into small bowl
Add sugar, vinegar, sliced chili pepper then stir well
In a serving bowl, add a handful of vermicelli noodle, top with the cooked shrimp, squid, roasted pork then ladle the broth over. Serve with vegetable platter, dipping sauce, chili sauce and lime wedges.
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