Authentic home cooking from Vietnam, with US measurements. 
Open in Cookpad AppSteps
- 1
Bring the pork spare ribs to a boil with water and 1 tablespoon salt for 5 minutes, then remove and rinse the ribs. Next, simmer the ribs with 8 1/2 cups water (2 liters) and 1 teaspoon seasoning powder for about 1 hour. (You can add dried shrimp or daikon radish to make the broth sweeter.) Skim off any foam to keep the broth clear and season to taste.
- 2
Marinate the ground pork with a little seasoning powder, minced shallots, sugar, oyster sauce, and pepper. Let it sit for 30 minutes. Heat a pan with a little oil, add the pork, and stir-fry until cooked through.
- 3
Clean the shrimp and peel, leaving the tails on for presentation. Boil 1/2 cup water with a pinch of salt, add the shrimp, and cook until done. Rinse the shrimp under cold water to keep them firm.
- 4
Boil the quail eggs and peel them. Blanch the fish balls in boiling water and drain.
- 5
For the noodle sauce: Heat 1 tablespoon oil and sauté 1 clove minced garlic until fragrant. Add 1 tablespoon soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sugar, 2 tablespoons water, and 1/2 tablespoon chili sauce. Bring to a boil until the sugar dissolves. Turn off the heat and add pepper and fried shallots.
- 6
Blanch the bean sprouts, chives, and noodles in boiling water, then place them in a bowl. Arrange the shrimp, ground pork, quail eggs, fish balls, fried shallots, and pepper on top. Serve with the noodle sauce. Ladle the broth into a separate bowl with more bean sprouts and chives. Serve alongside the noodles for a more flavorful meal.
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