Craving a hearty and flavorful meal that's both comforting and satisfying? Look no further than this restaurant-style recipe for Vermicelli with Pork Ribs and Meatballs! This dish is a delightful fusion of tender pork ribs, juicy meatballs, and perfectly cooked vermicelli noodles, all swimming in a rich and savory broth. The combination of textures and tastes is simply irresistible, offering a culinary experience that will transport you to a bustling Asian street food market. Imagine succulent pork falling off the bone, mingling with bouncy meatballs and the delicate strands of vermicelli, each bite a symphony of flavors.
This recipe breaks down the seemingly complex dish into manageable steps, guiding you through the process of preparing the broth, braising the ribs, and crafting delicious meatballs from scratch. Ready to embark on this culinary adventure and create your own authentic bowl of Vermicelli with Pork Ribs and Meatballs? Let's dive into the step-by-step instructions!
Tools Needed
- Pot
- Chopping board
- Knife
- Spoon
- Chopsticks
Ingredients
- Pork ribs: 1 kg
- Meatballs: 500 g
- Straw mushrooms: 200 g
- Dried squid: 2 small
- Dried shrimp: 50 g
- Soaked black fungus: 50 g
- Cassava: 150 g
- Carrots: 150 g
- White tomatoes: 200 g
- Salt: 5 tablespoons
- Sugar: 4 tablespoons
- Pepper: ½ teaspoon
- MSG: 3 teaspoons
- Water: 5 liters
- Vermicelli noodles
- Bean sprouts
- Water spinach
- Fried onions
- Fish sauce
- Chili
- Coriander
- Onions
Step-by-Step Instructions
Step 1. Prepare the Broth and Ribs
- Chop pork ribs into bite-sized pieces. Trim and cut carrots into large pieces. Cut cassava into pieces. Chop straw mushrooms into small pieces. Prepare other ingredients.
- Boil a pot of water, add ribs, and blanch thoroughly.
- In a large pot, combine 5 liters of water, dried shrimp, dried squid, white radish, and cassava. Bring to a boil, skimming off any foam.
- Add the blanched ribs to the boiling broth. Add sugar, MSG, salt, and pepper.
- Reduce heat to medium-low, and simmer for 40 minutes. Cover and let it rest for another 30 minutes.
Step 2. Add Vegetables and Meat
- After resting, heat the broth again. Add straw mushrooms and simmer for 10 minutes. Then add carrots and simmer for another 10 minutes.
- Add pre-prepared meatballs and black fungus. Mix well and simmer for another 10 minutes.
Step 3. Cook Noodles and Vegetables
- Cook vermicelli noodles, bean sprouts, and water spinach separately.
Step 4. Assemble and Garnish
- Add cooked vermicelli noodles, bean sprouts, and water spinach to bowls. Ladle the hot broth over the noodles and toppings.
- Add fried onions, coriander, and a drizzle of oil. Serve with fish sauce and chili (optional).
Read more: Authentic Vietnamese Fish Noodle Soup (Bun Ca Nuc) Recipe
Tips
- Buy fresh pork ribs early in the morning for best results.
- Skim off foam during cooking for a clearer broth.
- Cut carrots and cassava into large pieces to prevent them from breaking down during cooking.
- Adjust seasoning to your preference. This recipe suggests bolder seasoning due to the other ingredients.
- Cook on low heat to allow the broth to develop sweetness and flavor.
- Chill meatballs before adding them to the broth for a chewier texture.
Nutrition
- Calories: approximately 2500-3000
- Fat: 100-150g
- Carbs: 200-250g
- Protein: 150-200g
This restaurant-style Vermicelli with Pork Ribs and Meatballs recipe delivers a truly satisfying and flavorful meal. From the tender pork to the perfectly cooked noodles and rich broth, every element contributes to a memorable dining experience. Enjoy the fruits of your labor and savor each delicious bite!