Kway'teo

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/20/2020

A traditional "dry soup" from Asian food authority Corinne Trang.

5 hr 15 min Prep: 15 min Cook: 5 hr
Serves: 8 Save

Ingredients (21)

  • Stock:
  • 3 to 4 pound slab baby back pork ribs
  • 3 tablespoon fish sauce
  • 4 ounce fresh ginger, peeled and thinly sliced
  • 8 -- green onions, finely chopped
  • 1 pound daikon, peeled and cut into 1-inch rounds
  • 5 quart water
  • 1 teaspoon white or black peppercorns
  • 1 teaspoon kosher salt
  • Soup:
  • 3 tablespoon vegetable oil
  • 8 clove garlic, minced
  • 2 -- limes, quartered
  • 2 -- red Thai chiles, stems and seeds removed and thinly sliced into rounds
  • 1 pound fresh mung beans sprouts, thin roots removed
  • 4 -- green onions, thinly sliced
  • 1 bunch cilantro, coarsely chopped
  • 1 pound ground pork
  • 1 pound dried rice sticks or rice noodles
  • 24 -- shrimp, peeled and deveined
  • 1 tablespoon fish sauce

Directions

  1. To prepare stock, place pork ribs, fish sauce, ginger, green onions, daikon and 5 quarts water in a large stockpot. Bring to a boil over high heat. Reduce heat to medium-low, partially cover with a lid, and simmer 4 to 5 hours. Add salt and peppercorns; simmer an additional 30 minutes, skimming foam and fat from top. Strain stock, discarding solids.
  2. To prepare soup, heat oil in a small pan over medium heat. Add garlic and fry until golden. Remove from heat and transfer to a heatproof bowl. Set aside.
  3. Place lime wedges, chiles, bean sprouts, green onions and cilantro in separate dishes.
  4. Bring stock to a boil over high heat. Reduce heat to low and simmer. Place a small portion of pork in a ladle and lower it into the pan just enough to allow some of the stock inside the ladle. Stir with a fork to separate the pork and release the contents into the stock. Repeat with remaining pork.
  5. Bring a large pot of water to a boil over high heat. Cook noodles until tender yet firm. Drain well, reserving cooking liquid. Cook shrimp in the cooking liquid until opaque, about 1 minute. Drain well.
  6. Transfer noodles to 8 soup bowls. Place shrimp on top of noodles. To serve as a regular soup, ladle broth with ground pork over each serving of noodles and shrimp. To serve as a dry soup, use a slotted spoon to transfer ground pork over noodles and shrimp. Ladle broth into 8 individual small rice bowls and serve on the side for sipping throughout the meal.
  7. Garnish with fried garlic and oil, chiles, bean sprouts, green onions and cilantro. Squeeze a lime wedge over each serving. Add fish sauce.

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