Asian · Food · hmong · Hmong Version · Noodles · Soups · Southeast Asian · Uncategorized

Clear Broth Noodle Soup

Hello Hello,

Today will be about one of my favorite subject, food. I’m sure that we all love to eat so I decided to do this post for those of you who love to eat. Plus, it’s a good thing to also talk about other things beside beauty. And for the longest time, I had been wanting to venture onto different things such as sharing food recipes with you all. That is why today I will be sharing this delicious dish with you. This is one of my favorite dish because it is a soup and the broth is very refreshing compare to other broth that can be thick, oily, or fatty. As the name of this post stated, the broth is clear and you don’t require a lot of ingredients.

So write it down on your grocery list to get these stuff from you local asian market or the asian aisle at any market.

  • 1 pk. of noodles (more or less depend on the amount of ppl)
  • 3 link of pork belly
  • 3 pork melt (optional)
  • 1 block of pork blood (optional)
  • cilantro (optional
  • thai chilies (optional)
  • beef paste


  1. Fill a medium to large pot with water (this liquid will be use as the main broth so save it)
  2. Put the pork belly in the pot of water and cook it until the meat is ready (about 20-30 minutes depending on thickness of meat)
  3. In another pot, fill it with water and boil the melt. (about 20 minutes max to cook)
  4. Once the melt is cook, boil the pork blood on low/medium heat (the water shouldn’t be boiling with water. The reason is because we don’t want to create too much air bubbles in the blood.)
  5. When the pork belly is cook take it out and cut it into thin slices. Do the same thing to the melt and pork blood once its cook.
  6. Once you cut all of the meats you can put it back into the liquid that was boiled with the pork belly.
  7. Add salt and chicken/vegetable seasoning to make it taste flavorful.
  8. Now it’s time to boil the noodles by filling up a medium/large pot with water and add about 2 tablespoon of oil into the pot.
  9. Boil the noodles for about 10 minutes. Stir constantly so the noodles won’t stick to the pot and cook evenly. (Tips: Add about a tablespoon of oil to the water to help reduce noodle sticking to bottom if not already using a non-stick pot.)
  10. Cut up the cilantro and pepper into little pieces.
  11. Once you test the broth and it taste salty to your preference then you can turn the heat to low.

Finally, the last thing you do is just put the noodles in a bowl, pour the liquid over it and garnish with the cilantro, beef paste and some garlic pepper oil. Of course, the garnish are optional and base on your preference.

Just something I want to point out about cooking is that some ingredients are optional and the amount you use depends on your preference. It is not like baking where you have to be super precise. That is why I love cooking more than baking.




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