150g prawns
200g squid, insides cleaned out
200g pork belly
750 ml chicken stock
200g thick rice vermicelli
200g yellow noodle
3 eggs
1 tsp fish sauce
2 small limes
2 tbsp sambal chili
1/2 tsp pepper
Serves Two Total Time: 60 minutes
Remove the heads from the prawns and peel them. Add one tbsp sesame or other oil to a small pan and fry the prawn heads over medium heat for about a minute.
Meanwhile bring the chicken stock to a boil. Once finished, add the prawn heads to the chicken stock along with the pork belly.
Cover the pot and let simmer for at least 45 minutes. Meanwhile blanch the squid and the prawns, boiling for one minute and then placing in ice water.
Cut the squid into half a centimeter slices, and peel the prawns.
Once the stock is finished, in a wok or large pan, add two tbsp sesame or other oil and add the eggs over medium heat. Scramble the eggs for about two minutes before adding the yellow and vermicelli noodles.
Take out the pork belly from the stock and then pour it through a sieve and then add 1/3 to the noodles. Fry the noodles until the stock has mostly disappeared. Then add another 1/3 along with the pepper and fish sauce.
Cover the pan/wok and let cook for about 6 minutes. Meanwhile cut about 1/3 of the pork belly into small strips. The rest will be discarded.
Uncover the pan/wok and add in the last 1/3 of the stock along with the prawns, squid and strips of pork belly. Fry over high heat until no liquid remains, stirring constantly. Serve hot along with the sambal chili and lime, slightly cut open.
