This is incredibly easy to make, and you absolutely don’t need to be too precise to turn all the ingredients into an amazing dish. This is perfect for a Sunday when you have time to prepare in the morning, and end the week with a healthy yet yummy dish!
(most of these are always in an Asian kitchen). But I got almost all of them here in the US so I bet you guys can get them easily too!For the char-siu pork:
- Pork (of course!). Make sure you slice them into palm-sized pieces.
- Fish sauce, oyster sauce, soy sauce, pepper. You can just replace all of these with salt.
For the broth:
- Flour (optional)
- Dried shrimps. I bought these from Vietnam, but it’s sold in almost every Asian grocery store.
- Shiitake mushrooms
- A sweet onion
- Scallions (Some people call it spring onions)
- Your favorite type of veggies! (I used bok choy here).
- And egg(s)! This is also optional.
Let’s get started!
- Prepare your meat at least 12 hours before you plan to cook:
- Mix granulated sugar and brown sugar (optional) with a little bit of water in a pot. Put on high heat until the mixture starts to boil, then lower to low heat for about 20 minutes or more, until it starts to become dense. Add 2 lemon drops, then wait for another 5 minutes. Turn off the heat.
- Add salt, pepper, minced garlic, shallot, five-spice, fish sauce, soy sauce, and just a tiny bit of oyster sauce. Mix them well and simmer on low heat.
- Let cool for 3 minutes, then pour over the meat. Keep in the fridge.
- When your meat is ready (which is at least 12 hrs later), let’s actually start cooking! Preheat oven to 350oF. While you wait, put some dried shrimps and shiitake mushrooms in warm water so they soften.
- Boils some water on a big stove (you will use this to cook so make sure it’s big enough!)
- Slice some sweet onions.
- When the water boils, put all the dried shrimps, shiitake mushrooms, and sweet onions in and lower the heat so you only have small bubbles! Your broth will be super flavourful! I came up with this way of cooking from Chef Gordon Ramsay 😉
- Take your meat out of the fridge and roll it over several times so the sauce covers it evenly. Then start to roast it in the oven for about 15 minutes. After that, pour all the excess sauce on the meat, and roast for another 20-30 minutes.
- Now is the time to take your eggs out of the fridge! I use one egg per serving, but you can use as many (or few) as you want. Separate the yolks, you’ll only use this. Put it aside.
- Stir the bok choy with just a little bit of oil, oyster sauce, and soy sauce.
- Rinse your noodles under cold water for 30 seconds.
- Add some salt or fish sauce to the boiling broth. Taste it a little bit and make sure you are satisfied with it, then take out all the sweet onions. Now put the bok-choy and noodles in. The type of noodle I used was coated with a lot of flour, so if yours is not, then put one tbsp of all-purpose flour in with it so your broth is a little bit condensed. Then boil the noodles with the broth until the noodles are soft enough to your taste.
- Take the noodles out and divide into the bowls. Then start to use a big spoon to carefully dip one egg yolk at a time into the boiling broth. Cook it for as long as you want, then put the cooked egg yolk in the noodle bowl.
- When the meat is ready, take it out and slice into very thin slices. Put the meat in the bowls.
- The final step: Add some scallions to your broth, and pour the broth into each bowl. Your noodle bowl is done! Bon appetit! ❤