Num pachok chern chrouk. (Pork hock noodle soup).

Khmer Krom Recipes
Savory noodle soup with tender pork hock and beef flavor spicy lemon-grass broth is delicious Khmer Krom ethnic food. Base on the authentic of this recipe, meat is to dips in either with pickle fish sauce *tirk pa-hok* or with shrimp paste sauce *tirk ka-pik*.
Vietnamese people loves this Khmer Krom soup so much that they changed Khmer Krom recipe name to Vietnamese name *Bun bo Hue*, and never gives us any credit which is no surprise to me since they also took our land. On 6-4-1949, French government illegally gave *Kampuchea Krom*( now know as South Vietnam) to Viet Nam. Hue (now know as Central Vietnam)was part of Champa that Khmer Empire was once ruled Champa and most of South East Asia.
This Khmer Krom recipe is very easy to cook.
How to make that: 
Ingredients :

8 Cups water
1 pack of vermicelli noodles
3 lbs Pork hocks
1 lb Chicken back bones
½ lb Lean beef (London broil or round steak)
½ lb Lean pork meat
5 Stalks lemon grass, bundle and tie together with it leaf
1 Whole large yellow onion
3 Whole cloves garlic
10 Cups water
1 Tablespoon vegetable oil
2 Cloves garlic, minced
1 Small yellow onion, sliced
1 Teaspoon paprika
2 Tablespoons fish sauce
½ Teaspoon salt
1 Tablespoon sugar
¼ Teaspoon black pepper
2 Tablespoons dried roasted onion (sold at most Asian markets)
3 Stalks of green onion, chopped
1 Young banana blossom, slice thin, soaked in water, rinsed and drained
½ lb Asian water spinach (ta-kuong), remove leaves, shredded stalks to long, thin strings
A handful of chopped herbs( mint, sweet basil leaves, Asian coriander) ,or your favorite fresh herbs
1 Lemon or lime, sliced
6 Chopped hot chili pepper, or to your taste (option)

Procedures :
Put water in a large pot, cook till water bubbling, add noodle to boiling water, cooked till noodle tender. Pour cooked noodle in a colander, rinsed under cold water, drained and set a side.
In a large soup pot, put pork hock, chicken backbones, lean beef, lean pork meat, lemongrass, onion, garlic and 10 cups water, cook till beef and lean pork meat tender ( it usually tender before pork hocks). Removes pork meat and beef, put it in a large plate, when it cool, slices meat thinly and set a side.
When the pork hock tender to your liking (my family prefer pork hocks chewy and not over cooked ), removes cooked pork hocks, put it a plate and set a side.
Removes and throw away chicken bones,lemon grass, onion and garlic from the soup stock, keep soup stock simmering.
Heat up a small sauce-pan.
When sauce-pan is hot, add oil, sauté minced garlic, sliced yellow onion and paprika till onion caramelized, pour in soup stock.
Seasoning soup broth with fish sauce, salt, sugar and black pepper, keep soup stock simmering on the stove.
In a large bowl, mix vegetables together and set a side.
To serve this soup, put some cooked noodled in a large bowl, arranges few slices of beef,lean pork meat and pork hock on top of noodles, and pour hot soup stock over.
Top with green and roasted dried onion. Serve immediately.
Serve hot a long with a plate of mix vegetables, slice lemon or lime, chopped chili pepper, and shrimp paste sauce.


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