How to Make Banh Canh Nam Bao Ngu (Mushroom and Pork Ball Noodles)

Method

1. Rinse the oyster mushrooms in salted water and drain them. Peel the carrot and cut it into flower shapes, cut the onion into long wedges, slice the shallots thinly and chop the spring onion finely.
2. Set a pot over the heat, add 2 tablespoons cooking oil and fry the shallots until fragrant, then add the onion and stir quickly.
3. Add the carrot and stir. Pour in 2 liters of water with 1 tablespoon seasoning powder, 2 teaspoons kOBE Monk Fruit Blend and 1 tablespoon fish sauce, and cook over medium heat.
4. Mix 200g ground pork with 1/2 tablespoon seasoning powder and 1/2 teaspoon black pepper, then roll it into balls. Have 200g fish balls ready.
5. Once the pot boils and the carrot starts to soften, add the oyster mushrooms, then drop in the pork balls and fish balls.
6. When the pot returns to a boil, add the rest of the seasoning powder and 2 teaspoons MSG to taste, then turn off the heat.
7. Blanch 500g banh canh noodles in boiling water for about 1 minute, drain them, put them in bowls and ladle over the broth. Scatter the spring onion on top.

Tips

• Mix the ground pork with seasoning powder and pepper before rolling, which is what makes the balls savory.
• Add the oyster mushrooms only once the carrot has started to soften so they keep their bite.
• Roll the balls small and even and drop them into boiling liquid, since cool liquid makes them fall apart.
• Blanch the banh canh noodles for exactly 1 minute and lift them out, as longer leaves them soft and clouds the broth.
• Add the last of the seasoning powder once the pot returns to a boil, which is when the flavor balances.