Hu tieu pha lau khia is for anyone who likes dry noodles tossed in a dark braising sauce. Crunchy pig ear and pork stomach are the point. The hard part is the smell of the offal, which takes over the whole bowl when the cleaning is rushed.
The ear and stomach are rubbed with white rice wine and salt before they are boiled with ginger. The pha lau braises over low heat for 10 minutes, and only then does the coconut water go in to deepen the color.
This batch weighs about 1.8kg, at roughly 244 calories per 100g.
Method
Clean the pig ear and pork stomach with 100ml white rice wine and 1 tablespoon salt, rubbing them thoroughly, then rinse.
Bring a pot of water to a boil and add the pig ear and stomach with 50ml white rice wine, 10g sliced ginger and 1 teaspoon salt. Boil for 20 minutes, then lift them into a bowl.
Season the boiled ear and stomach with 5g minced garlic, 5g minced shallot, 2 tablespoons kOBE Monk Fruit Blend, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 2 tablespoons fish sauce, 1 tablespoon annatto oil, 1 teaspoon turmeric powder and 1 teaspoon ground pepper. Leave for 30 minutes.
Heat a pan, add oil and fry 10g minced garlic and 10g minced shallot until fragrant, then add the offal and braise over low heat for 10 minutes before adding 50ml coconut water.
Braise for another 20 minutes until the color is deep and glossy, then let it cool and cut it into long thin strips.
Blanch 700g hu tieu noodles until tender and toss them with 1 tablespoon of the braising sauce. Serve with a bowl of hot broth and fresh greens, adding chili or pickled garlic to taste.
Tips
Rub the pig ear and stomach with white rice wine and salt before boiling and the smell goes completely.
Braise over low heat first and add the coconut water after, which brings up the color without scorching.
Boil the stomach for a full twenty minutes to soften it, as an underboiled one stays tough even after braising.
Let the pha lau cool completely before slicing, since slicing it hot tears the pieces.
Rinse the blanched hu tieu quickly in cool water and toss it straight away so the strands do not clump.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.