-
1
Prepare the crisp-fried shallots.
-
2
Reserve one tablespoon of the oil.
-
3
Soak the rice sticks and preserved vegetables separately in warm water for 30 minutes.
-
4
Drain.
-
5
Combine one tablespoon of the preserved vegetables, the chicken thighs, shrimp and the chicken broth in a soup pot and bring to a boil.
-
6
Reduce the heat and simmer for 10 minutes.
-
7
Remove the shrimp and refresh under cold water.
-
8
Set aside.
-
9
Continue to simmer the broth until the chicken thighs are cooked; 10 to 15 minutes longer.
-
10
Remove the chicken pieces and refresh under cold water.
-
11
Set aside.
-
12
Cover the soup pot and set aside.
-
13
Meanwhile, in a skillet heat one tablespoon of the oil over moderate heat.
-
14
Add the pork cutlets and cook on both sides until browned, about six minutes.
-
15
Remove and allow to cool.
-
16
Thinly slice the pork.
-
17
Remove the chicken meat from the bones and thinly slice.
-
18
Peel the shrimp and halve lengthwise.
-
19
Set aside.
-
20
Heat the remaining 1/4 cup oil in a skillet.
-
21
Add the garlic, the remaining two tablespoons preserved vegetables and the scallion greens (reserve two tablespoons to garnish the broth); stir-fry briefly.
-
22
Add the fish sauce, soy sauce, sugar, sesame oil and 1/4 cup of the soup broth and bring the mixture to a boil.
-
23
Remove the sauce from the heat and set aside.
-
24
Bring three quarts of water to a boil in a pot.
-
25
Pack the bean sprouts and scallion pieces in a strainer.
-
26
Dip the strainer in the boiling water for five seconds.
-
27
Remove and refresh under cold water.
-
28
Drain.
-
29
Drop the rice noodles into the boiling water.
-
30
Drain immediately.
-
31
Rinse with cold water to remove any excess starch.
-
32
Dry again.
-
33
Divide the sauce, bean sprouts, scallions and noodles among four large soup bowls.
-
34
Arrange the pork, chicken and shrimp over the top.
-
35
Sprinkle with the fried shallots, cilantro and black pepper.
-
36
Reheat the broth; then ladle into four small soup bowls.
-
37
Sprinkle with the reserved scallion greens and a dash of sesame oil.
-
38
Before eating, toss the noodles.
-
39
Serve the broth on the side.
