Saigon Spicy Miso Ramen with street food topics
Lunch, Main Course
egg, miso, noodles, ramen
Saigon Ramen is a miso style ramen with flavours and toppings inspired by some of Saigon’s most iconic street food.
Prevent your screen from going dark
pigs trotters and knuckles work well
chicken leg bones and wings
halved. Leave the skin on if it is in good condition. Just wash it
2 large pieces
top end cut off, bottom end smashed a little
dried shiitake mushrooms
yellow rock sugar
or raw sugar
fresh ginger, grated
“white” but really light yellow colored miso
spicy chili bean sauce
mirin or sake
freshly ground black pepper
toasted sesame oil
or apple cider vinegar
Pork Braised in Coconut Juice
in one piece, often sold as strips
freshly ground black pepper
litre fresh coconut juice
pork braising liquid from the Pork Braised in Coconut Juice
Tbsp soy sauce
dried tiny shrimp
Scallion and garlic oil
or other neutral tasting oil
fresh ramen noodles
120 g per serving
Crispy fried shallots
Broth (1 day ahead)
Preheat the oven to 200 degC
Wash and dice half of the ginger.
Put the pork bones, the pork belly to be used for the braised pork, and the diced ginger in a large saucepan and fill with cold water to 30mm or so above the bones.
Bring to a boil. Boil for 5 minutes, skimming off the scum regularly.
Drain, discarding the water.
Rinse the pork bones and belly under running water, then allow to drain and dry a little.
Refer to the Pork Braised in Coconut Juice section for next steps with the pork belly.
Halve lengthways the other 100 g piece of fresh ginger.
Put the onion, garlic and ginger on a baking tray and broil until starting to blacken.
Put the pork bones, chicken wings and leg bones, and charred aromatics into a large saucepan. Add in the lemongrass stalks, star anise, shiitake mushrooms, rock sugar, and 4 liters of water.
Bring to a boil then reduce to a low simmer.
Simmer for 8 hours. Top up with hot water occasionally to maintain the same water level.
Remove and discard the solids and strain the stock through a fine strainer.
Add some ice cubes to chill the stock quickly, or sit the saucepan in an even larger container of iced water.
Store in the refrigerator overnight. Discard any congealed fat.
Pork Braised in Coconut Juice (thịt kho nước dừa) (1 day ahead)
Rub the crushed garlic and shallots, and salt and pepper into the pork belly. Set aside for 30-60 minutes.
Brush the onion and garlic from the pork belly and set aside. Otherwise it will burn when we brown the pork.
In a heavy based, high sided pan, heat the oil.
Add the pork belly and brown each side.
Add the reserved onion and garlic and stir until starting to brown.
Add to the saucepan the coconut juice, the fish sauce, and the coconut caramel.
Bring to a boil then reduce to a simmer. Skim off any scum that collects on the top.
Cover and simmer for 90 minutes.
Remove the pork belly from the braising liquid, allow to cool, then cover with plastic wrap and store in the refrigerator until required the next day.
Allow the braising liquid to cool then use for the marinated eggs.
Eggs marinated in pork braising liquid (1 day ahead)
Bring a medium saucepan full of water to a boil then reduce to a simmer.
Pierce the eggs at the wider end with a needle or egg piercer. This removes the air pocket and makes them easier to peel.
Lower the eggs into the water and cook for exactly 6 minutes. Turn the eggs occasionally in the first minute to help the yolks be centered.
Transfer the eggs to an ice bath to halt the cooking.
Carefully peel the eggs, starting at the wider end that was pierced.
Stir the soy sauce and vinegar into 300 ml of the pork braising liquid.
Put the eggs and pork braising liquid into a zip-lock plastic bag, remove any air, and seal.
Store in the refrigerator for 24 hours, moving occasionally to ensure even coverage of the marinade.
Drain after 24 hours and discard the marinade. Store in the refrigerator until needed.
Wash and chop the scallions, keeping the white parts separate from the green.
Dice the garlic.
Over a low heat, fry the white parts of the scallions and garlic in the oil until they are dark brown. 15-20 minutes.
Strain the oil through a fine strainer.
Return the oil to the pan and add the green parts of the scallions.
Put over a medium heat until bubbles start forming, then remove from the heat.
Soak the dried shrimps in boiling water.
Boil the cob of corn for 10 minutes.
Remove from the water and allow to cool.
Slice the kernels off the cob then break up any clumps.
Clean and dice the spring onions.
In a wok or skillet, sauté the spring onions and corn kernels in 20 g of the butter.
Drain the shrimps from the soaking liquid and add to them to the wok together with the fish sauce. Stir fry another couple of minutes.
Reheat if necessary before serving.
Add a nob of butter (2-3 g) atop the corn when serving
Sauté the crushed garlic and grated ginger in the butter until fragrant.
Add all the other tare ingredients to the pan except for the vinegar.
Over a medium low heat, stir until combined and steam starts rising. Do not boil. Remove from the heat.
Stir in the rice vinegar.
Cut the pork belly into 4-5mm thick slices. This should only be done after the pork belly has been in the refrigerator overnight otherwise it is likely to break apart.
Lay the pork slices on a tray and blast with a heat gun, blow torch, or under a hot broiler.
Reheat the sautéed corn if necessary.
Boil the noodles according to the packet instructions. Usually 2-3 minutes for fresh noodles, or 5 minutes for dried.
30 ml tare to 300 ml broth.
Add a small knob of butter (2-3 g) atop the corn when serving
Tried this recipe?