65 minutes
A comforting and flavorful noodle broth made with bean threads, dried shrimp, turmeric, and fish sauce.
Bean Threads
0 lb
Large Dried Shrimp
cups
Water, warm
cups
Garlic Clove, minced
each
cups
teaspoons
Shallots, sliced
cups
teaspoons
Cayenne
teaspoons
cups
teaspoons
tablespoons
Black Pepper, freshly ground
teaspoons
1. Soak the Bean Threads
Soak the bean threads in cold water for about 10 minutes until they soften. Drain well and cut into shorter lengths.
2. Soak the Dried Shrimp
Soak the dried shrimp in 2 cups of warm water for about 20 minutes. Drain and reserve the soaking water.
3. Cook Shallots and Turmeric
In a large pot, heat the peanut oil over medium heat. Add the turmeric and sliced shallots. Cook for about 5 minutes until shallots become translucent.
4. Add Garlic and Chile Powder
Add the minced garlic and red chile powder (or cayenne) to the pot. Stir well and cook until the garlic becomes fragrant.
5. Add Shrimp and Water
Add the reserved shrimp and stir. Pour in the reserved shrimp water and an additional 3 cups of water. Raise the heat to bring the mixture to a medium boil. Let it boil for about 5 minutes.
6. Add Noodles, Salt, and Fish Sauce
Add the soaked bean threads, salt, and fish sauce. Boil gently for another 5 minutes until the noodles are tender.
7. Add Black Pepper and Serve
Stir in the freshly ground black pepper just before serving.
Use the freshest and highest quality ingredients available, make your own stock if possible.
Gently sauté onions, garlic, ginger, and spices before adding liquids to release essential oils and maximize flavor profiles.
Season judiciously with salt, fish sauce, or soy sauce for umami, and a touch of sugar or honey to balance.
A splash of acidity with lime or lemon juice, or vinegar, added just before serving can brighten the dish.
Choose high-quality noodles and cook to al dente, as they will continue to absorb broth in the bowl.
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