3 quarts chicken broth
2 lbs fresh flat rice noodle
12 cooked shrimps
1/2 lb fried fish cake, sliced
1/2 lb ground pork
1 shallot, minced
1 T roasted peanut, grounded
1 t tamarind powder
2 t saté sauce
1 T preserved cabbage
1 T vegetable oil
salt, pepper, sugar and fish sauce to taste
2 cups bean sprout
1/2 cup chopped green onion and cilantro
Heat oil and stir fry the shallot briefly, add ground pork and stir fry until cooked, about 3 minutes. Season pork with fish sauce and pepper. Set aside.
In a soup pot, add preserved cabbage and tamarind powder into 3 quarts of stock and bring it to a gentle boil. Add saté, sugar, salt and fish sauce to taste.
Put flat noodle in a bowl with bean sprout. Top with fish cake, shrimp and ground pork. Sprinkle chopped green onion and cilantro and roasted peanut. Pour hot soup over and serve.
