Addictive Spicy Chili Salt Mixed Noodles
Vietnamese · Organized from the video by Cô Ba Bình Dương
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Ingredients
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Steps
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- 1
Puree the chopped onion in a blender, then set aside.
💡 Use a blender to ensure a smooth sauce texture.
- 2
Blend shallots, garlic, and ginger until smooth.
💡 The aromatics should be finely blended.
- 3
Add the chili to the mixture and blend again.
💡 Using bell peppers can make the sauce more visually appealing.
- 4
Heat 4-5 tbsp of cooking oil in a pot over medium heat. Sauté the shallots, garlic, and ginger until fragrant.
💡 A slightly larger amount of oil helps preserve the sauce for longer.
🔥 medium heat
- 5
Add the pureed onions to the pot and sauté for about 1 minute until slightly browned.
💡 Onions contain a lot of water, so they don't need to be sautéed until golden.
🔥 sauté⏱ 1 minute
- 6
Add the chili peppers and stir well until fragrant. Add the chili paste, ketchup, tomato sauce, Korean chili powder, and Gochujang. Mix thoroughly.
💡 The chili paste and Gochujang provide the characteristic aroma.
- 7
Season with seasoning powder, salt, sugar, MSG, fish sauce, and pepper. Add 100 ml of filtered water. Bring to a boil over medium heat, then simmer for 2 to 3 minutes until thickened. Turn off the heat, let it cool slightly, and blend in a food processor until smooth. Store in a glass jar in the refrigerator.
💡 Use medium heat to prevent the thick sauce from boiling over. The finished sauce yields about 500g.
🔥 boil → medium heat → simmer⏱ 2 to 3 minutes
- 8
In an Instant Pot, combine pork ribs, 3 liters of water, 1 tsp salt, 8g rock sugar, and 300g white radish. Set to 'suing' mode for 4 minutes. Once done, remove the onion and use the broth for the noodles.
💡 Blanching ribs in boiling water first helps make the broth clearer.
⏱ 4 minutes
- 9
Soak dried shrimp in hot water for 15 minutes. Blend the shrimp in a food processor until smooth. In a pan, sauté 1 tbsp of minced garlic in 1 tbsp of oil until fragrant. Add the shrimp and stir-fry for 1 minute. Add 1/2 tbsp salt, 2 tbsp sugar, and 1 tsp MSG. Mix well. Add 1.5 tbsp Korean chili powder and stir-fry briefly to dry the mixture. Set aside.
💡 The mixture should be dry and crumbly. Do not roast the chili powder too long or it will turn black.
⏱ 15 minutes⏱ 1 minute
- 10
Fry sliced onions in a generous amount of oil on medium heat until light yellow. Turn off the heat and let the residual heat finish them. Transfer to a bowl.
💡 The remaining heat helps the onions become golden without burning.
🔥 medium heat
- 11
Boil eggs in water with ginger. When boiling, cover and turn off heat, letting them steep for 3 minutes. Cool in ice water and peel.
💡 Steeping the eggs ensures the yolk stays in the middle.
🔥 boil⏱ 3 minutes
- 12
Boil noodles in salted water. Remove once softened. In a large bowl, combine noodles with 1 tsp fried onion oil, 1 tsp chili sauce, 1 tsp ketchup, and 1/2 tbsp chili salt. Mix well, then top with an additional 1/2 tbsp chili salt and fried onions.
💡 Don't overcook the noodles; they should be chewy.
🔥 boil
- 13
Serve the noodles with the pork rib broth, soft-boiled eggs, and shrimp. Garnish with green onions and pepper.
💡 The runny egg yolk creates a creamy sauce when mixed with the noodles.
Tips
- The sauce can be stored in the refrigerator for about 2 weeks.
- For the broth, 70-80g of the prepared sauce per liter of broth is the recommended ratio.
- The chili salt is a versatile seasoning for rice or salads.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Cô Ba Bình Dương on YouTube