How to eat by yourself?🦐🦑🍜

🥦 raw materials.

Pork bone broth or water: 1.5 litres

Kha: 1 prong (shredded glasses)

Lemongrass: 2 trees (smash and slice)

Bergamot leaves: 4-5 leaves (tore out the central stem)

Coriander Root: 2 Root (Smash Enough Break)

Shallot: 3-4 Heads (Smash Enough Break)

Sea machine and noodle machine

Fresh shrimp: 5-6 each (unsheathing the shell, dissecting the back to the tail)

Octopus: 1-2 each (cut into pieces or into glasses)

Scalded fish meat or fish balls: as you like

Noodles: (small, large, noodle, or vermicelli, as you like)

Side vegetables: sprouts or morning glory

Seasoning a thick sauce (per 1 large bowl)

Burnt chili paste: 1-2 tablespoons

Fresh condensed milk: 3-4 tablespoons

Fish sauce: 2 tablespoons

Pure lemonade: 2-3 tablespoons (diluted-increased as you like)

Pounded Garden Chili Pepper: 1 tablespoon (by Favorite Spicy Level)

Ground Roasted Peanuts: 1-2 tablespoons (add or not, but put and will be very noisy)

Parsley and coriander Thai alley: for sprinkles

🍳 steps to do:

Step 1: Prepare the basic kettle broth.

1. Put a pot of broth (or water) and wait until it boils. Then add coriander root, kha, lemongrass, bergamot leaves and shallots to boil until the aroma of the herbs.

2. Adjust to medium fire. Boil, simmer for a moment to bring out the full taste of the herb.

Step 2: Scalding the sea machine and the line.

1. In a boiling pot of boiled broth, put shrimp and squid in it and scald it to ripen (shrimp turns orange, beef squid starts to bounce) Tip: Don't scald it too long because the meat will be sticky and shrink. Then scoop it up and set it aside first.

2. Separate another pot to cook the strands and sprouts and put it in a bowl. Then bring the scalded sea machine and place it on top.

Step 3: Seasoning the thickened kettle (bowl split cooking recipe for stable spicy)

1. Prepare a small mixing bowl. Put burned chili juice, fresh condensed milk, pounded chili pepper, fish sauce and ground roasted peanuts into it.

2.Scoop the hot broth from the pot of yum (filter out the herbal meat) about 1-1.5 dipper. Put it in a mixing bowl. People let the ingredients and sintered chili paste melt well together.

3. Finish with lemon juice (no lemon juice should be added to the boiling broth on the stove, because it will make the lemon bitter and the smell evaporate). Taste the taste, sour, salty, sweet, from sintered chili sauce, and spicy as you like.

Step 4: Assemble the draft

1. Pour the finished seasoned puree. Topple it into a bowl of noodles with strands and seaware prepared.

2. Garnish with Thai coriander alley and parsley alley. Add fragrance. Ready to serve hot.

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