Fried taro sticks 150 g
Dried rice noodles 75 g
Stock 1000 g
Fried shallots 1 tbsp
Braised minced pork 2 tbsp
White pepper 0.5 tsp
Chopped spring onion or Chinese celery to taste
Method:
1. Peel the taro and cut into sticks.
2. Deep-fry until crisp on the outside. Any extra can be frozen.
3. Bring the stock to the boil with the fried taro, add the rice noodles you soaked earlier, bring back to the boil, stir in the fried shallots, and it is ready to serve.
4. Once in the bowl, add a little braised minced pork and scatter over spring onion or Chinese celery and white pepper.
A simple, very good taro rice noodle soup. If you have no braised pork to hand, use a little shallot sauce instead — but add salt to the stock to compensate, since the shallot sauce is deliberately low in salt. The aroma, though, is not in question.