Zuppa di Granchio e Maiale alla Phnom Penh (Mì Vằn Thắn Cua Tôm)

Istruzioni

1. 1

   Sciacquare le ossa di maiale e la carcassa di pollo sotto acqua fredda. Sbollentarle in acqua bollente per 5 minuti, quindi scolare e sciacquare di nuovo. Questo rimuove le impurità per un brodo più pulito.

   ~10 min
2. 2

   Pelare e tagliare a metà la cipolla gialla. Scottare il lato tagliato della cipolla e dello zenzero su fiamma viva o sotto il grill finché non saranno leggermente dorati e fragranti. Questo aggiunge profondità al brodo.

   ~15 min
3. 3

   In una pentola capiente, unire le ossa di maiale sbollentate, la carcassa di pollo, la cipolla scottata, lo zenzero scottato, l'anice stellato, la stecca di cannella e 4 litri d'acqua. Portare a ebollizione, quindi ridurre il fuoco a sobbollire.

   ~5 min
4. 4

   Skim off any foam or impurities that rise to the surface. Simmer gently, uncovered, for at least 2-3 hours, or until the broth is rich and flavorful. The longer it simmers, the better.

   ~180 min
5. 5

   While the broth simmers, prepare the wonton filling. In a mixing bowl, combine ground pork, chopped shrimp, crab meat, 1 tablespoon chopped scallions, 1 tablespoon chopped cilantro, garlic chives, sesame oil, white pepper, and 1/2 teaspoon salt. Mix well until everything is combined.

   ~15 min
6. 6

   To assemble the wontons, place a teaspoon of filling in the center of each wonton wrapper. Lightly brush the edges of the wrapper with egg white. Fold the wrapper in half to form a triangle, then bring the two bottom corners together and press to seal, creating a classic wonton shape.

   ~25 min
7. 7

   Once the broth has finished simmering, strain it through a fine-mesh sieve into a clean pot. Discard the solids. Stir in the rock sugar, fish sauce, and remaining salt. Taste and adjust seasoning as needed. Keep the broth hot over low heat.

   ~10 min
8. 8

   In a separate medium saucepan, bring lightly salted water to a rolling boil. Cook the egg noodles according to package directions until al dente. Drain immediately and rinse with cold water to prevent them from sticking. Toss with a little vegetable oil.

   ~10 min
9. 9

   In the frying pan, heat 1 tablespoon of vegetable oil and the optional pork lard over medium-high heat. Add the assembled wontons in a single layer (you may need to do this in batches). Pan-fry for 2-3 minutes per side until golden brown and crispy.

   ~8 min
10. 10

    To serve, divide the cooked egg noodles among 4 serving bowls. Ladle the hot broth over the noodles. Top with a few pan-fried wontons, a generous portion of fresh crab meat, and a sprinkle of chopped scallions and cilantro.

    ~5 min
11. 11

    Serve immediately with lime wedges and optional sliced chilies on the side for guests to customize their soup.