Hu Tieu Nam Vang

Hu Tieu Nam Vang, aka Phnom Penh Noodle Soup. How do I know about this Cambodian Noodle Soup? Remember, I did my tour to Vietnam and Cambodia (Ho Chi Minh City, Siem Reap & Hanoi)? Though I didn't explore till Phnom Penh, but pretty much those Vietnamese and Cambodian food I tucked into did justice to my palates (Vietnamese Steamed Fish, Shrimp Pho, Vietnamese Fish Soup & Vietnamese Noodle Soup) and the noodles dishes in these two countries? Of course their origin must be highly regarded, yet, don't you think we do have the liberty to modifying and tweeting recipes without compromising on the much needed quintessential tastes (Ikan Balado, Singapore Laksa & Nyonya Lam Mee) no matter where they originate from? We can right? Depending on country specific ingredients and also, considering the type of meat we eat? Sure, why not? That's why I had to align and adjust Hu Tieu Nam Vang to our preference and like I have already told you before, pork and chicken are a taboo for my other half-half (Prawn Noodle Soup, Penang Assam Laksa & Chinese Chicken Noodle Soup)? So, between between seafood and lamb, I thought lamb should be a good run for Hu Tieu Nam Vang. My version of Hu Tieu Nam Vang? Lamb broth generously ladled over rice noodles assembled alongside crispy fried lamb, fresh herbs and beansprouts, paired with a dipping sauce made from chillies, garlic, soy sauce, sugar and lime.

Ingredients
For broth
1/2 kg lamb bones 
1 inch ginger - slice

Other ingredients

300g minced lamb

1 tsp minced garlic

3-4 sprigs basil leaves – only the leaves 

2-3 sprigs of spring onion – slice

2-3 sprigs of coriander leaves – slice

½ cup bean sprouts – clean and blanch

Rice noodles (as needed) – blanch to soften

Black pepper and salt for taste

2 tbsp oil
Salt to taste

For the dipping Sauce

3-4 red chillies

3 garlic – chopped

2 tbsp soya sauce
1/2 tsp sugar

1 lime – extract juice

** Combine all together

Method:
For broth
Add lamb bones and ginger in a pot.
Pour about 2 liters of water.
Simmer over low heat to extract broth.
Drain broth and pot back in the pot. 
Season with salt and pepper, keep broth simmering over low heat till serving time
Thereafter, mix lamb with minced garlic.

Heat oil and fry lamb mixture till crispy and crunchy. 
Remove and keep aside (all of it, including the oil). 
Assemble noodles alongside crispy lamb, bean sprouts and herbs.

Generously ladle broth over and serve with chilli garlic dipping sauce.