Invented by resourceful Taiwanese fisherman as a way of making money during the off season, this delicious noodle soup is packed with a flavorful pork-and-shrimp broth, long-simmered meat sauce.
The normal serving size is usually small, being considered more of a snack than an entree. This is not a noodle soup dish for eating to get full like other Asian noodle soups.Read more
Chinese wheat noodles (oil noodles)
6 Prawn or large shell-on shrimp, preferably with heads
6 teaspoons Black vinegar
How to cook
Boil prawn heads to be used as the soup base
Boil noodles and bean sprouts in hot water, while shaking them up and down
Pick up noodles and bean sprouts, put bean sprouts on the bowl first and then put noodles on the bean sprouts in bowl. Topped with minced pork and prawn.
Add the prawn head soup, and then add some seasoning to your taste: typically black vinegar, garlic and cilantro.
Also can be topped with an egg or pork ball