Sotanghon with Sayote and Giniling

Method11 steps

1. 1

   Step 1: Before heating the pan, wash, peel and slice both chayote (2), peel and mince the onion (1), peel and chop all five garlic cloves, and wash and chop the three green-onion stalks. Keep the green-onion bottoms separate from their green tops, and hold the prepared vegetables. Combine all 4 tablespoons of cooking oil and 1 teaspoon of annatto seeds in a cooking pan or pot. Heat while gently stirring; when the oil shimmers, turn off the heat and continue stirring until it turns orange. Strain or lift out the annatto seeds and discard them, keeping the coloured oil.

   Uses 2 chayote, washed, peeled and sliced · 1 onion, peeled and minced · 5 garlic cloves, peeled and chopped · 3 green-onion stalks, washed and chopped; separate the bottoms from the green tops · 4 tbsp cooking oil for the annatto infusion · 1 tsp annatto seeds · Water for washing chayote and green onions, as needed

2. 2

   Step 2: Return the annatto oil to the heat. Sauté all the held garlic in it until the garlic begins to brown.

   Uses The strained orange annatto oil, with prepared vegetables held separately · All five chopped garlic cloves held from step 1

3. 3

   Step 3: Add all the held minced onion and green-onion bottoms. Sauté until they soften, keeping the green tops for serving.

   Uses All garlic and used annatto oil · All minced onion and the bottoms of all three green-onion stalks held from step 1

4. 4

   Step 4: Add all 4 oz of raw ground pork. Break it into small crumbles and sauté until it browns.

   Uses All garlic, onion, green-onion bottoms and annatto oil · 4 oz raw ground pork

5. 5

   Step 5: Add the measured 2 teaspoons of initial fish sauce and stir it through the browned pork.

   Uses All pork, aromatics and annatto oil · 2 tsp fish sauce for the initial pork seasoning

6. 6

   Step 6: Pour in the first 2 cups of soup water, keeping the remaining 6 cups separate. Cover and bring the pot to a boil. Reduce the heat to low and cook at a gentle boil for 2 minutes.

   Cook pork in the first water share · 2 minUses All browned pork, aromatics, oil and initial fish sauce · First 2 cups of the 8-cup water supply

7. 7

   Step 7: Add the remaining 6 cups of soup water and let the pot return to a boil.

   Uses All pork, aromatics and first 2 cups of soup water · Remaining 6 cups of the 8-cup water supply

8. 8

   Step 8: Stir in all the held sliced chayote and all 4 oz of dry sotanghon. Cook at a gentle boil for about 8 minutes, until the chayote is tender and the noodles are soft. The ground pork must be fully cooked to 71°C / 160°F; continue cooking gently if needed.

   Finish chayote, noodles and pork · 8 minUses All pork, aromatics and eight-cup soup water supply · All sliced chayote held from step 1 · 4 oz dry sotanghon vermicelli

9. 9

   Step 9: Taste and add additional fish sauce and ground black pepper as needed.

   Uses All fully cooked pork, noodles, vegetables and broth · Additional fish sauce to taste at finishing · Ground black pepper to taste

10. 10

    Step 10: Transfer the hot soup to a serving bowl and garnish it with all the held chopped green-onion tops.

    Uses All finished soup · All chopped green tops held separately from step 1

    
11. 11

    Step 11: Share between four portions and serve hot.

    Uses All hot soup and its green-onion garnish