4 big cloves garlic
1 cup fermented soybean paste (actually 3 heaped Chinese soup spoons)
3 – 4 tablespoons (actually 2 heaped Chinese soup spoons) mild chilli powder, brightly coloured – not from bird’s eye chillies
3 – 4 tablespoons (actually 2 heaped Chinese soup spoons) coarser dried chilli flakes
750 g fatty pork such as belly pork, minced (3 big handfuls when minced), or a mix of pork and beef which is evidently especially delicious.
1 cup palm oil (or other vegetable oil, but not coconut, mustard or olive oil)
Salt to taste
MSG to personal taste
2 tomatoes, sliced in small wedges
Put the garlic cloves and ½ teaspoon of salt in a mortar and pound for a minute.
In a hot wok or frying pan, add the cup of oil. When heated, slip in the garlic mixture and fry while moving it about until the garlic is browned. Before it burns (!!), add about 1 cup of tua nao paste and stir to mix. Continue to fry together until the oil returns.
Add the two types of chilli and keep on frying, while moving the sauce around the pan.
Add the tomato slices and stir fry until the moisture comes out. The paste is ready when it smells good and the tomato has started disintegrating.
Add the minced pork, 2 teaspoons more salt (or to taste) and 1 – 2 tablespoons of MSG. (Remember, this is a very concentrated sauce expected to last a few days refrigerated (hence the oil, salt and pork fat) and to serve many people).
Keep on frying until the meat is thoroughly cooked then thin with water to a thick Western savory mince consistency. Then, um, add another tablespoon of MSG and stir to mix in. Continue to cook until the oil returns again and then transfer to a deep bowl to cool. In the cold, the fat in the sauce will solidify. It is the oil, chilli and reduced water content that preserves the sauce.
250 g pork bits
Half a pot of water (2 – 4 litres depending on how many people you have to feed, ours fed four with plenty left over. Don’t worry about the quantity because all the flavour comes from the sauce and condiments added later. This bland soup is to heat the noodles and cook the pork which is added to the dish when serving.)
Bring the water to the boil. Add the slices of fatty pork. Simmer away while preparing the accompaniments until the meat is cooked.
Accompaniments and garnish:
Finely chopped or sliced spring onions and coriander leaves, 1 tablespoon for each bowl being served
Pea or soy bean tendrils (or Chinese flowering cabbage), raw or blanched, to your taste
Coriander (cilantro), smallest you can get, roots removed, fresh
MSG or Soy sauce
lime wedges or juice
crunchy and feather-light beef rinds
Put two thirds of a bowl of noodles in each bowl and top it up with the boiling stock.
Add the pork, a good hit of the meat sauce (1 very heaped Chinese spoonful, 3 – 4 level tablespoons) and sprinkle over the chopped spring onion and coriander.
Each bowl is served piping hot and ready to doctor with any or all of the condiments and additional spicy meat sauce.