越南猪脚河粉VIETNAMESE PORK LEG NOODLES

【材料】
香菇猪脚腿1罐、越南河粉2人份

【上汤料】
清水2公升、鸡骨200克、猪骨300克、姜2片、洋葱½ 粒、八角1 粒、丁香2粒、小豆蔻2粒、桂皮1寸、黑胡椒1茶匙、芫茜1棵、青葱1棵、鱼露适量

【洒面材料】
九层塔叶、红辣椒、芫茜及青葱各50克、酸柑1粒

【做法】
1.倒2公升水入锅内煮滚，加入其他上汤料，转中小火盖着煮45分钟。（图1-2）
2.将上汤料全部取出，加入鱼露调味。（图3）
3.将越南河粉放入滚水内煮至软熟，取出分成2碗。（图4-5）
4.再将香菇猪脚腿排在河粉上，淋入上汤和洒上洒面料即可食用。（图6-8）

【INGREDIENTS】
1 canned Pork Leg with Mushrooms, 2 portions Vietnamese noodle

【BROTH SEASONING】
2 liters water, 200g chicken bone, 300g pig bone, 2 slices ginger, ½ big onion,1 star anise,2 cloves, 2 cardamon, 1 inch cinnamon,1 tsp black pepper, 1 stalk coriander, 1 stalk spring onion, fish gravy to taste

【SPRINKLE INGREDIENTS】
50g of basil leaves, 50g red chilies, 50g coriander, 50g spring onion, 1 lime

【METHOD】
1.Pour 2 liter water in pot and bring to the boil, add in others broth ingredients. Reduce to medium low heat, cover to cook for 45 minutes. (pic 1-2)
2.Remove all the broth ingredients and add in fish gravy to taste. (pic 3)
3.Put Vietnamese noodle into boiling water to cook until soft, remove and divide into 2 bowls. (pic 4-5)
4.Add in Pork Leg With Mushrooms, pour in broth and put sprinkle ingredients on top, serve hot. (pic 6-8)