做法
- 猪骨入沸水焯10分钟,冲洗。与2升清水、烤焦的洋葱、姜、拍碎的蒜和干鱿鱼放入汤锅,慢炖75分钟,撇浮沫。
- 用细棉布过滤入干净锅中。加冰糖、鱼露和白胡椒粉。调味——汤应淡甜咸鲜,鲜味清晰。
- 做蒜酥:在小锅中加热60毫升油,加蒜末不停搅动4分钟至均匀浅金。捞到铺纸的盘上。蒜油留用。
- 米粉用未加盐的沸水煮90秒,沥入碗中。
- 把调好味的汤煮至热腾。放入猪肉片和虾,煮90秒至刚熟——汤的余温会让它们继续熟。
- 把汤、猪肉和虾舀到米粉上。每碗顶上撒一大勺蒜酥,淋一点蒜油。香草盘、豆芽和青柠摆一旁,各自加入。趁热食用。
Common questions
Can 金边猪骨米粉汤 be made ahead?
金边猪骨米粉汤 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 金边猪骨米粉汤 spicy?
金边猪骨米粉汤 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 金边猪骨米粉汤 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 金边猪骨米粉汤 to make at home?
金边猪骨米粉汤 sits at intermediate difficulty — total time about 115 minutes. The ingredients are not unusual but the timing requires attention.
Can 金边猪骨米粉汤 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Kuy teav几个世纪前由潮州华人移民带入柬埔寨,后被高棉化——金边版用干鱿鱼提鲜,蒜酥赋香,猪骨汤为底。这是金边的早餐和午餐;专门店从早5点营业到正午,汤锅整个上午一直慢炖。越南南部和泰国也有类似的菜,名字不同;柬埔寨版在地区表亲中是最香草、最芬芳的。
