RICE NOODLE ROLLS THICK SOUP

Preparation Method :

• Wash vegetarian pig intestine: blanch in hot boiling water over high heat for a moment. Remove and drain.
• Put sugar in a new pot and place over medium heat until it becomes dark-colored caramel.
• When it starts to bubble, pour in water and cook until well- blended and boiling.
• Add pig intestine, followed by star anises, cinnamon, five Chinese spices powder, peppercorns, pickled garlic, coriander roots and galangal, when the soup boils well, reduce the heat to low.
• Season with light soy sauce, seasoning sauce , sweet dark soy sauce, palm sugar, salt and simmer for an hour, then add all mushrooms and boiled eggs.
• Continue cooking until everything is cooked and tender. Turn off the heat. Remove the intestine and eggs.
• When they are cold, cut the intestine into bite-sized and cut the eggs into wedges. Put aside.
• In another pot, pour in water and bring to the boil over high heat. Cook rice noodle rolls until done and tender. Remove and put aside.
• Place a new pot with water over medium heat, cook until boiling.
• Add in cooked rice noodle rolls and cook until it returns to boiling. Mix rice flour with 2 tablespoons of water and stir into the pot.
• Continue cooking and stirring until it is thickened and done, turn off the heat.
• Spoon one portion of cooked rice noodle rolls into a serving bowl, arrange pig intestine, sweet TVP, fried tofu and boiled egg on top.
• Spoon generous amount of thick soup over, scatter spring onion, coriander and saw-leaves coriander.
• Serve hot with chili in vinegar.