I was tempted to call this dish ”Kluay Teaw Moo Toon”, but then I remembered that Mirandi of the “High Heel Gourmet is coming by at ChefsOpinion sometimes and how fierce she is about authentic Thai recipes. (I REALLY don’t want to get her mad
All jokes aside, this dish is definitely Thai inspired. Fragrant, light, bright, tasty. I hope that recipes like this will inspire my readers to understand the philosophy of cooking as I see it :
Take a look at good stuff, feel inspired by it, learn from it, do your own spin on it. Just make sure you call it “inspired by” or “in the style of”. But then again, if the shoe fit’s……
Pork ribs, blanched (for a clear stock)
Rice noodles, soaked
Bok choy, substitute with other green vegetable if you prefer, I used brocoli
Bean sprouts, (I prefer the crunch and tasteof raw onion julienne)
Cilantro stems, Thais normally use cilantro root but I can’t get it around here
Cilantro leaf’s, coarsely chopped
Onion, peeled, quartered
Pork stock, substitute with vegetable stock if you prefer
Saute ribs in peanut oil until lightly browned. Add garlic, ginger , star anis , coriander and onion and saute until fragrant. Add stock and cilantro stems (roots if you can get hold of them) and simmer until ribs are tender but not falling apart, about 2 to 3 hours. Remove ribs and set aside. Adjust seasoning. Strain stock. To serve, place noodles, ribs and vegetables in a serving bowl. Top with boiling hot stock. Sprinkle with cilantro and onion julienne. Serve with soy sauce, chili sauce and fried shallots.
Bon Appetit ! Life is Good !