Bun Long Xao Nghe

• Clean pork intestines for several hours

Nutrition values are AI-estimated based on ingredients.

• 200g cleaned pork intestines
• 1 tbsp turmeric paste
• 1 tbsp spice paste
• 150g fresh vermicelli noodles
• 1/4 cup chopped garlic chives
• 50g congealed pork blood (cubed)
• 50g pork liver (sliced)
• 1/4 cup chopped Vietnamese mint
• 1/4 white onion (thinly sliced)
• 1/2 red chili (sliced)
• 1/2 green chili (sliced)
• Pinch of black pepper
• 2 tbsp spicy fish sauce
• 2 tbsp cooking oil

1. 1Thoroughly clean pork intestines to remove impurities.
2. 2Sauté the cleaned pork intestines with turmeric and a robust spice paste until they are cooked through and achieve a yellowish-brown color. Keep them warm.
3. 3In a separate pan, stir-fry fresh vermicelli noodles with garlic chives and turmeric until they turn golden and glossy. Keep warm.
4. 4Cut the congealed pork blood into cubes and slice the pre-cooked pork liver.
5. 5When ready to serve, reheat a portion of the sautéed intestines, pork blood cubes, and liver slices in a small pan.
6. 6Concurrently, quickly stir-fry a portion of the turmeric-infused vermicelli noodles with garlic chives in a separate wok to warm them and enhance flavor.
7. 7Assemble the dish: Place a generous serving of the stir-fried golden vermicelli noodles on a plate.
8. 8Top the noodles with the reheated sautéed pork intestines, pork blood cubes, and liver slices.
9. 9Garnish the dish with fresh chopped Vietnamese mint and thinly sliced white onion.
10. 10Add finely sliced red and green chilies and a sprinkle of black pepper for an extra kick.
11. 11Serve immediately, accompanied by a separate bowl of spicy fish sauce for dipping.

These instructions are our analysis of the original video. Watch on YouTube →