Recipe Inspiration

Ingredients...

500g diced pork shoulder

500g diced chicken thighs

500g raw king prawns

10g ground turmeric

20g sugar

5 cloves of garlic, finely chopped

100g shallots, peeled and fine sliced

15ml fish sauce

100g red peppers, diced

125g Essential Cuisine Asian Master Base

2.5ltrs boiling water

Method...

1. In a suitable bowl mix the chicken and pork with the turmeric, sugar and a good twist of black pepper. Marinade for at least 15 minutes

2. To make the base broth, in a suitable pan over a medium heat, add shallots, garlic and peppers, frying until fragrant. Add the chicken and pork mixture and fry for a further 5 minutes. Add the water, Essential Cuisine Asian Master Base and fish sauce - simmer for 20 minutes or until the meat is thoroughly cooked and tender

3. Add the king prawns and simmer for a further 3-4 minutes until cooked

4. While the broth is simmering, cook the noodles in boiling water to the manufacturer’s instructions with the turmeric

5. Divide the noodles between serving bowls and pour over the broth mixture

Chefs Tip

To garnish the broth, use a selection of beansprouts, fresh mint leaves, lime wedges, fresh coriander leaves, chopped roasted peanuts, rice or prawn crackers.