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Preparation

  • Morning glory 100 g
  • Chinese Cabbage 100 g
  • Stalks elephant ear slide 50 g
  • Tomato cut wedges 80 g
  • Fresh noodle 300 g

Hotot stock preparation

  1. Preparation

    • Arrange all vegetables -morning glory, chinese cabbage, stalks elephant ear and tomato in the basket.
    • Arrange fresh noodle and mix herb on the side.
  2. Hotot stock preparation

    • Heat pot and stir-fry shallot until fragrance. Add water and green duperreanum. When boiling, use the ladle to remove the green duppereanum, add Knorr Pork Broth Base, pork rip, taro, corn.
    • Season with Knorr Meaty Granules, fish sauce, sugar or Knorr Lime Powder if needed. Keep boiling with low fireuntil pork rip soften.
  3. Serve

    • Serve with fresh noodle, mix vegetables and herb.
    • Dip with fish sauce and big chilli.
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