- 400 gr prawns
- 40 gr rice noodles (vermicelli)
- 2 dried chillies
- 4 lime leaves
- 4 basil leaves
- celery or coriander leaves
- 1 cinnamon stick
- 4 spring onions
- 2 cm fresh ginger
- 2 tbsp sugar
- a pinch of salt
- ½ onion
- 2 liters of water
- a pinch of white pepper
Place a pot with water on medium-high heat. When it starts boiling, add vermicelli and let them cook for 2 minutes. Then, remove them from the heat and place them in a bowl with cold water. Then, drain them.
Wash lime, basil and celery (or coriander) leaves.
Chop spring onions and ginger.
Peel the prawns and cook the shrimp shells in 1 liter of water. Drain it, pour the broth into the pot and add other liter of water. Add cinnamon stick, spring onions, ginger, 2 lime leaves, 2 basil leaves, sugar and salt. Simmer it for 30 minutes.
Chop chillies and remove the seeds. Fry the chillies and set them aside.
Cut the onion into julienne slices and set it aside.
Clean the peeled prawns.
Strain the broth and pour it into the pot. Let it cook on low heat.
Add the prawns into the pot and let it cook 30 more seconds.
Place the rice noodles in bowls. Put on prawns and onion. Pour the hot broth in the bowls and add ground pepper, celery, lime and basil leaves, fried chilli and a slice of lime.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.