Ingredients:
Sauce
- 1/2 lb large shrimp with heads and shells
- 2 tbsp canola oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 lb ground pork
- 1 tbsp achuete seeds soaked in 1/2 cup hot water for 20 minutes and drained. (Since we do no have achuete seeds here in Toronto, we used annato powder instead)
- 2 tbsp sweet potato starch or cornstarch mixed with 1/4 cold water
- 1 1/2 tbsp fish sauce, or to taste
- 1/4 tsp freshly ground black pepper, or to taste
- 1 lb dry thick tubular rice noodles, soaked in warm water for 15 minutes
Garnishes
- 1/2 cup canola oil
- 6 garlic cloves, peeled and sliced
- 1/4 cup 1/2-inch pieces firm tofu (about 6 ounces), patted dry
- 12 large shrimps, peeled and deveined
- 2 hard-boiled eggs, shelled and cut into wedges
- 1/2 cup flaked smoked trout
- 4 scallions, chopped
- Lime, lemon or calamansi wedges for serving
- Fish sauce, for serving
Directions:
- For the shrimp juice, cut the heads off the shrimp and peel off the shells. Place the heads and shells in a food processor with 1 cup water. Process until the heads and shells have broken down. Transfer to a bowl, cover with plastic and strainer, pressing down on the solids to remove all the juice. Cover and refrigerate until ready to use. Coarsely chop the shrimp bodies and set aside.
- To prepare the sauce, warm the oil in a large skillet or wok over medium heat. Add the onions and garlic and saute for about 3 minute, until softened. Add the pork and cook until it turns white, about 5 minutes. Add the shrimp juice, achuete water, and sweet potato starch mixture. Cook, stirring, until thickened, about 3 minutes. Add the shrimp and cook for 3 minutes, or until they turn pink. Add the fish sauce and black pepper. Taste and add additional fish sauce and black pepper if needed. Set the sauce aside while you prepare the garnishes.
- To prepare the garnishes, in a small nonstick skillet over low heat, warm the oil. Add the garlic slices and cook over low heat until lightly browned, about 5 minutes. Use a slotted spoon to transfer the garlic to a paper towel-lined plate. Raise the heat to medium-high and add the tofu squares. Fry for about 5 minutes, or until lightly browned and crisp on all sides. Use a slotted spoon to transfer the tofu to a paper towel-lined plate. Bring a large saucepan of water to a boil, add the shrimp, and cook until they turn pink and are cooked through, 3 to 5 minutes.
- Meanwhile, bring a large pot of water to a boil, add the rice noodles, and cook until softened, about 5 minutes, depending on the size of the noodles. Drain.
- To serve, place the noodles in a serving bowl. Briefly reheat the sauce and pour it over the noodles. Arrange the garnishes on top and serve with lime wedges and fish sauce on the side.
Source: A Pot And A Prayer