Fermented rice, shrimp paste, salt, sugar, vegetable oil and fish sauce.
Vegetables: coriander, rice paddy herb, green onion (cut into 2 inches).
Instructions.
Drain and rinse well a pork shank, briefly grill the pork shank until golden brown (you can use the oven to bake the pork shank). Then cut it into large pieces.
Marinade the pork shank with galangal root, lemongrass, tumeric, fermented rice, shrimp paste and salt for about 1 hour for soak up.
Heat vegetable oil in the cooking pot over medium low heat, add marinated pork and stir-fry well for about 3 minutes. Pour some water and stew for about 45 minutes until the meat is tender. About 3 minutes before finished, add sugar and fish sauce to taste.
Serve hot with vegetables, fish sauce, chilli and rice noodles.
If you using dried vermicelli: Bring a large pot of water to a boil, soak vermicelly, stiriing until softened, usually about 6 minutes. Drain and rinse with cool boiled water.
