Kulinarya a Guidebook to Philippine Cuisine

KUL1NARYA A Guidebook to Philippine Cuisine Glenda Rosales Barretto Margarita Fores Jessie Sincioco

Michaela Fenix

Conrad Calalang Myrna Segismundo Claude Tayag

Neal Oshima

Contents

Preface Messages

Asia Society Philippine Foundation, Inc.

7

San Miguel Pure Foods

8

Del Monte Philippines, Inc.

10

Introduction

13

Pa rtici pati ng Chefs

16

Working Towards World-Class Cuisine

19

What Is Filipino Food?

29

Branding Our Food

33

PULUTAI\ Appetizers SABAW Soups GUlAY AT EN SAlADA I Vegetables and Salads UlAM Main Dishes ADOBO Vinegar Braised PANClT Noodles MER1ENDA Snacks M1NATAM1S Desserts APPENDlX Sundries, Sauces, Condiments and Relishes

47 61 75 99 137 155 165 189

203

Glossary

222

Index

224

Sponsors

226

Acknowledgments

240

J

Asia

')ociety

Phi lippine Foundation, Inc.

One key aspect of culture is food, and it serves as a powerful promotional channel. Millions of Filipinos live and work around the world, yet Filipino cuisine is hardly known or recognized outside the country, compared to,

The Asia Society IS the leading global and pan-Asian organizatIOn working to strengthen relationships and promote understanding among the people, leaders.

for example, Thai and Vietnamese. Relatively few Filipino restaurants

and institutions of the United States and Asia. It seeks to increase knowledge of

have made their mark abroad .

Asia and Its dive rse cultu res, enhance dialog ue, encourage creative expression. and generate new ideas across the fie lds

These are the principal reasons that

the Philippine Department of Agriculture,

the Asia Society, in cooperation with

offers information on the sourcing of

the Philippine Department of Tourism,

ingredients

with grants from San Miguel Corporation

and best practices to help growers and

and Del Monte Corporation, started the

producers,

Kulinarya project, consisting of this book

cooks meet the increasingly discriminating

non-partisan,

and the Kulinarya website (kulinarya .netj.

expectations of a growing domestic and

This ambitious project advocates improved

international market.

institution with centers in Hong Kong, Houston , Los Angeles, Man ila , Melbourne ,

cooking methods and best practices in the

and

provides

packagers,

standards

purveyors,

and

and investment in Filipino restaurants

food. It hopes to build greater appreciation

and develop demand for our food and

for and understanding of Filipino cuisine

ingredients, which will directly benefit

and its traditions at home and throughout

Filipino food producers, big and small. Asia

Society

thanks

its

partners in this project: the Department

chefs gave generously of their time

of Tourism, San Miguel Corporation, Del

and talent to create this book. Glenda

Monte Corporation, Anvil Publishing, and

Barretto headed the group, composed of

the Hotel and Restaurant Association of

Conrad Calalang, Margarita Fores, Myrna

the Philippines. Michaela

and assess best practices to improve the

Oshima, Claude Tayag as food stylist, and

standards of selection of ingredients,

book designer Ige Ramos.

than 90 recipes.

Fou nded in

1956, Asia Soci ety is a non-profit

ed ucational

Shanghai, and Wash ington, DC.

The book was created by food writer

Tayag. Together, they set out to identify

preparation and presentation of more

programs in schools and on t he Internet.

invaluable

Six of the country's most prominent

Segismundo, Jessie Sincioco, and Claude

lectures, exhibit s, j ourna ls, publica tions, conferences, travel t ours, and ed ucation al

Mumbai, New York, San Fra ncisco, Seou l,

Quality standards will enhance branding

preparation and presentation of Filipino

the world.

of policy, busi ness, educat ion , arts, and culture. The Society does t his through

Fenix,

photographer

Neal

The scope of the project has been a challenge . With

this guidebook, Asia

Kul inarya.net, produced in cooperation

Society hopes to make its contribution to

with the Center for International Trade

the recognition of and appreciation for

Expositions and Missions (CITEM) and

Filipino cuisine throughout the world.

W!IppaI SkaIMd mushrOOlllS (pino,s no kobu td

Foreword

7

lntroduction

The principal problem in branding and defining standards for Filipino cuisine is that Filipinos are by nature highly individualistic and diverse. Standards in our culture seem to exist not so much to be followed strictly, as to serve as a basis for personalization. In fact, variation and diversity

are the

standard. The preparation and presentation of Filipino

food is tremendously varied, even within the same province, town or neighborhood, in the same way, for example, that villages separated by less than an hour's walk in the Cordillera mountains speak completely different languages and regard each other as foreigners.

to the concept of branding, which is

variations. The team decided that Kulinarya's

based on agreement and convention. For

recipes

Wide variation seems to run counter

should

define

tradition,

not

example, to brand a dish, there ought to

reinvent it. For example, although the

be a commitment to how it should look,

team's first impulse was to focus on

so it can be recognized. Well-known

large family-style servings in the fiesta

dishes found in Asia such as tempura,

or restaurant tradition, we realized that

nasi goreng, Peking duck, or tom yum

Filipinos, on a daily basis, eat more

are consistently prepared and instantly

typically from smaller portions. These

recognizable. This is not always the case

are most commonly a viand (ulam), a vegetable (gulay), and rice (kaninj. Thus,

with Filipino dishes. The purpose,

Kulinarya however,

project's is not

primary to

define

how a dish should look, nor is it to suppress variation in favor of a single strict interpretation. It focuses instead on defining guidelines to improve the selection of ingredients, preparation and presentation. The end product should be food that is freshly cooked, served at the ideal temperature, and aesthetically presented. The goal is to establish a reprodUCible baseline of quality, with characteristics that persist through all

~awttd salad knsoladang gos6 or laid)

the recipes in this book are designed for four to six but can be presented for two or more people to share. There are notable exceptions. Some recipes specify larger quantities because they require more time and effort to cook and are thus more cost-effective when prepared in quantity. Also, many Filipino dishes (for example adobo) are more delicious when stored and eaten later, as flavors are more fully absorbed; it is a sort of retro-marination that is unique to the cuisine.

Introduction

I 13

many discussions conducte d . The team .. e to other ASian . Filipino CUISIn companng h of Asian cooking Because muc cuisines. . k the ingredients . ten with ChOpStlC s, . IS ea t . to bite-size pieces are generally cu In I . the plate c ean and deboned, leaving after eating. There were arguments. on bones and shells enhancing the men tsof ... flavor, versu S t he archetypal Filipino

plate full of debrIS after a meal. In the . end, the recipes pay particular attentIOn to achieving good flavors without too many bones and shells left on the plate. Anotherdebate centered on identifying what makes Filipino food unique. The team agreed that "sourness" is a basic quality of many Filipino dishes-adobo, sinigong, paksiw, kilawin. Another IS its flexibility, accommodating dipping sauces (so wsa wanj, condiments, and relishes made from a wide variety of ingredients. Filipinos like to personalize their food with individual dipping sauces and other accompaniments. Kulinarya's first challenge was to draw up the list of standard Filipino dishes most repreSentative of the diverse culture. The team also strove to create a balance of m t ea , Poultry, seafood and vegetables. After much debate th ' . , e recipe

selections

were force-classified into ven if Filipinos do not always e cour ses serve meals by courses. This was done to

many variations of br .. . alSlng, stew, sOmetimes frying. Ap t f ng,and .. ar ram techn, there are sign ifi cant .. . que, variations ingredients added to th b .'n the e aSlc V'n salt, and pepper, Such egar, as coconut milk soy sauce, and annatto wate A .' ... r. dObo Isn't limited either to basic "CPA" . !chiCken pork odobo), as the adobo tech. . nlque 's applied all over the country t . . 0 meat, fish, shellfish, and even vegetables.

make the cuisine more understandable by international norms, and also to make menu planning, whether for home or restaurant, easier. Meriendo (the traditional snack between meals) was added because it is when delicacies like rice cakes (kakoninjare eaten. Rice cakes are considered too heavy to be part of

After hammering out the list and

the main meal, and neither can they be

achieving agreement on the recipes, the

classified as dessert. Recipe regional

next challenge was presentation. It was

selections

were

preferences

and

based

on

agreed that one person had to style the

popularity

throughout the country. Every home,

dishes and we unanimously nominated Claude Tayag for this.

town, and region has its own version of

The entire Kulinarya team would like

a particular dish. Poksiw, for instance,

to express its gratitude to those who

varies widely depending on regional

contributed their time and ideas to help

preferences, such as the type of vinegar

with this cha ll enging project.

used, the vegetables added (or not), and

The most gratifying experience of

whether or not pork fat is a feature of

all was the way the chefs all worked

the dish. It was difficult but imperative

together-with enthusiasm. generosity,

to select recipes that best represent the

and a constant sense of fun. in spite of

dish and serve as a standard.

the serious ambition of the project, and

Adobo was a manifest exception. Most Filipinos regard

adaba as the

the effort and energy it demanded from all of us.

national dish,' but the team recognized that adobo is not just a dish but a way

Glenda R. Barretto

of Cooking in itself. The process involves

Chair, Kulinaryo Project

-----dalY !kan It should be noted that the legen rch tilt . . and rrst3 ' of filipino food wilting rnadt a 1

~__ fernandeZ, late Doreen Gam~. as the dish Ift05I compelling case for SIn/gong . thIS IS ~ representative of f I·,·Ipl·no taste. the convention in acackfnC.

14 f klJlINARYA fAG ' u1debook t

DL·.

o ~"lhppine CUiSine

Working Towards World-Class Cuisine

Kulinarya's mission is to inspire world-class preparation and presentation of Filipino food. It promotes the application of best practices and a basic understanding of cooking methods that apply to Filipino food. This section emphasizes practices that should develop into habits.

Start with quality ingredients Prawns for sinigong are aesthetically large enough, yet still tender when they are 50 grams, or 20 pieces to a kilo.

Market vendors and supermarkets supply ingredients and produce according to demand.lfwe exercise more discrimination in our purchases and demand better

The ideal weight for milkfish, or bangus, is 500 grams, or two to a kilo, for special dishes like rellena. At this weight, it is easier to de-bone and the belly fat has developed.

quality, these suppliers will provide it. Some examples: •

•

Pork belly or liempo, a key ingredient of Filipino food, should have evenly distributed fat-to-meat content. The ideal quality is achieved from a swine slaughtered at 90 to 95 kilos live weight, with a dressed carcass weight of 65 to 70 kilos and a back fat measurement of 15 mm. The best pigs for Filipino lechon de leche are a native variety which have a higher fat to meat ratio, making the meat tender and juicy. We should take away the guesswork of what size of lechon to order, often calculated according to the number of people to be fed, and instead adhere to ideal sizes which are specified on page 128.

•

Select young, newly harvested vegetables because they require less cooking time and retain their green color. Yard-long beans, or sitaw, when not fresh, are so tough that they must be cooked until they discolor; yet when picked young they can actually be eaten raw. Consumer demand for specific standards and sizes of produce, meat, poultry, and seafood will give the needed incentive to producers and their logistic providers to supply better quality ingredients.

Above - Fresh "baby" vegetables, clockwise from top: eggplant {t%ng no bi/og}, string beans {hobichue/os}, bitter melon

{omp%yang 1I0cono a bi/og}, and okra. Opposite page - Filipina salad {ens%dong Filipino}

Oayap 'g . n acks W'th skin) Or awhole Chicken Ch ' Out tn, d . Inese-Fllip, a d pork ribs to enrich the broth nos The chicken meat lelt aft . er bOiling can be shredded and used I 0, salad\ nOOdle dishes and soups. (ltE PAGE 26~, CHICKEN STOCK 10EAS.) The ground pork 10' the dumplings should be 80 percent :"n and 20 percent fat, in order to be tend". Chopped water chestnuts are somellm,s added to the filling lor texture. Chopped garlic chives {kutchoy} are traditionally added as a garnish before serving. The size of the dumpling or wonlOn wrapper is 7 x B cm 12.5 x3in. Uncooked dumplings and chicken soup stock can be frozen for future use.

Garnish with the fried garlic and the spring onions. Serve hot immediately.

How to wrap a molo dumpling In a bowl, mix the ground pork, minced shflmp, and half of the onions. Add the egg and mix thoroughly. Season With salt and pepper.

4 Take one wanton wrapper. Place 1 tsp / 5 g of the mixture on the corner of the wrapper nearest you and fold Over once Take th 1 e Corners on the e ft: a d and fight sides, dab with water h n press those ends t finished d ' oget er. Place Umpling On a tray Re eat the procedure for all the du . I' P 5 C mp Ings. rUsh, peel, and mince the garlic. 6 Chop the sp( . In9 Onions for garnish. moloar won

ton wrapper

Beef Bu 10 Boiled Beef Shank I d beef shark, IS a favollte throuqh0ut the Philippines. It is called pakdal in Leyte , B~or~le . the province that IS the center of the cattle 51 In 1101'1 0 an d Bacolod, and bu!vlo ' II' . k UI.' an .,n LUlon The . Tagalog word bulo!o literally means bone marrow, wh ich IS the prinCipal ,ndustry ' mponent of this dish.

Bat~ngas,

flavor co na 18 tangas bulalo uses the beef shin, siloulder, or kneecap without any meat attached Tradltlo a B . d f' . to the bone. It 'IS also served without vegetables. ode bee with vegetables IS called 1III09ang baka, but t he terms are becoming Interchangeable. Serves 4

1 kg beef shank (bu/%)

Cooking Tips

Place the beef shank pieces in a medium stock pot and cover with water until it reaches 5 cm I 2 in above the meat. Bring to a boil and immediately reduce to a bare simmer, 82°C I 180°F.

3 pes I 240 g onions 2 pes I 700 g corn cobs 1 stalk spring onion (dohon ng sibuyos) or leek enough water to cover meat in pot

2

1 tbsp I lag black peppercor~ 1 tbsp 115 g salt 3

After 30 minutes of simmer, skim off and discard the fat and impurities that rise to the surface.

4

Add the onions, leeks, and peppercorns, and simmer for 2-3 hours over low heat or until meat is fork tender.

5

Add the corn cob pieces and cook for 10 minutes.

6

Add the salt.

7

Just before serving, remove the beef shank and replace the marrow. Bring the soup to a boil and serve piping hot.

Preparation

Trim and cut beef shank into four 25 em 11 in-thick pieces (ask the butcher to do this for you).

Remove the beef from the water. Pull out the marrow carefully and set aside. Retu rn the beef to the pot.

2 Peel onions and cut into quarters. 3 Remove corn husks and discard. Slice each ear of corn into 3 pieces. 4 Trim and cut the spring onions diagonally into 5 cm I 2 in pieces.

Serving suggestions

Place the beef shank in an individual bowl. Pour the piping hot broth over it, and garnish with the spring onions. · sau ce mixture Ipplng .. Accompany with a d· .. and chtll of fish sauce, c%mans!. JUice, peppers on the side (PAGES 208-209).

Slow Cooking is the key to tenderizing tough cuts of meat. For better presentation, more substance and better access to the marrow, use the easily available machine-cut beef shank, with different proportions of meat to bone and marrow. It is important to remove the marrow just after the first boil or else it will melt away. It can be replaced in the bone cavity later, or served separately.

GUL

LAD Vegetables and Salads

Filipino vegetables and salads are not courses in t hemselves , but side dishes to accompany viands. Salads are based on plants such as pak6, or fiddlehead fern, sayote, or th e Mexican chayote, talong, the thin Filipino egg pl ant, okra, and kangkong, water spinach or "swamp cabba ge", as the Americans called it. The usual dressing is a Filipino vinaigrette of vinegar, water, salt, pepper, and sugar. Pickled vegetables are sometimes considered salads because they provide the same sou r counterpoint to rich recipes and grilled dishes. [Michaela Fenix, "Redefining the Filipino Salad," in "Country Cooking",

Philippine Daily Inquirer.] Vegetables are rarely served raw. Traditional Fi lipino vegetable dishes are not truly vegetarian because bits of meat or seafood are always added, as well as fish sauce, fish paste, or shrimp paste.

7)

Mongg Mung Bean Stew Ir rT'ore p'OuS t me' every Fr,,'a. thmuo"out t~e vor W.me It IS similar to adoho bu pakslw appile< mainly to 1edlum - slzed

k~ beef shJnk

1

(Aeqchl/ 1 I

kg bnsket (punta y per"aJ

whole c~lcken, prefera~ y • kg

20G 9 slab bacon or pancetta

5

Quarter the whole cabbage. Wash.

6

Wash and trim the green beans.

7

Wash the bok choy but leave wh oIe.

8

Peel the bananas.

9

Peel the potatoes and wash.

10

Crush, peel, and mince the I' cloves. gar IC

11

Crush the peppercorns.

S

'In9

S

19' os tln

Neatly arrange the meats and Accompany with tom t the vegetables. ' a 0 sauce and I (b erenJena) sauce (pi d. eggp ant SEE PAGE 211J S ace 111 separate bowls, . . erve the broth p" h IS or with vermicelli fideo IPklng . at as broth. s coo ed 111 the

200 g salted pork or ham hock 2 100 g Spanish sausage (chanza)

2 stalks I 80 9 leeks

Cooking

3 1120 9 celery ribs

1

Put all the meats and chicken in a large casserole with the quartered onion, leeks, celery stalks, and crushed peppercorns.

2

Cover with enough water and bring to a bal l. Remove the scum as it surfaces. Immediately lower heat to a bare simmer.

3

After about 20 minutes, take out chicken, sausage and bacon slab first as these will cook ahead. Set aside.

4

Continue to simmer gently the rema ining meats until fork tender. Turn off the heat.

5

In another pot, take 3 cups I 720 ml of the broth and bring to a boil. Put in the quartered cabbage, sliced carrots, green beans, pechay, bananas, and the ch ickpeas. Ensure there is enough broth to cover the vegetables. Season broth with salt and pepper. When the vegetables are tender but still green, remove from the pot and set aside. Return the broth to the meat pot. Return the chicken. sausage, and bacon slab.

3 I 240 g oniors 4

1280 9 carrots

• tsp

0 g ~,ack peppercor'ls

• 1500 9 w~ole cabbage

-.350 g green beans 5 stalks 80 g pechay (bak chay) 250 g cooked chickpeas (garbanzas)

6 COOKI"g bananas (saba) 2 • 20 9 potatoes

3 cloves 15 9 garlic enoug~ water to cover meat

3 tbsp I 40 ml a ve

01

2 t,p '0 9 salt

1t

p I 3 9 ground pepper

Preparation

Just when ready to serve:

1

6

Bring broth to a boil to heat the chicken meats.

7

Remove the chicken and the meats. Debone the chicken and the other meats. Arrange on the serving platter.

8

In a preheated pan, add olive oil, saute the chopped onion and garliC. Add the drained vegetables. Saute, then arrange

2 3 4

Clean the I k . 5-cm 12 . ee s and cut diagonally into -In pieces. Cut the cele ry"·b' s Into 2-in pieces. Peel and quart 1 the oth er onion. Pee l and chop er 2 Onions. Peel he ca L Slice the ot~ots. eave 1 piece whole. 2.5-cm [1 er 3 carrots crosswise i nto -In pieces.

Tips All the meats are cooked together so make sure that the chicken is no; overcooked. Use a gentle simmer never a boil. To preserve the meat flavors, bring water to a boil and add a small portion of meat at a time. Remove. Bring the water to a boil again before adding the next portion. The high temperature is critical to sear the O1eat and seal in the flavor. This is a different technique from cooking meat starting in cold water, which transfers the fiavor of the meat to the broth. Sausage, bacon slab, ham hock, or salted pork are the flavor enhancers. Make sure these are of top quality. Once the meal is fork tender, cut the brisket, salted pork, and bacon slab into equal pieces. The sausage is cut crosswise. Carefully debone the chicken (SEE PAGE 227). Cut against the grain into equal slices. Cooking the vegetables in the beef broth adds flavor. Keeping the meat warm in the broth will prevent it from drying out. If the dish is to be served O1uch later, re010ve the meat from the broth, heat the broth, then remove from the fire. Put the meat back in. Vegetables can kept war01 In the same way. The tomato and eggplant sauces served on the side add a flavorful.edge to the essentially boiled ingredients. Pachero broth can be used as a base for other soups or as broth for Span4Sh d4Shes like co/l05.

on the platter. LlAM [ Main Dishes 1 .25

Relleno ng Manak Stuffed (h icker (l wl..rk bl. n BUl3l1n. f e til ~bk ha t.o have many hnds of relleno for' " ' .. -dered qraclouS. The t 1fr nj I' wh elf''' lte' orrhnary chicken to a special dl~h

hl

IS

vne

of the ba '

Sf e

4 cups 1 t P co d water

2

tsp 2qsa+ 4

ts

1 9 wlJole b a:::K oepperwrns

3

2'iC g pork be y !tempo

200 9 sl" rrps

Peel and devein the shrimps. Reserve the heads and shell trimmi ngs to make the shrimp stock (SEE PAGE 207). Soak the dried shiitake mushrooms until soft. Drain and discard t he hard stems. Cut the caps into '/2 cm strips.

When ready to serve: ,

Add the d

.

ry nce noodles and toss with

the rest of the cooked ingredients.

2

Cook unhl all the liquid and the cooked Ingredients have been absorbed and incorporated into the noodles.

30 g dr ed ~hlltaKe '111.1 hroorrs

4

Crush, peel, and mince the garlic.

water for soak nq 'Tll.lshroorrs

5

Peel and chop the onion.

Serving suggestion

6

Cut the cabbage in long narrow stri ps of '/2 cm I 114 in .

Place the cooked noodles on a platter or indivi dual bowls. Garnish with thin slices of kamias. Serve with halved colomons; and ad ditional fi sh sauce as needed on the si de.

L

c oves 10 9 gdr c

• 80 9 on on tsp lqsa SD 2

7 t

q qrourd b olC pe per

4 tbsp 60 m soy

60 gsa car

a

StriP beans of ribs and cut diagonally Into lh -cm 11/4- in long strips.

9

Slice the kam ias crossw ise thinly.

10

Ha lve the calomonsi.

Jce

2 bsp 30 m f h '>aUU'

00 9 caboagf'

Peel and cut carrot into julienne 5 rips.

Cooking

60g ee

In a wok, add the fat portion that was set aside and render oil until crispy. Set aside the crispy fat. Using the same oil, saute the garlic, onion, shrimps, and sliced pork. Add the shrimp stock. 2

Season with salt, pepper, soy, and fish sauces.

3

Add the carrots and green beans. Sir-fry for 1 minute.

4

Add he cabbage and mushrooms and continue coolong for another m nute

5

Add the par broth and let bOIl.

Tips Unlike other noodles, bihon does not need to be soaked beforeh and. This keeps the noodles intact and allows them to absorb the flavors from the broth. The shrimp juice is an important fl avor of this dish. Cutting the vegetables into equal Sized strips allows for even cooking. Set aside some of the vegetables to ladle on top of the finished dish for presentation. Bihon is available in all f ilipino markets and groceries. There are va rieties that are first rate and some Imported ones that carry the term "rice sticks"

Sota

GUisado

1

f\fiu ng Bea n Noodl Saute

e of their tra nslucen t . Kong nr Ch"Ina and th us quality when

rte n

Spf"C

11 Dec "'''''ons.

7

Peel . an d slice the carrot into th O In strips.

1 1250 g cf\lcke n breast, bone-ir

20 9 blac~ fungus (tengang aaga)

we re ex pe n ~i ve:.

8

Slice green beans or snow peas into diagonal thin pi eces.

9

When the black fun gus has hydrated and increased in size, strain. Cut into thin strips.

2 '00 g small o~io r s

10

Strain the soaked noodles.

16 180 9 garl c cloves

11

Chop the spring onions finely.

12

Slice each colamansi in two.

13

Make the annatto oil.

w2'er to soa Mushroo!Tl

250 9 mung bean noodies (sotangno n) 4 cups 1 ter water

100 9 fresh sf't"I"'PS

2 '00 9 carrots 100 9 green beans (hablchue/os) or snow peas (chichDro)

Cooking Place ch icken bones, blended shrimp heads and trimmings, and water into a pot. Boil for 30 minutes. Strain the broth and reserve. Discard the soli d pieces.

6 ..... ,amansl

2 sprigs I 20 g spr '1g onions 6 tbsD 90 rnl anratto 01 (E PA E 207)

4 cups 960 ml water

Just before serving,

r.sh sauce (patls), salt and pepper to aste

2

Preparation

3

Saute the onion and the other half of the minced garlic until both are translucent in color.

4

Add the sliced chicken, shrimps, and

Debone chicken breast. Slice into stnps. Reserve the bones for the stOCk.

2 3 4

5

6

In a preheated pan, pour in the annatto oil.

black fungus, Soak the black fungus in water.

5

Pour in the broth and immediately add the presoaked noodles. Bring ~o a simmer and cook until the liqUid has been absorbed by the noodles.

6

Add the carrots and green bea ns. Toss well by using 2 ladles.

7

Season with fish sauce, salt, and

Soak the noodles In water for at least 30 minutes. Peel and slice he onion thinly, Cr

peel, and mince the garlic. Use a qor COOKing " and the other a f for ga'nlsn