Best Nostalgic Dish Ever! Canned Pig Trotter Beehoon Chinese Pork Leg Vermicelli Recipe

Best Nostalgic Dish Ever! Canned Pig Trotter Beehoon Chinese Pork Leg Vermicelli Recipe
I suppose that many Singaporean Chinese, particularly those in the Gen X and early Millennial generations, have fond memories of eating Pig Trotter Rice Vermicelli (ter kar bee hoon) at home. To make this easy dish, rice noodles are simmered in canned pig trotters until they absorb the flavourful sauce. This dish is simple but delicious, and it offers so much comfort. We always keep a few cans of stewed pig's trotters or pork leg and dried rice vermicelli in the cupboard so we can quickly assemble a one-pot meal when we don't know what to make for lunch or dinner. Depending on personal preference, these noodles can be made with more or less sauce. We prefer them wetter, like braised beehoon, so omit the water if you like a drier version. Happy cooking!
Cuisine: Asian Dishes
Ingredients
  • 4 Chinese dried mushrooms (rehydrated and cut into halves)
  • 2 cans pig trotters
  • 200g rice vermicelli (rehydrate in room temperature water until soft)
  • 200ml water
  • 1 tablespoon oyster sauce
  • 2 tablespoons premium dark soy sauce
  • A handful of leafy vegetables
  • 1 tablespoon Chinese cooking wine (Shaoxing Huatiao wine)
Nutrition Information
Serving size: 3 people

 

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