Here’s another new one from Tseng’s – shallot braised pork. Man, this sounds good – I really have high hopes. As I’ve opined before, Taiwanese braised anything is unbelievably good. Really, it isn’t just my opinion – I would mark it down as fact. If you don’t like Taiwanese braised anything, you just don’t know what tastes good and should have your tongue examined for mold or aliens. Let’s give this one a try and see how it translates to a rice noodle.
Here’s the back of the package (click to enlarge). Unsure whether it contains meat or not. To prepare, you can make it either with soup or dry. Dried: 250 c.c cook for 3 to 3.5 mins. Soup: 400 c.c cook for 2.5 mins to 3 mins (Recommended).
One of the individual servings – there are 4 per pack.
The back of the package (click to enlarge).
The rice noodle block.
A liquid sachet.
A sauce sachet.
Thick and luxuriant.
Finished (click to enlarge). Added tea egg, mushroom, Salad Cosmo mung bean sprouts and spring onion. The vermicelli came out really nice – good gauge and texture. I used a pair of kitchen scissors to make 3 crosscuts to make it more easily manageable with a fork. The flavor is very good and tasty – definitely a pork taste with a shallot component. 5.0 out of 5.0 stars. EAN bar code 4713008550267.
Mr. Tseng on a cooking show.