Packed with flavour, this soup has a complex set of tastes. It takes a little longer to prepare than some dishes, but it is worth the effort.





Average: 5 (1 vote)


2 tbsp oil
1 tsp dried garlic

9 large banana prawns, cooked and peeled, save heads and shells

1 prawn stock cube 
2 tsp sugar
Pinch of salt
Pinch of MSG (optional)
150g pork
300g pork bones
150g rice vermicelli noodles
3 eggs, hard boiled, shelled and cut in quarters lengthwise
6 large Lettuce leaves
(or kang kong if available), blanched 
Sambal, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a saucepan, heat the oil and dried garlic.

Add the prawn heads and shells. Stir briefly.

Add 6 cups of water, the stock cube, sugar, salt and MSG. Bring to the boil and cook for 15-20 minutes. 

Strain the stock and remove the prawn heads and shells. 

Place the pan back on the heat and add the pork meat and bones. Cook until the meat is just cooked. 

Remove the meat and bones. Cut the meat into slices and return to the soup. Cook for a further 20 minutes. 

In a separate saucepan scald the noodles in boiling water. Drain, and place 1/3 of the noodles each into 3 deep soup bowls. 

Place the egg, prawns, pork and lettuce on top of the noodles. 

Pour the soup mixture over the top. 

To serve, add 2-3 tsp of sambal and briefly stir.