森綠很喜歡吃泰國湯粉和肉骨茶。有一次很懷念泰式的一種茶褐色的湯粉，突然靈機一動，試用了肉骨茶作湯底再加其仔材料，味道真的很像泰式的一款湯河，十分美味，做法也不難，希望你們喜歡。
請按這連結看森綠所做的影片https://youtu.be/8gtW7lxilOU
這食譜可製作出大約4-5人份量的肉骨茶湯米粉
材料：
豬肋骨.豬大排骨 (2 磅)
米粉或腸粉 (適量)
蘿蔔 (1 棵，切大塊)
銀芽 (適量)
蒜頭 (2.5球)
京蔥 (1-2 棵，切大段)
蔥 (1-2 棵)
薑 (數片) 香芹 (適量，切丁)
芫茜 (適量)
調味料：
蠔油 (2 湯匙）
豉油 (2 湯匙）
糖 (2 茶匙）
黑胡椒粒 . Black Peppercorn (1 湯匙）
肉骨茶湯包 . Bak Kut Teh herb Bag (見下圖)
做法：
1.首先準備湯底:
1.1 準備豬肋骨:
豬肋骨將豬肋骨與京蔥、蔥和薑一起煮20分鐘。然後將豬肋骨取出，用水洗淨，拍乾備用。請看這個視頻詳細了解準備豬排骨的方法:準備豬排骨的方法
1.2 將肉骨茶湯包、蒜頭(2 球) 放入一鍋沸水中 (約1.5 公升)
1.3 然後加入焯過水的豬肋骨、蘿蔔和黑胡椒粒，中大火煮至水再次沸騰
1.4 煮沸時轉中小火，煮30分鐘或直至蘿蔔變軟
1.5 期間，如有需要，可加入熱水
1.6 然後用醬油(2 湯匙）、蠔油(2 湯匙）和糖(2 茶匙）調味
1.7 再略煮，這樣湯底便做好了
2. 在等待湯底時，可以準備以下材料
2.1 準備一些炸蒜末備用。請看這個視頻詳細了解炸蒜末的方法:炸蒜末的方法
2.2 將銀芽在沸水中略焯20秒，然後取出備用
2.3 把米粉煮熟，然後瀝乾備用
2.4 如用腸粉的話，蒸約7分鐘
3. 可以上菜時
3.1 在碗裡加入米粉或腸粉
3.2 然後放上銀芽和豬肋骨
3.3 然後加入蘿蔔和湯
3.4 加入炸蒜末、中芹菜和芫茜
3.5 最後，在上面再加一勺湯。 然後就完成了！
個人心得：
1. 森綠有時用腸粉來代替泰式的大片河粉
2. 吃時，可加入魚露會更好味和更有東南亞風味
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~Recipe of Rice Noodle in Bak Kut Teh~.~.~
SumLook loves Thai noodle in soup. And I found out that using Bak Kut Teh as a soup base could imitate a kind of Thai noodle in soup. It came out very yummy and tasted very much like a Thai noodle. It is very easy to make. This recipe is very easy and yummy. I hope you like it.
Please click on this link to see my video: https://youtu.be/8gtW7lxilOU
This recipe can make 4-5 servings
Ingredients:
Pork Backribs (2 pounds)
Rice noodle (some)
Turnip (1 , cut in big pieces)
Sprout (some)
Garlic (2.5 bulbs)
Leek (1-2 stalks, cut in big pieces)
Spring Onion (1-2 stalks)
Ginger (a few slices) Chinese Celery (some, diced)
Parsley (some)
Seasonings：
Oyster Sauce (2 Tbsp)
Soya Sauce (2 Tbsp)
Sugar (2 tsp)
Black Peppercorn (1 Tbsp)
Bak Kut Teh herb Bag (see pic below)
How to cook:
1. First prepare the soup base:
1.1 Preparation of pork back ribs:
Boil back ribs with leek, spring onion and ginger for 20 minutes. Then take the ribs out, rinse with water, pat dry for later use. Please see this video for preparation of pork back ribs in detail:How to prepare pork backribs
1.2 Add the Bak Kut Teh soup package, garlic bulbs (2 bulbs) in boiling water (about 1.5L)
1.3 Then add in blanched pork back ribs, turnip and black peppercorn, cook over medium-high heat until it boils again
1.4 Turn to medium low heat when it boils, cook for 30 minutes or until turnip is soften
1.5 In between, add in hot water if necessary
1.6 Then season with Soya Sauce (2 Tbsp), Oyster Sauce (2 Tbsp) and sugar (2 tsp)
1.7 Cook a bit, then the soup base is done
2. While waiting for soup base, we can prepare the followings:
2.1 Deep fried minced garlic for later use. Please see this video for deep-frying minced garlic in detail:Deep-frying minced garlic
2.2 Blanch the sprout in boiling water for 20 seconds then take out for later use
2.3 Boil rice noodle until cooked, then drain for later use
2.4 If rice roll is used, steam it for about 7 minutes
3. When it is time to serve
3.1 Add rice noodle or rice roll in the bowl
3.2 Then add sprouts and pork ribs on top
3.3 Then add in turnip and the soup
3.4 Add in deep-fried garlic, Chinese celery and parsley
3.5 Lastly, add one more ladle of soup on top. Then it is done!
Personal tips and thoughts：
1. Add some fish sauce when you are enjoying the noodle, it will bring out even more south-east Asian taste
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
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