8 pcs shrimps (peeled, deveined, tail on)
300 g rice noodles
300 g ground pork
1 whole red onion (minced)
8 cloves garlic (minced)
2 tsp fish sauce
256 g pork stock
5 tbsp flour
1 tsp annatto powder (atsuete)
30 ml vegetable oil
1.2 L water
garnish:
30 g crushed chicharrones (fried pork rinds)
3 whole eggs (boiled)
2 stalks scallions (chopped)
5 pcs calamansi
Place the cooked rice noodles on a serving plate, and drizzle it with the sauce. Top the dish off with crushed Chicharrones and calamansi before serving.