100 g Shrimp
500 g Yellow Noodles
200 g Beansprouts
5 Hardboiled Eggs
15 g Fried Onions
5 pieces Lime
50 g Leek, sliced thinly
300 ml Water
100 ml Thick Coconut Milk
17 g Wheat Flour
8 g Tapioca Flour, dissolved in 20 ml water
6 g Salt
8 g Sugar
4 g White Pepper Powder
6 g Chicken Powder
50 g Butter
2 lime Leaves
Ground spices:
20 g Shallots
20 g Garlic
150 g Big Red Chili
60 g Red Tomatoes
20 g Dried Shrimp, toasted
7 g Ginger
100 g Shrimp, minced
100 ml Cooking Oil
In a bowl, add yellow noodles and beansprouts. Pour the broth over. Top with egg, shrimp, fried onions, leek and serve