Tainan Danzai Noodles

Method

1. 01

   Peel and reserve the shrimp

   Peel the shrimp over a bowl so every shell and any liquid are retained. Keep six shrimp whole for serving, cover, and refrigerate below 4°C while rinsing the shells and pork bones.

   

2. 02

   Simmer shrimp-pork stock

   Cover rinsed shells and pork bones with 2.2 L cold water. Bring to a bare simmer, skim carefully, and cook uncovered for 60 minutes; strain without pressing the solids so the broth stays clear.

   

3. 03

   Brown the minced pork

   Cook pork in a heavy saucepan over medium heat for 8–10 minutes, breaking it into 5 mm crumbles, until moisture evaporates and edges brown. Add shallots and 15 g garlic and cook 3 minutes.

   

4. 04

   Braise the pork sauce

   Add soy sauce, rice wine, sugar, and 350 ml strained stock. Simmer uncovered over low heat for 25–30 minutes until pork is tender and the liquid is reduced but still spoonable; keep warm.

   

5. 05

   Poach shrimp and blanch sprouts

   Bring 500 ml stock to a gentle simmer. Poach the six shrimp 60–90 seconds until opaque and 63°C, remove, then blanch bean sprouts 30 seconds and drain. Keep this stock for the bowls.

   

6. 06

   Cook and portion noodles

   Boil noodles in a separate unsalted pot until just tender, usually 90–150 seconds. Drain thoroughly and divide 100 g cooked noodles and 30 g sprouts among six small warm bowls.

   

7. 07

   Finish each small bowl

   Pour 180 ml hot stock into each bowl, add 45 g pork sauce, one shrimp, a small pinch of raw garlic, and cilantro. Serve at once; the bowl is deliberately modest, not a large soup-noodle portion.