I bought some nice pork soft bones from a butcher at the wet market. Instead of boiling it plain as soup for my bihun (rice vermicelli) and Kueh Teow (flat rice noddles), I added some Chinese herbs into the soup. The herbal soup for my noodles turned out quite tasty. For some extra kick, I ate it with bird eye chilli in light soya sauce.
Pork bones, 600gms
Water, 8 bowls
Yoke Chuk (polygonatum root, Polygonatum odoratum), 8 pcs
Wolfberries (kei chi), 10 pcs
Salt to taste
Romaine lettuce, 10 pcs or more
Garlic, 5 pcs, chopped finely and fried until crispy Bihun (rice vermicelli), for 5 servings, blanched in hot water
Kueh Teow, for 5 servings, blanched in hot water
Pour water into a pot and bring to a boil. Add pork bones, yoke chok and wolfberries. Boil until the meat on the pork bones turned tender. Add salt to taste. Pour soup over both noodles. Garnish with fried garlic and romaine lettuce.