Utah's Teo Chew Egg Noodle Soup

My brother Utah came up the the great idea of having guest bloggers on my site. This blog was originally established as a way for me to document traditional home cooking from my Cambodian and Teo Chew heritage.  Having my brother contribute recipes of dishes he remembers from our childhood is so very befitting! I encourage any family members and friends to submit recipes. I would love to incorporate your favorite dishes and share old memories together.

This is a Teo Chew style noodle soup.  You might be wondering what is Teo Chew and why is it different from plain old Chinese? There is a great difference. Most Teo Chew people are displaced Southern Chinese folks who immigrated to all different parts of South East Asia. The original region in China that the Teo Chew people inhabited was very different from the rest of  China. They had their own distinctive food, language and traditions. When almost the entire population of this group immigrated to South East Asia they blended their already distinctive flavors and ingredients with that of the South East Asian flavors and ingredients. Although it no longer exist, most of the heritage from that region is carried on through immigrants living all across South East Asia. Over time, the blend of South East Asian flavors and Chinese flavors combined to make something rare and unique.

Ingredients for 2 servings:

1 package uncooked egg noodles (wide or thin)

1 can chicken broth

1.5 cup water

1 pinch of salt

1 teaspoon sugar

1 tablespoon soy sauce

1 clove garlic (diced)

1 cup fresh bean sprouts

2 stacks diced green onions

1/2 lbs Bok Choy

1 package *Vietnamese pork patty (you can subsitute w/ beef or fish balls)

*Vietnamese pork patty is popular amongst the South East Asian community. They are processed pork meat that is pre-cooked. They are yummy, convenient and can be used in many soup dishes.

Cooking directions:

Bring a large pot of boiling water to a boil. Add the egg noodles. When the noodles float to the top (about 30 seconds), rinse in cold water, drain and set aside. 

Slice the pork patty into thin slices. In your serving bowl, throw in the patty slices along with the bean sprouts. Portion out the cooked noodles and add them to the bowls.

In a medium pot, heat some oil and saute the diced garlic till it is golden brown. Add the water and chicken broth and let is simmer. I usually add 1 parts broth and 1 parts water. Add the salt, sugar and msg (optional). Add the soy sauce to taste. Add the green onions and bok choy.  You don't want to let the veggies cook too long. I usually turn off the heat before adding them. 

Happy eating,

Utah Iev