For brunch on Saturday, I bought myself takeaway BBQ noodle soup from Canton at the Carousel Shopping Centre food court. The thick egg noodles, fried shallots, bean sprouts, steamed bok choy and meat were in one container, the broth in another. When I got home, I placed the noodles, sprouts and bok choy into a bowl, arranged the meats on top and then poured in the broth.
After photographing the dish, I positioned the roast pork slices so the crackling wasn’t sitting directly in the soup – couldn’t risk it going prematurely soggy. That would be a tragedy!
Jac was at work, so it was just me at home with my BBQ noodle soup, chopsticks and spoon. It was a big glorious bowl of meaty deliciousness that left a greasy shine on my lips. It was all good but the roast pork was my favourite – each slice of tender meat had a salty brown crust on the bottom, bands of soft melting fat in the middle and a layer of crunchy crackling on top. And that flavoursome broth and the tasty, tasty roast duck skin… Wow. Mmmmm. Oh yes.