Pancit luglug, noodles with annatto sauce

Ingredients

• 500 g of rice vermicelli, briefly soaked in water to soften them
• 60 g of rocou seeds, soaked in
• 60 ml of water
• 480 ml of shrimp broth
• 6 tablespoons of flour
• 120 ml of water
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 150 g of boiled pork, cut into small pieces
• 2 pieces of fried tofu, cut into small cubes
• 30 g of shredded smoked fish
• 30 g of French-style pork rinds, crushed
• 2 hard-boiled eggs, cut lengthwise
• 80 g of cooked and peeled shrimp
• 50 g of fresh onions, chopped
• 1 tablespoon of fried garlic
• Green lemons, for serving

Filter the soaked purslane seeds.

In a saucepan, combine the water, tomato paste, and shrimp broth.

Whisk the flour into the water.

Pour it into the saucepan.

Bring to a boil until the sauce thickens.

Season to your liking.

Boil some water in a saucepan.

Place the vermicelli in a colander.

Cook them in boiling water until they are done.

Drain them and arrange them on a plate.

Coat the vermicelli in sauce, then top with pork and tofu.

Garnish with smoked fish and slices of pork.

Garnish with hard-boiled eggs, cooked shrimp, sliced onions, and fried garlic.

Serve with lime.