Aha Bujang's Vietnamese Chili Hangover Ramyun
A hangover ramyun that protects the stomach with a soft egg blanket, featuring the sharp heat of crushed Vietnamese chili and the acidity of vinegar, without turning cloudy.
Ingredients needed 1 servings
Recipe
Cooking tips
- Crushing the Vietnamese chilies roughly by hand, rather than adding them whole, allows the sharp capsaicin to fully infuse into the broth.
- One teaspoon of vinegar cuts the greasiness of the broth and makes the ramyun noodles starchier and chewier.
- Never stir after adding the egg mixture; this prevents the broth from becoming cloudy and allows the whites and yolks to gently envelop the noodles.
- The generous use of 2 eggs softly protects the stomach lining in the spicy broth, making it excellent for hangovers.
Recommended for
- Those who want a clean, intense, and natural spicy hangover cure after heavy drinking when the stomach feels completely blocked.
- Those who dislike cloudy, thick ramyun broth from eggs but still want a rich egg garnish.
- Those who want to add a little kick to ordinary fresh ramyun and enjoy a deep, hearty snack-bar-style dish.
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