Pasta dishes are always a good idea!
Chop all ingredients for the seasoning paste and then grind, adding a little bit of oil as needed.
Heat the remaining oil and gently fry the pureed amount for 10 min, stirring occasionally. Add the Vietnamese cilantro, ginger buds and water and let it bubble up. Add the thick coconut milk, sugar and salt. Reduce the heat and simmer everything together very gently for 10-15 min.
To serve, put the noodles in hot water for a few seconds to heat up repeatedly. Divide bean sprouts, tenderloin, noodles and shrimp among 6 soup bowls, top with cilantro strips and ginger flower form. Top with soup and sprinkle with a little chilies, omelet, cucumber and scallions. Offer sambal belacan and sliced limes in a separate dessert bowl.
Prepare primly, though.
*I kept the shrimp in a colander in the hot chicken soup for a few min to cook.
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