1/2 cup tamarind soup
1/2 cup coconut milk
1/3 cup finely chopped onion
1 teaspoon hot pepper sauce
1 tablespoon bak sambal or fish sauce
1 cup chicken broth
1 tablespoons water
2 teaspoons sesame seeds
4 tomatoes, peeled and seeded
2 scallops
1 teaspoon Asian pear sausage seasoning
1 bunch green onions, stems removed
In a large bowl, mix tamarind soup, coconut milk, onion, hot pepper sauce, bak sambal or fish sauce and chicken broth. Transfer mixture to a large saucepan and stir in water, sesame seeds, tomatoes, scallops, Asian pear sausage seasoning and green onions. Bring to a boil. Reduce heat to medium heat. Cover and simmer for about 20 minutes.
Remove lid from duck breasts and place on a cutting board.
Then remove rib chops and bones. Place the chops on a plate, aside, tilting ribs up and between ribs. Repeat seam has been cut.
Place the Vietnamese egg noodles and sliced cooked duck breast on a flat surface and cuttingboard, bearing with the tamarind cream. Coat thoroughly with water. Sprinkle the tamarind mixture over the noodles. Arrange the breast part of the chops over the coating. Brush with chicken broth and pour the chicken broth over all. Sprinkle with bak sambal or fish sauce, as desired.
Cover to cool. Spread over noodles and sprinkle with Sriracha sauce. Break from foil and serve.