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Vietnamese Noodle Soup With Pork And Shrimps Recipe
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Category : soups |
Style : wok cooking | Serve : 4-6 |
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A
delicately flavored Vietnamese soup that is easy to cook
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Ingredients |
| 150 g |
Egg noodles, thin type |
| 350 g |
Pork fillet |
| 220 g |
Fresh shrimps, medium size |
| 1 1/2 liters |
Chicken stock |
| 4 stalks |
Shallots, sliced |
| 1 clove |
Garlic, crushed |
| 2 pieces |
Kaffir lime leaves |
| 3 tbsp |
Fish sauce |
| 2 tbsp |
Sesame oil |
| 1 tbsp |
Vegetable oil |
| 1 tbsp |
Root ginger, fresh and finely sliced |
| 1 tbsp |
Sugar |
| - |
Juice of 1/2 lime |
| Garnish |
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| 4 sprigs |
Fresh coriander |
| 2 stalks |
Spring onions (cilantro), green part only, chopped. |
Method :
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Slice pork fillet thinly and set aside.
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Peel and de-vein shrimps, keeping the tails
intact.
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Bring slightly salted sauce pan of water to a
boil, then plunge noodles inside and cook for approx. 2 - 3 minutes or until tender. If
using pack dried noodles, cook according to the instructions on the packet.
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Drain and rinse with cold running water and set
aside.
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Heat wok with sesame oil, add shallots, and
stir-fry for 3 - 4 minutes until brown, remove and set aside.
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Tip off any remaining oil in the wok. Add
garlic, ginger, sugar and chicken stock and bring to a quick boil and simmer.
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Add lime leaves, lime juice and fish sauce, then
add in the pork and simmer for approx. 10 minutes.
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Add the shrimps and noodles and simmer for 4 - 5
minutes to heat through.
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Serve in shallow bowls garnished with coriander
sprigs, spring onion and browned shallots.
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