Vietnamese Noodle Soup
Source of Recipe
recipezaar
List of Ingredients
12 ounces pork chops or pork tenderloins
8 ounces shrimp, peeled and deveined (raw or cooked)
5 ounces thin egg noodles
1 tablespoon vegetable oil or safflower oil
2 teaspoons sesame oil
4 shallots, sliced
1 tablespoon fresh gingerroot, sliced paper thin
1 clove garlic, pressed
1 teaspoon sugar
1 1/2 quarts chicken stock or chicken bouillon
2 kaffir lime leaf, shredded
3 tablespoons fish sauce
1/2 limes, juice of
4 sprigs cilantro (optional)
2 scallion tops, chopped (optional)
Recipe
Remove fat and bones from meat; slice thin for stir-frying; set aside.
Cook noodles according to pkg directions; rinse in cold water and set aside.
Heat a wok or large skillet over medium heat; add oils and heat through.
Add shallots and stir-fry 3-4 minutes until evenly browned; remove and set aside.
Add ginger through chicken stock and bring to a simmer.
Add lime leaves through lime juice.
Add pork, lower heat and simmer 15 minutes.
Add shrimp and noodles and simmer 3-4 minutes if using cooked shrimp or longer until cooked through if using raw shrimp.
If desired, serve topped with cilantro sprigs and chopped scallion greens for garnish.
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