PORK NOODLES SOUP (MÌ THỊT HEO)
Serves: 4 Preparation time: 10 mins Cooking time: about 35 mins
Ingredients:
1.5 liters broth
300g (10 oz) pork (soft lean pork shoulder)
300g (10 oz) dried egg noodles
3 teaspoons stock granules (optional)
1 tablespoon cooking oil
1 teaspoon ground pepper
6 cloves garlic, minced
1 tablespoon browned shallots
100g (3 ½ oz) bean sprouts
1 lettuce head
3 sprigs scallions, minced
5 sprigs cilantro, well washed
100g (3 ½ oz) Chinese chives, well – washed, cut into 3 cm lengths
1 jalapeno pepper, sliced
2 limes, each cut into 3 pieces
Recipe:
1. Bring broth to a boil. Add pork and boil for about 30 minutes, take pork out and slice thinly
2. Heat a skillet. Add cooking oil, then add minced garlic and brown until yellow.
3. Scald noodles in boiling water for about 2 minutes, drain noodles. Wash bean sprouts and chives, scald in boiling water, then drain them in a basket
4. Season broth with salt and stock granules. Add browned shallots and browned garlic
5. Serving: put bean sprouts in a bowl, add noodles to 2/3 of the bowl, then arrange pork on top. Add boiling broth. Sprinkle with scallions, cilantro and pepper
6. Serve with a dish of lettuce, jalapeno pepper and lime.