Vietnamese Pork And Noodle Soup Recipes

VIETNAMESE PORK AND THICK NOODLE SOUP (BANH CANH)

Steps:

• Bring 2.5 L of water to the boil in a 4L capacity pot and add the pork shoulder.
• Allow the pot to return to the boil and cook for 5 minutes. Skim off any impurities that form on the surface.
• Add the remaining soup ingredients, other than the fish sauce. Simmer partially covered for 50 minutes on medium low heat.
• Prepare the garnishes.
• After 50 minutes remove the meat and check if it is cooked. If no, put the meat back into the pot until done. If yes, then wash the meat under cold water. Place a damp paper kitchen towel over the top and allow to cool before cutting into thin strips.
• With a pair of tongs, remove the onions and star anise from the soup.
• Add the fish sauce and adjust the seasoning of the soup to your taste.

VIETNAMESE NOODLE SOUP

Steps:

• Prepare the rice noodles as the label directs.
• Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
• Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.
• Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.

VIETNAMESE-STYLE PORK AND NOODLE SOUP

Steps:

• Heat the oil in a pan. Season the pork ribs with salt and freshly ground black pepper and fry for 2-3 minutes on each side, or until lightly browned.
• Add the chilli and garlic and stir fry for one minute.
• Add the beef stock and bring to the boil. Reduce the heat and simmer for ten minutes, or until the pork is completely cooked through.
• Add the cooked noodles and sesame oil and stir.
• To serve, pour the soup into a serving bowl and sprinkle over the chopped coriander.

SIMPLE VIETNAMESE PORK NOODLE BOWL

Steps:

• Prepare noodles according to package directions. Arrange noodles in 6 serving bowls. Top with slaw mix and onion; set aside.
• While noodles are cooking, combine chicken broth, fish sauce and soy sauce in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and keep broth just below a simmer. In a very large skillet over medium-high heat, warm oil. Add pork and cook until browned and internal temperature of the pork reaches 145°F., 1 to 2 min., per side. You may have to do this in batches. Remove pork and rest for 3 min., and arrange pork on top of noodle bowls. Ladle in broth, garnish with basil and lime wedges, and serve.

VIETNAMESE PORK-AND-NOODLE SOUP

Steps:

• In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta. Rinse with cold water and drain thoroughly.
• Meanwhile, in another large pot, heat the oil over moderate heat. Add the pork, scallions, and ginger and cook, stirring occasionally, for 2 minutes.
• Add the tomatoes, fish sauce, salt, water, and broth. Bring to a boil. Reduce the heat and simmer until the pork is just done, about 10 minutes. Stir the cooked linguine, bean sprouts, and lime juice into the soup. Ladle into bowls, top each serving with some of the cucumber and herbs, and serve with the lime wedges.