Vietnamese Style 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-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.

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.