Vietnamese pork noodle soup
Sunday, 14 November 2010
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FROM NIGELLA KITCHEN BY NIGELLA LAWSON. COPYRIGHT (C) 2010 NIGELLA LAWSON. PUBLISHED BY HYPERION. AVAILABLE WHEREVER BOOKS ARE SOLD. ALL RIGHTS RESERVED.
I couldn't contemplate a section of speedy suppers without a noodle soup. Nothing can give succor as fast as a bowl of noodles in flavorsome broth. This is good for chowing down and for slurping and for keeping body and soul together when your stomach's empty and your day's been full.
FROM NIGELLA KITCHEN BY NIGELLA LAWSON. PHOTOGRAPHS BY LIS PARSONS. COPYRIGHT (C) 2010 NIGELLA LAWSON. PHOTOGRAPHS COPYRIGHT (C) 2010 LIS PARSONS. PUBLISHED BY HYPERION. AVAILABLE WHEREVER BOOKS ARE SOLD. ALL RIGHTS RESERVED.
In extremis, I am more than happy to use frozen chopped gingerroot and chiles, which are kept in my freezer for just such an eventuality (not so infrequent).
Serves 2-4, depending how hungry you are
Put the strips of pork tenderloin into a bowl and add the lime juice, soy sauce, paprika and fish sauce, but don't let this stand for more than 15 minutes.
- 10 ounces pork tenderloin, cut into thin discs and then fine strips
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- ½ teaspoon paprika
- 2 tablespoons fish sauce
- 8 ounces ramen noodles
- 1 tablespoon garlic flavored oil
- 6 thin or 3 fat scallions, thinly sliced
- 1 tablespoon chopped fresh (or frozen) gingerroot
- 1 quart chicken broth (good-quality carton, can or cube is fine), preferably organic
- 3 cups (10 ounces) bean sprouts
- 2 small baby bok choy, torn into pieces
- 2 teaspoons chopped red or green chiles
Cook the noodles following the package instructions and then refresh in cold water. Heat the chicken broth until almost boiling.
Heat a wok or a deep, heavy-based frying pan, then add the garlic flavored oil and fry the scallions and ginger for a minute or so. Add the pork and its liquid to the wok, stirring as you go.
Cook the meat in the pan for another 2 minutes, then add the hot chicken broth to the pan and bring to a boil.
Check that the pork is cooked through, then add the bean sprouts and baby bok choy. Add water if the soupy base has evaporated too much - about ½ cup of freshly boiled water should do the trick, but you may not need it.
Arrange the drained noodles equally in 2 large or 4 small warmed bowls, ladle over them the pork and vegetables, and finally the soupy stock. Scatter the chopped chiles on top and serve.
Last Updated ( Sunday, 14 November 2010 )