This soup is good. Really good. So good that I made it one night, and Josh asked me to make it again the next night, and to make a bigger batch. I think that’s a recipe win. It comes from the Nigella Kitchen cookbook that I gave my sister for Christmas. At this rate, I’m really going to have to buy myself a copy.
Vietnamese Pork Noodle Soup
* 10 oz 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
* 2 packages ramen noodles. Discard seasoning packets
* 1 tablespoon olive oil (I added some of our homemade chili infused olive oil at this point for a little heat. Yum)
* 6 scallions thinly sliced
* 1-2 tablespoons chopped fresh ginger
* 1 quart low sodium chicken broth
* 3 cups bean sprouts
* 3-4 cups chopped bok choy.
Mix the pork with the lime juice, soy sauce, paprika and fish sauce in a bowl. The recipe said to not let this stand for more than 15 minutes. I probably did, but it turned out just fine.
Cook the ramen, then put in a bowl of cold water and set aside.
Heat the chicken broth in a small saucepan to a low simmer.
In a large frying pan, heat the olive oil and fry the scallions and ginger for a minute or so. Pour in the pork and its marinade and stir thoroughly.
Cook for another couple of minutes, then add the chicken broth and bring to a boil. At this point your pork should be cooked. Add the bean sprouts and bok choy.
Put some of the noodles in a bowl, top with meat and veggies, and pour some broth over it all. At this point Josh drizzled a little more chili oil on top, but for me it was perfect.