Vietnamese · Dinner
Seafood and Pork Rice Noodle Soup
A Vietnamese noodle soup built on a pork bone broth simmered with shrimp shells, then finished with sliced pork loin, shrimp and squid. Rice vermicelli sits beneath the seafood and pork, topped with scallion, cilantro, fried shallot and a squeeze of lime, with fish sauce and pepper seasoning the broth.
$7
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
425Calories
43.8gProtein
10.2gFat
38.9gCarbs
5.9gSugar
1.7gFiber
2180mgSodium
298mgChol
2.7gSat Fat
785mgPotassium
98mgCalcium
3.5mgIron
3.1mcgVitamin B12
12mgVitamin C
protein-rich
low-calorie
gluten-free-adaptable
herb-salt
hidden-gems
Instructions
1
Prep
Peel and devein the shrimp, reserving shells; clean the squid and slice into rings; thinly slice the pork loin, onion and scallion; chop the cilantro.
2
Sauté
Heat oil in a small saucepan over medium heat, add shrimp shells and onion, cook 3 minutes until shells turn bright pink and smell toasty.
3
Simmer
Pour in stock, bring to gentle simmer over medium heat, cook 15 minutes until broth turns pale orange and smells of shellfish.
4
Drain
Strain broth through a fine sieve into a clean pot, discarding shells and onion. Cook rice vermicelli in boiling water 3 minutes until soft, drain and transfer to a serving bowl.
5
Poach
Return broth to medium heat, season with fish sauce, sugar and pepper. Add pork slices, poach 3 minutes until no longer pink, then add shrimp and squid, poach 2 minutes more until shrimp turns opaque and squid curls.
6
Plate
Ladle broth with pork, shrimp and squid over noodles, top with scallion, cilantro, fried shallot and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g pork loin
- 7 oz200g shrimp
- 5 oz140g squid
- 3 cups720ml chicken stock
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp sugar
- 3 1/2 oz100g dried rice vermicelli noodles
- 11 onion
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp fried shallot
- 22 lime wedge
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp vegetable oil
