Vietnamese · Dinner
Egg Noodle Soup with Pork and Shrimp
A Vietnamese noodle soup built on a simmered pork bone broth with charred onion and ginger, poured over fresh egg noodles, thin pork slices, and shrimp. Finished with scallion, cilantro, fried shallots, and a squeeze of lime, it balances savoury depth with clean aromatic brightness in one bowl.
$6
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
478Calories
41.2gProtein
16.8gFat
38.6gCarbs
6.1gSugar
2.3gFiber
1680mgSodium
246mgChol
4.9gSat Fat
780mgPotassium
85mgCalcium
3.6mgIron
1.9mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Slice the pork loin into thin strips, peel and devein the shrimp, halve the onion, slice the ginger, mince the garlic, and slice the scallion and cilantro.
2
Char
Set the onion and ginger cut-side down in a dry skillet over medium-high heat and char 4 to 5 minutes until the edges blacken and smell smoky.
3
Simmer
Add the charred onion and ginger to a pot with the chicken stock over medium heat and simmer 50 minutes uncovered until the broth smells rich and slightly reduced.
4
Poach
Heat the vegetable oil in the broth, add garlic, then slide in the pork and shrimp over medium heat and poach 3 to 4 minutes until the pork loses its pink color and shrimp curl and turn opaque.
5
Plate
Cook the egg noodles in boiling water for 2 minutes until glossy and tender, drain, place in a bowl, ladle the hot broth and proteins over the top, scatter scallion, cilantro, and fried shallots over the bowl, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork loin
- 88 large shrimp (about 80g), peeled and deveined
- 5 oz140g fresh egg noodles
- 3 cups720ml chicken stock
- 11 onion
- 11 in (30g) fresh ginger
- 2 clove2 clove garlic
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp fried shallots
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp white pepper
- 22 lime wedge
- 1 tsp1 tsp vegetable oil
