Vietnamese · Dinner
Silk Noodle Soup with Pork
A Vietnamese soup built on a clear pork bone broth simmered with charred ginger and shallot, poured over slippery glass noodles and thin-sliced pork tenderloin. Finished with scallion, bean sprout, cilantro and a squeeze of lime, the bowl balances savoury fish sauce depth against fresh herbal brightness.
$5
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
401Calories
36.8gProtein
7.4gFat
44.2gCarbs
3.3gSugar
1.8gFiber
2421mgSodium
107mgChol
2.2gSat Fat
890mgPotassium
58mgCalcium
2.9mgIron
0.9mcgVitamin B12
11mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
herb-salt
hidden-gems
Instructions
1
Prep
Slice pork tenderloin thinly against the grain. Halve the ginger and shallot, and set soaked glass noodles aside to drain.
2
Char
Place ginger and shallot cut-side down on a dry skillet over medium-high heat for 4 to 5 minutes until blackened and smoky.
3
Simmer
Add charred ginger, shallot, and fish sauce to stock. Simmer over medium heat for 45 to 60 minutes until broth turns pale gold. Skim foam every 10 minutes.
4
Build
Divide drained noodles and bean sprouts into a bowl, then ladle hot broth and pork over the top so noodles soften.
5
Plate
Scatter thinly sliced scallion and chopped cilantro over the bowl, add black pepper, and set the lime wedge on the rim.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz346g pork tenderloin
- 2 oz56g fresh ginger
- 22 shallot
- 3 tbsp3 tbsp fish sauce
- 3 cups720ml pork or chicken stock
- 3.6 oz100g dried glass (mung bean) noodles, soaked
- 1 oz30g bean sprouts
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 1/4 tsp1/4 tsp black pepper
- 22 lime wedge
- 1 tsp1 tsp salt
