Vietnamese · Dinner
Crab and Pork Noodle Soup
A Vietnamese-style noodle soup pairing seared ground pork with lump crab meat in a clear pork broth seasoned with fish sauce, ginger and scallion. Rice noodles, bean sprouts and cilantro go into the bowl, finished with lime and black pepper for a light, savory, brothy meal.
$6
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
463Calories
45.5gProtein
14.3gFat
42.2gCarbs
3.4gSugar
2.1gFiber
2168mgSodium
172mgChol
4.2gSat Fat
912mgPotassium
102mgCalcium
3.8mgIron
3.8mcgVitamin B12
16mgVitamin C
gluten-free
protein-rich
rich-umami
hidden-gems
gluten-free
Instructions
1
Prep
Soak the dry rice noodles in warm water for 15 minutes, then boil in a small pot of water over high heat for 2 minutes until just tender and drain well.
2
Heat the vegetable oil in a small saucepan over medium-high heat and sear the ground pork, breaking it into small crumbles, for 3 minutes until no longer pink and lightly browned at the edges.
3
Add the minced garlic and thinly sliced ginger to the saucepan and sauté over medium heat for 1 minute until the raw smell fades and they turn golden at the edges.
4
Pour the chicken stock into the saucepan, add the fish sauce, and simmer over medium-low heat for 15 minutes until the broth turns pale and fragrant with pork.
5
Fold the lump crab meat into the broth and simmer gently over low heat for 2 minutes until just warmed through, taking care not to overcook it as crab toughens with prolonged heat.
6
Plate
Place the cooked rice noodles and bean sprouts into a serving bowl, ladle the hot broth with pork and crab over the top, and scatter with thinly sliced scallion and chopped cilantro. Season with a pinch of salt and black pepper, serve with the lime wedge on the side for squeezing over just before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground pork
- 4.2 oz60g, about a third of a 6 oz can lump crab meat
- 3 cups720ml chicken stock
- 3 1/2 oz100g dry rice noodles, soaked and cooked
- 2 clove2 clove garlic
- 11 inch (about 8g) fresh ginger
- 22 scallion
- 2 tbsp2 tbsp fish sauce
- 1 cup70g bean sprouts
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp vegetable oil
- 11 lime, cut into a wedge
- a pinch of black pepper
- a pinch of salt
