Vietnamese · Dinner
Pork and Egg Soup
A clear Vietnamese pork broth simmered with fish sauce and shallot, poached with a whole egg dropped in near the end and finished with scallion and black pepper. Ground pork forms small tender clumps in the soup, which is ladled over rice vermicelli and eaten hot with fresh herbs.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
436Calories
30.8gProtein
19.5gFat
31gCarbs
2.9gSugar
1.7gFiber
1592mgSodium
296mgChol
6gSat Fat
585mgPotassium
78mgCalcium
3.5mgIron
1.4mcgVitamin B12
4.2mgVitamin C
gluten-free
low-calorie
rich-umami
thirty-min-meals
gluten-free
Instructions
1
Prep
Soak the rice vermicelli in warm water for 10 minutes until pliable, then drain. Mince the garlic, slice the shallot and scallion, and set aside.
2
Sauté
Heat the vegetable oil in a small saucepan over medium heat and sauté the shallot and garlic for 2 minutes until softened and fragrant.
3
Simmer
Add the ground pork, breaking it into small clumps with a spoon, and cook over medium heat for 3 minutes until no longer pink.
4
Simmer
Pour in the chicken stock, water, and fish sauce. Bring to a gentle simmer over medium-high heat, then reduce to medium-low and simmer for 8 minutes until clear.
5
Poach
Crack the egg directly into the simmering broth without stirring. Poach over low heat for 3 minutes until the white sets and yolk firms at the edges.
6
Build
Place the drained vermicelli in a deep bowl and ladle the hot broth, pork and poached egg over the top.
7
Plate
Scatter the scallion, cilantro and black pepper over the bowl and serve immediately while steaming hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g ground pork
- 22 large eggs
- 2 cup480ml chicken stock
- 2 cup480ml water
- 2 tbsp2 tbsp fish sauce
- 22 shallot
- 4 cloves4 cloves garlic
- 22 scallion
- 2.2 oz60g, a small bundle dry rice vermicelli
- 1/2 tsp1/2 tsp black pepper
- a small handful cilantro leaves
- 2 tsp2 tsp vegetable oil
