Submitted by Jane Kannar
Vietnamese Noodle Soup
Serving: 4
Ingredients
- 1 - 2 Pork Fillet or 2-3 x chicken breast fillets
- Rice Vermicelli Noodles
- 2L Stock (chicken/Veg)
- 5-6 Star Anise
- 4 Cloves Garlic, sliced
- 5cm piece Ginger, sliced
- 2 stalks Lemon grass, bruised
- Chilli, fresh or flakes (optional)
- Veges (eg.Broccoli, Bok Choy, Cauliflower, Baby Corn, Mushrooms quartered, Carrot)
- Fresh Coriander, Basil, Mint (vietnamese if you can get it)
- Lime, cut into quarters
- Bean Shoots
- Shallots (spring onions),green part, sliced thinly
Instructions
- Add Garlic, Ginger, Star Anise, Lemon Grass and Stock.
- Cook for a couple of hours or until fragrant (the longer the better)
- Add Pork Fillet or Whole Chicken Breasts
- Cook for approximately 3 hours on Low or until Meat is cooked through
- Add veges 30mins before serving.
- Meanwhile cook Rice Vermicelli noodles (boil water, pour over and soak for approx 5mins, drain)
- Prepare fresh herbs and add to a plate with bean shoots + lime wedges, served separately
- In a large bowl, add noodles, top with sliced Pork or Chicken, Veges and broth
- Sprinkle with Shallots and chilli (optional)
- Add your own selection of fresh herbs, bean shoots and a squeeze of lime juice
- Stir through and enjoy!
Tried this recipe?Let us know how it was!
Awesome recipe! I used the pork fillet, and I couldn’t really slice it as it just fell apart, but the aroma was beautiful!?