VIETNAMESE-INSPIRED PORK NOODLE SOUP
What you will need:
  • 1 lb of pork tenderloin (cut into thin strips)
  • 12 oz to 1 lb spaghetti noodles (cooked according to instruction on package)
  • 6 cups of chicken broth
  • Juice of 1 lime (and some extra lime slices to serve with noodles)
  • 3 Tbsp of soy sauce
  • 2 Tbsp of fish sauce
  • 2-inch ginger root (peeled and finely chopped)
  • 3 red chiles (seeded if you like and finely chopped)
  • 1 bunch of fresh mint leaves
  • 3 stalks of spring onion (finely chopped)
  • 4 cups of fresh bean sprouts (washed, you can quickly blanch it in boiling water, but I like mine raw)
  • 1 Tbsp of garlic flavored oil (recipe below)
Garlic-flavored oil:
  • 5 cloves garlic (peeled and finely chopped)
  • ¼ cup of grape seeds oil or oil of your choice
Instructions:
  1. Preheat the oil in a small sauce pan and add in the chopped garlic. You may need to lower the heat to prevent the garlic from browning too quickly. Let the garlic cook on low to medium heat until they turn golden brown. Remove from the heat and set aside
  2. Marinade the pork slices in soy sauce, lime juice and fish sauce for about 30 minutes. In a wok or large skillet, add in about 2 Tbsp of the garlic-flavored oil. Stir fry the ginger until it's really fragrant, about 2 minutes. Add in the pork along with its marinating juice and continue to stir fry until they turn color. Add in the chicken broth and bring to a boil then lower the heat to let it simmer gently and check to make sure the pork is cooked through. Check the taste and adjust the seasoning as needed
  3. When ready to serve, portion the cooked noodles into individual serving bowl. Ladle the pork over the noodles along with the broth. Sprinkle with some chopped red chile, fresh mint leaves, fresh bean sprouts, chopped spring onion, and lime slices. You can even drizzle some of the crispy garlic you made from the garlic flavored oil
Recipe by What To Cook Today at http://whattocooktoday.com/vietnamese-inspired-noodle-soup.html