Spicy rice vermicelli soup recipe

20 mins to prepare and 1 hr to cook


  • 4 shallots, left unpeeled
    Seasonal ingredient
  • 3 garlic cloves, left unpeeled

  • 2 red chillies

  • 25g galangal/ginger

  • 125g french beans
    Seasonal ingredient
  • 300g pork loin

  • 500g pork bones (alternatively, use pork stock cubes)

  • 3 kaffir lime leaves

  • 1tsp salt

  • 250g thin rice vermicelli, rinsed with hot water, then soaked in cold water

  • 120g cabbage, thinly sliced

  • 120g bean sprouts, tailed

    • Condiments
    • 2 limes, halved

    • 1 red chilli, thinly sliced

    • 1/2tsp chilli powder

    • coriander leaves (cilantro) a handful

    Roast shallots, garlic and chillies over an open flame until slightly charred. Set aside. Peel and slice galangal into 5 thin slices. Cut French beans thinly on the diagonal.

    Place pork, pork bones, water, galangal, kaffir lime leaves, salt and roasted vegetables into a large pot and bring to a boil over high heat. When mixture boils, reduce heat to low and leave to simmer for 45 minutes or until meat is tender. Remove pork and place on a chopping board. Slice thinly and set aside.

    Strain stock into a clean pot. Return to stove and keep warm until use. Divide vermicelli, cabbage, french beans, bean sprouts and sliced pork among 4 serving bowls. Ladle hot stock over, top with condiments and serve immediately.

    step cooking vietnam cover

    Recipe from Step by Step Cooking: Vietnamese — Delightful Ideas for Everyday Meals, By Nguyen Thanh Diep, Published by Marshall Cavendish International, click here to buy book.

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

    Source: realfood.tesco.com

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