Vietnamese Pork And Noodle Soup Food

SIMPLE VIETNAMESE PORK NOODLE BOWL

Steps:

• Prepare noodles according to package directions. Arrange noodles in 6 serving bowls. Top with slaw mix and onion; set aside. While noodles are cooking, combine chicken broth, fish sauce and soy sauce in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and keep broth just below a simmer. In a very large skillet over medium-high heat, warm oil. Add pork and cook until browned and internal temperature of pork reaches 145°F., 1 to 2 min. per side. You may have to do this in batches. Remove pork and rest for 3 min. Arrange pork on top of noodle bowls. Ladle in broth, garnish with basil and lime wedges, and serve.

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL

Steps:

• For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
• For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
• For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
• Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.

VIETNAMESE-STYLE PORK AND NOODLE SOUP

Steps:

• Heat the oil in a pan. Season the pork ribs with salt and freshly ground black pepper and fry for 2-3 minutes on each side, or until lightly browned.
• Add the chilli and garlic and stir fry for one minute.
• Add the beef stock and bring to the boil. Reduce the heat and simmer for ten minutes, or until the pork is completely cooked through.
• Add the cooked noodles and sesame oil and stir.
• To serve, pour the soup into a serving bowl and sprinkle over the chopped coriander.

VIETNAMESE NOODLE SOUP

Steps:

• Remove fat and bones from meat; slice thin for stir-frying; set aside.
• Cook noodles according to pkg directions; rinse in cold water and set aside.
• Heat a wok or large skillet over medium heat; add oils and heat through.
• Add shallots and stir-fry 3-4 minutes until evenly browned; remove and set aside.
• Add ginger through chicken stock and bring to a simmer.
• Add lime leaves through lime juice.
• Add pork, lower heat and simmer 15 minutes.
• Add shrimp and noodles and simmer 3-4 minutes if using cooked shrimp or longer until cooked through if using raw shrimp.
• If desired, serve topped with cilantro sprigs and chopped scallion greens for garnish.

VIETNAMESE PORK-AND-NOODLE SOUP

Steps:

• In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta. Rinse with cold water and drain thoroughly.
• Meanwhile, in another large pot, heat the oil over moderate heat. Add the pork, scallions, and ginger and cook, stirring occasionally, for 2 minutes.
• Add the tomatoes, fish sauce, salt, water, and broth. Bring to a boil. Reduce the heat and simmer until the pork is just done, about 10 minutes. Stir the cooked linguine, bean sprouts, and lime juice into the soup. Ladle into bowls, top each serving with some of the cucumber and herbs, and serve with the lime wedges.