Hu Tieu Nam Vang (Southern Pork and Prawn Noodle Soup)
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Ingredients
- 300 g minced pork
- 200 g raw king prawns, peeled and deveined
- 300 g rice vermicelli noodles
- 3 garlic cloves
- 2 shallots
- 2 tbsp fish sauce
- 1200 ml chicken stock
- 150 g beansprouts
- 3 spring onions
- 1 fresh coriander
Nutrition (per serving)
- Calories
- 515 kcal
- Protein
- 30.5 g
- Carbohydrate
- 67.8 g
- of which sugars
- 4.1 g
- Fat
- 12.7 g
- of which saturates
- 4.4 g
- Fibre
- 2.9 g
- Salt
- 4.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the garlic and shallots and fry in a little oil in a large pot for 2 minutes until fragrant.
- 2
Add the minced pork and cook for 5 minutes, breaking it up with a spoon, until no pink remains.
- 3
Pour in the chicken stock and fish sauce, bring to a simmer and cook for 10 minutes.
- 4
Add the prawns and simmer for 3 minutes until they turn pink and are cooked through.
- 5
Meanwhile, soak the rice vermicelli noodles in boiling water for 5 minutes until soft, then drain and divide between four bowls.
- 6
Ladle the broth, pork and prawns over the noodles and top with beansprouts, sliced spring onions and coriander.
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