Pork Noodle Soup

A good soup is all about the stock one uses. I did not want to attempt a very traditional way to make the stock (see “Master Stock”http://en.wikipedia.org/wiki/Master_stock ), and then use that in the soup as it is not very practical if one has to make this at home. I use the same stock to make the Hainanese Chicken Rice. This can be made with any meat or seafood, but balancing the flavor accordingly is the key thing; South East Asian cuisines is all about that!! . And this is my version  .

Pork Noodle Soup

200 grams of Pork Tenderloin (Cut into thin slices across the grains)
150 grams of flat rice noodles (Prepare as per the instructions on the package)
1000ml of Chicken Stock (See the recipe below)
3 basil leaves
1 thai red chilli slit
2 inch piece of celery
2 tablespoon fish sauce
2 shitake mushroom sliced thin
2 bunch of baby Pak Choi
2 thai red chilli deseeded and thinly sliced
Stems of Chinese cabbage sliced thin in length
1 teaspoon corn flour
1 tablespoon Chinese wine
For the stock

1 kg chicken (Full chicken with skin, chopped in to big pieces)
2 liters of water
1 tablespoon light soya
2 tablespoon Chinese wine 
2 inch piece of ginger sliced
1 bunch of spring onions with the bulbs chopped big
3 inch piece of coriander root
1 piece of star anise
In a large pot, boil the water with the chicken pieces. When the water starts boiling simmer it and remove all the impurities floating on surface. Then add all the other ingredients into the pot and simmer it for 1.5 hours, occasionally removing the impurities. Turn it off and let it cool. After cooling, strain the broth and store it for any soup. It refrigerates well.

To make the soup

Bring back the stock (1000 ml) to boil and add basil, mushroom, celery, fish sauce, chili and simmer it for 10 minutes. 
In the meantime add 1 teaspoon cornflour with chinese wine in a bowl and mix well with the pork slices. In a thick bottomed pan, over high flame, stir fry the pork for 2 mins until the surface of the pork is slight brown and take it out from the heat.

To Serve

In a soup bowl, add noodles (2 tablespoon), then a bit of cabbage, then 1 basil leaf, then a few thinly sliced red chilli. Place a few pieces of stir fried pork, pak choi and then add the simmering stock. Season it with white pepper powder and salt to taste.

Categories: Travel Cuisine


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