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Rice Noodle and Ground Pork Soup (Pho Heo)
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| Servings |
Calories |
% from Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
| 4 |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
| INGREDIENTS: |
| 8 ounces small or medium dried rice sticks |
8 cups pork stock made with dried shrimp and
preserved cabbage |
1 pound ground pork |
| 1 cup cilantro leaves |
1 cup mung bean sprouts, root ends trimmed |
2 scallions, white parts only, thinly sliced
on the diagonal |
| 2 to 3 bird's eye or Thai chilies, steammed,
seeded, and thinly sliced |
1/4 cup fried garlic oil, variation |
1 lime, quartered |
| fish sauce |
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| 1 |
Place the rice sticks in a dish with lukewarm water
to cover. Let stand until pliable, about 20 minutes. |
| 2 |
Pour the pork stock into a pot and bring to a gently
boil over medium heat. Reduce the heat to medium-low. Place some
ground pork in a ladle and slowly lower it into the stock. Allowing
some stock into the ladle, with a pair of chopsticks, stir the
ground pork intil it separates, then let it go into the stock.
Continue this process until you have added all the ground pork to
the stock, and gently simmer for 30 minutes. |
| 3 |
Bring a pot filled with water to a boil over high
heat. Drain and divide the rice stick noodles into 4 equal portions.
Place them, one portion at a time, in a sieve and lower it into the
boiling water. Untangle the noodles with chopsticks and boil until
tender but firm, about 7 seconds. Remove and drain the noodles, then
place them in a large soup bowl. Repeat this step until you have 4
individual servings. |
| 4 |
Pour a generous amount of hot broth, along with an
equal amount of ground pork, dried shrimp, and preserved tien sin
cabbage, over each serving and garnish with some cilantro leaves,
mung bean sprouts, scallions, chilies, and fried garlic oil. Squeeze
a wedge of lime over each serving and adjust the seasoning with fish
sauce. |
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