Pork and Bean Sprout Rice Noodle Soup recipe - ingredients, nutrition and when to eat it
Rice noodles topped with pork and bean sprouts, served in a clear broth. The mild broth pairs well with the sprouts’ crunch and the pork’s savory richness.
Rice noodles topped with pork and bean sprouts, served in a clear broth. The mild broth pairs well with the sprouts’ crunch and the pork’s savory richness. It’s a good choice when you’re in the mood for a warm noodle dish at lunch or dinner.
Noodles · 25 minutes to cook
Tips: Bean sprouts wilt if cooked too long, so add them at the end and cook briefly.
Tips: Fish sauce varies in saltiness by brand, so add it a little at a time and adjust to taste.
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Ingredients (1 serving)
- Dried rice noodles — 80 g
- Lean pork — 80 g
- Mung bean sprouts — 1 handful
- Chicken stock — 350 ml
- Green onion — 10 g
- Garlic — 1 pc
- Fish sauce — 1 tsp
- Lime juice — 1 tsp
- Cilantro — 5 g
- Ground black pepper — 0.2 g