A quick and satisfying soup!
INGREDIENTS
1/2-16 oz box (8 oz) Rice Noodles, any width 1 tablespoon oil 1/2 pound ground pork 1 tablespoon Fish Sauce 3 shallots, minced 4 large cloves garlic, finely minced 1 tablespoon finely minced ginger 4-14 oz cans chicken broth 2 eggs, beaten 2 cups mung bean sprouts 2 tablespoons chopped cilantro
DIRECTIONS
- Prepare Rice Noodles according to the directions for pasta on box. Rice Noodles are done when they are firm yet tender.
- In a soup pot, heat the oil over medium heat. Add ground pork, Fish Sauce, shallots, garlic and ginger. Stir fry until the meat is no longer pink.
- Add chicken broth. Bring to a boil. Reduce heat and simmer for 5 minutes.
- Add eggs, stirring constantly until the eggs solidify.
- Immediately add bean sprouts, cilantro and Rice Noodles.
- Stir once or twice and ladle into soup bowls. Garnish with thinly sliced hot red chili pepper if you like.
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