Pork and Noodle Broth with Prawns (Shrimps) (Pho) Recipes

Ingredients :

350g pork chops or 200g pork fillet

225g fresh prawn (shrimp) tails or cooked prawns (shrimp)

150g thin egg noodles

1 tsp vegetable oil

2 tsp sesame oil

4 shallots, or 1 medium onion, sliced

1 tbsp fresh ginger, finely sliced

1 clove garlic, crushed

1 tsp granulated sugar

1.4 liters chicken stock

2 lime leaves

3 tbsp fish sauce

juice of 1/2 lime

4 sprigs coriander leaves, to garnish

chopped green part of 2 spring onions (scallions), to garnish

Method :

If using pork chops, trim away fat and bone completely. Place the meat in the freezer for 30 minutes to firm but not freeze the meat. Slice the meat thinly and set aside. Peel and de-vein the prawns (shrimp), if fresh. Bring a large saucepan of salted water to the boil and simmer for noodles for the time stated on the packet. Drain and refresh under cold running water. Set aside. Heat the vegetable and sesame oils in a large saucepan, add the shallots and brown evenly, for 3-4 minutes. Remove from the pan and set aside. Add the ginger, garlic, sugar and chicken stock and bring to a simmer with the lime leaves. Add the fish sauce and lime juice. Add the pork, then simmer for 15 minutes. Add the prawns and noodles and simmer for 3-4 minutes. Serve in shallow soup bowls and decorate with the coriander leaves, the green part of the spring onions (scallions) and the browned shallots.

This quick and delicious recipe can be made with 200g boneless chicken breast instead of pork fillet.

Serves 4-6

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