Posted by: SV | June 13, 2010

Vietnamese Egg Noodle Soup

Instant ramen noodle soup will do when you don’t have a lot of time.  Fresh ramen or egg noodle (Mì) soup, however, is unbeatable if you have a few hours to make the broth.  You will find various Chinese, Japanese and Vietnamese versions of the broth.  The traditional broth base is made with pork.  I’ve added my own twist to it with shrimp, bok choy and mushrooms.   The pork tenderloin is optional if you want to make it a more substantial meal.  Note that the soup can be made in advance and reheated.

You will find fresh or dried egg noodles (Mì) at Asian markets.  If you can’t make it to the Asian market, the egg noodle strips found at the local grocery market will do – just a different texture (kind of like parpadelle vs angel hair).  I always keep a few packages of dried egg noodles (Mì) in the pantry.  The noodles take no time at all to cook so it should be prepared when you are ready to serve.

Egg Noodle Soup (Mì)

(Serves 4-6)

Broth:

  • 5 quartz of water
  • 3 lb of pork ribs
  • 1 onion, quartered
  • 4 tbsp fish sauce
  • 1 tsp of black peppercorn or cracked pepper
  • 1 lb shrimp (keep shells)
  • 1 bundle of bok choy, roughly chopped
  • 8 oz sliced mushrooms
  • ¼ lb pork tenderloin (optional)

Noodle:

  • 1 package (14 oz) of egg noodles (Mi)
  • ¼ pound of pork tenderloin, sliced thinly
  • 1 sprig of chopped green onion for garnish
  • 2 tbsp chopped cilantro for garnish
  • 1 lime, quartered

1.  To make stock, bring water to a boil and add pork ribs, shrimp shells, quartered onion, fish sauce and black pepper.  Simmer over medium heat for about 2-3 hours, routinely skimming the foam and any fat off the top.  During the last hour, add just the shrimp shells.  Remove the shrimp shells from the stock and discard.  Stop here if you are making this a day or two in advance.

2.  Five minutes before serving, add the sliced the pork tenderloin, shrimp, bok choy and sliced mushrooms to the gently simmering stock.

3.  In a separate pot, bring water to boil.  Follow the cooking directions for the egg noodles.  If you are using the Vietnamese version of egg noodles (Mi), only cook the noodles for TWO minutes.  Pour noodles into a strainer and gently toss with chopsticks to loosen the noodles.  Divide noodles into 4-6 serving bowls.

4.  To serve, top each bowl of noodles with a pork rib or chunks of pork rib, a few shrimp, bok choy, mushrooms and sliced pork tenderloin.  Ladle broth over the bowl of noodles.

5.  Garnish with chopped green onion, parsley and lime.

Vietnamese Egg Noodle Soup, originally uploaded by simpleviet.

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