Phnom Penh Noodle Soup
Ingredients
Pork Stock
-
300
g
chicken wings and drumsticks
-
500
g
pork ribs or pork bones
-
2
pieces
root ginger
-
3
pieces
spring onions
-
5
cloves
garlic
-
¼
teaspoon
white peppercorns
-
2
L
water
Soup Ingredients
-
1
unit
onion
-
½
teaspoon
coriander seeds
-
2
cloves
cloves
-
¼
teaspoon
Sichuan peppercorns
-
250
g
pork mince
-
1
unit
spring onion
-
1
tablespoon
sunflower oil
-
200
g
raw peeled king prawns
-
150
g
bean sprouts
-
250
g
cooked thick rice noodles
-
2
tablespoons
fish sauce
-
2
teaspoons
sugar
-
sea salt
to taste
-
black pepper
to taste
-
1
small handful
coriander leaves
-
2
tablespoons
fried shallots
-
1
unit
lime
-
bean sprouts
for serving
Instructions
- Prepare the pork stock by boiling chicken pieces, pork ribs, ginger, spring onions, garlic, and white peppercorns in water for 2-3 hours.
- Strain the stock and set it aside.
- Char the onion in a frying pan and add it to the stock along with the coriander seeds, cloves, and Sichuan peppercorns.
- Simmer the stock for 45 minutes.
- Mix pork mince with salt and pepper, blend until smooth, then shape into balls.
- Heat oil in a pan and stir-fry the prawns until cooked, then set aside.
- Blanch the bean sprouts in boiling water for 20 seconds.
- Divide cooked noodles into bowls, top with blanched bean sprouts.
- Add pork balls to the boiling stock and cook until they float.
- Ladle the stock into the bowls, add prawns, and season with fish sauce, salt, and sugar.
- Garnish with coriander and fried shallots, serve with lime wedges and extra bean sprouts.
Nutrition Facts (estimated)
Servings
6
Calories
362
Total fat
29g
Total carbohydrates
42g
Total protein
28g
Sodium
831mg
Cholesterol
139mg
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