Vietnamese-style pork and noodle soup
By James Tanner
From Ready Steady Cook
Ingredients
- 1 tbsp vegetable oil
- 2 pork ribs
- salt and freshly ground black pepper
- ½ red chilli, chopped
- 1 garlic clove, chopped
- 150ml/¼ pint hot beef stock
- 100g/3½oz dried egg noodles, cooked according to packet instructions
- 2 tsp sesame oil
- handful fresh coriander, chopped, to serve
Method
Heat the oil in a pan. Season the pork ribs with salt and freshly ground black pepper and fry for 2-3 minutes on each side, or until lightly browned.
Add the chilli and garlic and stir fry for one minute.
Add the beef stock and bring to the boil. Reduce the heat and simmer for ten minutes, or until the pork is completely cooked through.
Add the cooked noodles and sesame oil and stir.
To serve, pour the soup into a serving bowl and sprinkle over the chopped coriander.
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