35 minutes
A comforting and flavorful soup made with ground pork, rice noodles, and fresh vegetables, topped with crispy garlic.
tablespoons
Garlic Clove, thinly sliced
each
Ground Pork
0 lb
teaspoons
to taste
to taste
cups
tablespoons
cups
Pea Leaves, thick stems removed, leaves coarsely chopped
bunch
Fresh Ginger, finely grated
tablespoons
Rice Noodles, cooked and drained
0 oz
Red Onion, thinly sliced
each
Cilantro, leaves and tender stems, coarsely chopped
cups
1. Heat Oil and Cook Garlic
Heat three tablespoons of neutral oil in a large, heavy-bottomed pot over medium heat. Once the oil is hot, add the eight thinly sliced garlic cloves and cook them for about two to three minutes until they turn golden brown and toasted. Using a slotted spoon, remove the garlic slices and set them aside for later.
2. Cook Ground Pork
Add the pound of ground pork to the pot along with one and a half teaspoons of red-pepper flakes, a pinch of kosher salt, and some black pepper. Cook the pork for about five to eight minutes, breaking it up with a wooden spoon or spatula, until it is well browned and forms small bite-sized pieces.
3. Add Broth and Simmer
Once the pork is nicely browned, pour in four cups of chicken broth, three tablespoons of soy sauce, and four cups of water. Bring the mixture to a simmer and let it cook for five to eight minutes. Taste the broth and adjust the seasoning with additional salt, pepper, red-pepper flakes, or soy sauce if needed.
4. Add Vegetables and Ginger
Add the chopped pea leaves or spinach, half of the sliced onion, and one tablespoon of finely grated fresh ginger to the pot. Stir everything together until the greens are wilted and the flavors are well combined.
5. Serve Soup
To serve, place the cooked rice noodles in bowls and ladle the hot soup over them. Garnish each bowl with the remaining onion slices, a generous handful of chopped cilantro, and the crispy garlic slices you set aside earlier.
Use chicken, beef, seafood, or tofu and mushrooms, adjusting the broth with complementary flavors like lemon or miso paste.
Mix in coconut milk for creaminess or tom yum paste for a tangy broth.
Substitute ginger with lemongrass, add kaffir lime leaves, or Sichuan peppercorns for regional flavor twists.
Use fresh herbs, pickled vegetables, or chili oil to enhance the soup's garnish.
Use a coconut milk base or infuse with lemongrass, kaffir lime leaves, or star anise for different aromatic profiles.
The foundation of a great soup starts with the quality of your ingredients. Use fresh ginger and garlic for the best flavor. For the pork, choose a cut that's well-marbled with fat, as it will impart more flavor and tenderness to the soup.
Asian cuisine is all about balancing flavors. Taste as you go and adjust the seasoning with soy sauce, a splash of rice vinegar, or a pinch of sugar if needed. The goal is to achieve a harmonious balance of salty, sweet, sour, and umami.
Cook your noodles separately and add them to the soup at the end. This prevents them from becoming overcooked and mushy. It also keeps the soup from becoming too starchy.
When cooking the pork, make sure to brown it well. This process, known as the Maillard reaction, develops deep flavors that will infuse the soup. Don't rush this step, and make sure the pork is not overcrowded in the pan, which can cause it to steam rather than sear.
Don't underestimate the power of crispy garlic. It adds a delightful texture and a burst of flavor. Fry the garlic slices until just golden and be careful not to burn them, as burnt garlic can be bitter.
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