Roast pork and noo­dle soup

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 25 MIN­UTES

1 litre salt-re­duced beef stock 2 tea­spoons fish sauce 1 ta­ble­spoon lime juice 1 tea­spoon brown sugar 1 ta­ble­spoon finely chopped lemon­grass ½ small (200g) daikon, chopped finely 1 medium (200g) red cap­sicum, chopped finely 100g dried rice ver­mi­celli noo­dles 1 cup (80g) bean sprouts 250g finely sliced roast pork ½ cup Thai basil leaves 1 long red chilli, sliced finely

1 Com­bine stock, fish sauce, lime juice, sugar, lemon­grass and 2 cups wa­ter in a large saucepan over medium heat. Bring to a sim­mer and stir un­til sugar has dis­solved. Add the daikon and cap­sicum and con­tinue to sim­mer for a fur­ther 5 min­utes. 2 Add the noo­dles to the saucepan and cook for 5-7 min­utes or un­til noo­dles are soft. 3 Di­vide the soup be­tween four bowls and top with the bean sprouts, pork, basil and chilli. Not suit­able to freeze or mi­crowave.

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