This popular Vietnamese soup is a full meal in one bowl, combining a clear, flavourful broth with lean Ontario pork, vegetables and noodles.
1 lb (500 g) lean ground Ontario pork
1 tbsp (15 mL) garlic chili sauce
2 green onions, white and green separated
3 garlic cloves, minced
2 tbsp (30 mL) minced gingerroot
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) rice vinegar
6 cups (1.5 L) chicken stock, sodium-reduced
1 star anise (optional)
1 carrot, shredded
1/2 cup (125 mL) sliced mushrooms
5 oz (150 g) rice vermicelli noodles, dry
1/2 cup (125 mL) bean sprouts (optional)
Thai basil, mint and coriander sprigs
In a large saucepan, over medium high heat, brown pork breaking up the meat with a spatula, 5 to 7 minutes. Drain fat. Add chili sauce, whites of green onion, garlic, ginger, soy sauce and rice vinegar; cook for 2 minutes.
Add chicken stock, star anise (if using) and bring to a boil. Add carrot, mushrooms and reduce heat; let simmer for 10 minutes.
Stir in vermicelli noodles and simmer until noodles are tender, about 5 minutes. Ladle into large soup bowls. Garnish with green onions, bean sprouts, Thai basil, mint and coriander.
Makes 4 servings.
Per serving: 428.9 calories, 29.3 g protein, 35.6 g carbohydrates, 1.5 g dietary fibre, 1507.2 mg sodium, 18.0 g fat, 2.1 g polyunsaturated fatty acids, 6.8 g saturated fatty acids, 73.5 mg cholesterol
Source: Homegrown Ontario