Real African Dishes: [MC-AllEthnic-Recipes] Rice Noodles Soup w/ Ground Pork & Shrimp [cross post]

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Rice Noodle Soup w/ Ground Pork & Shrimp - Noodles Every Day
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* Exported from MasterCook *

       Rice Noodle Soup w/ Ground Pork & Shrimp - Noodles Every Day

Recipe By     :Corinne Trang
Serving Size : 6     Preparation Time :0:00
Categories    : Asian                           Pasta
                Soups & Stews                   Want To Try

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
8             ounces rice noodles -- dried narrow flat st
24             small shrimp -- shelled & deveined;
2               cups mung bean sprouts
2 1/2         quarts chicken stock
1              pound ground pork -- coarsely ground
     1/3           cup dried shrimp -- optional
                        fish sauce
                        fresh ground black pepper
3                     limes -- quartered
1                cup fresh cilantro -- chopped
3                     scallion -- thinly sliced
                        fried garlic in oil
6                     red Thai chili peppers -- stemmed, seeded, & s
                        sriracha sauce
                        preserved Tien Sin cabbage -- optional, for servin

Bring a large pot of water to a boil, & cook noodles until tender yet firm, about 10 seconds. Use a strainer to scoop out & drain the noodles, & divide among large soup bowls. If using, cook the fresh shrimp in the same water until opaque, about 1 minute. Drain, & distribute among the soup bowls. Top each one with some of the mung bean sprouts.

In a large pot, bring the stock to a boil over high heat. Working in batches, put some ground pork in a ladle, adding some hot broth to it. With a fork or spoon, stir the pork to loosen it, & release it into the pot. Repeat with the remaining pork. Add the dried shrimp, if using, or season with the fish sauce & pepper to taste, & continue to boil for about 5 minutes.

Ladle the broth, along with some pork & dried shrimp (if using) into each bowl, making sure to cover the noodles & bean sprouts. Taking a lime wedge or two, squeeze fresh lime juice into each bowl, & garnish each serving with cilantro, scallions, fried garlic in oil, some chili slices, sriracha sauce, & Tien Sin cabbage (if using).

Source:
"Noodles Every Day"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 417 Calories; 17g Fat (38.4% calories from fat); 21g Protein; 41g Carbohydrate; 1g Dietary Fiber; 91mg Cholesterol; 3666mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat.

NOTES : Author's note: "My family's kway 'teo recipe is one I will pass along to my daughter. It is a dish I crave when I'm tired & feeling under the weather. Although the original recipe calls for dried shrimp to flavor the stock, fish sauce will do quite nicely. But in that case, add fresh shrimp to your soup. Cilantro stems are edible, just like the leaves, & in my family we use the herb in all its parts. (The stems are not very fibrous & hold a great deal of flavor). Preserved Tien Sin cabbage can only be found in Asian markets. There is no real substitute for this ingredient, but if you cannot find it, the soup will still be delicious."

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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<CatS>
<CatT>
Asian
</CatT>
<CatT>
Pasta
</CatT>
<CatT>
Soups & Stews
</CatT>
<CatT>
Want To Try
</CatT>
</CatS>
<IngR name="rice noodles" unit="ounces" qty="8">
<IPrp>
dried narrow flat sticks, soaked until pliable; up to 10 oz.
</IPrp>
</IngR>
<IngR name="shrimp" unit="small" qty="24">
<IPrp>
shelled & deveined; optional
</IPrp>
</IngR>
<IngR name="mung bean sprouts" unit="cups" qty="2"></IngR>
<IngR name="chicken stock" unit="quarts" qty="2 1/2"></IngR>
<IngR name="ground pork" unit="pound" qty="1">
<IPrp>
coarsely ground
</IPrp>
</IngR>
<IngR name="dried shrimp" unit="cup" qty="1/3">
<IPrp>
optional
</IPrp>
</IngR>
<IngR name="fish sauce"></IngR>
<IngR name="fresh ground black pepper"></IngR>
<IngR name="limes" qty="3">
<IPrp>
quartered
</IPrp>
</IngR>
<IngR name="fresh cilantro" unit="cup" qty="1">
<IPrp>
chopped
</IPrp>
</IngR>
<IngR name="scallion" qty="3">
<IPrp>
thinly sliced
</IPrp>
</IngR>
<IngR name="fried garlic in oil"></IngR>
<IngR name="red Thai chili peppers" qty="6">
<IPrp>
stemmed, seeded, & sliced
</IPrp>
</IngR>
<IngR name="sriracha sauce"></IngR>
<IngR name="preserved Tien Sin cabbage">
<IPrp>
optional, for serving
</IPrp>
</IngR>
<DirS>
<DirT>
Bring a large pot of water to a boil, & cook noodles until tender yet firm, about 10 seconds. Use a strainer to scoop out & drain the noodles, & divide among large soup bowls. If using, cook the fresh shrimp in the same water until opaque, about 1 minute. Drain, & distribute among the soup bowls. Top each one with some of the mung bean sprouts.
</DirT>
<DirT>
In a large pot, bring the stock to a boil over high heat. Working in batches, put some ground pork in a ladle, adding some hot broth to it. With a fork or spoon, stir the pork to loosen it, & release it into the pot. Repeat with the remaining pork. Add the dried shrimp, if using, or season with the fish sauce & pepper to taste, & continue to boil for about 5 minutes.
</DirT>
<DirT>
Ladle the broth, along with some pork & dried shrimp (if using) into each bowl, making sure to cover the noodles & bean sprouts. Taking a lime wedge or two, squeeze fresh lime juice into each bowl, & garnish each serving with cilantro, scallions, fried garlic in oil, some chili slices, sriracha sauce, & Tien Sin cabbage (if using).
</DirT>
</DirS>
<Srce>
Noodles Every Day
</Srce>
<Note>
Author's note: "My family's kway 'teo recipe is one I will pass along to my daughter. It is a dish I crave when I'm tired & feeling under the weather. Although the original recipe calls for dried shrimp to flavor the stock, fish sauce will do quite nicely. But in that case, add fresh shrimp to your soup. Cilantro stems are edible, just like the leaves, & in my family we use the herb in all its parts. (The stems are not very fibrous & hold a great deal of flavor). Preserved Tien Sin cabbage can only be found in Asian markets. There is no real substitute for this ingredient, but if you cannot find it, the soup will still be delicious."
</Note>
<Nutr>
Per Serving (excluding unknown items): 417 Calories; 17g Fat (38.4% calories from fat); 21g Protein; 41g Carbohydrate; 1g Dietary Fiber; 91mg Cholesterol; 3666mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat.
</Nutr>
</RcpE></mx2>

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