Rice Noodle Soup

Method3 steps · about 15 min

1. 1

   Step 1: Bring a separate pot of blanching water to a boil. Add all the fresh rice noodles (12 oz) and blanch briefly, just until cooked, soft and springy with a little bite. Drain well and discard the blanching water; set the drained noodles aside.

   Uses Water, enough to blanch the fresh noodles in a separate pot · 12 oz fresh rice noodles

   
2. 2

   Step 2: Bring all 1¾ cups chicken broth and the separate 1½ cups soup water to a boil. Add all the ground pork (3 oz), fish balls and peeled shrimp (6 medium), breaking up the pork into small pieces and skimming any foam. After the soup returns to a boil, cook for about 1–2 minutes as an initial check, continuing until the pork reaches at least 71°C (160°F), the shrimp are firm and opaque throughout, and the fish balls are fully cooked and hot in the center according to their package directions. Add the 1 teaspoon fish sauce and 3 dashes white pepper; adjust with the optional additional fish sauce to taste and turn off the heat.

   Initial soup-topping check · 2 minUses 1¾ cups chicken broth · 1½ cups water for the soup · 3 oz ground pork · 6–8 purchased fish balls · 6 medium shrimp, peeled and deveined · 1 tsp fish sauce · 3 dashes white pepper powder · Additional fish sauce, optionally to taste

3. 3

   Step 3: Divide all the drained cooked noodles from step 1 between two serving bowls. Add all the hot soup and cooked toppings from step 2, then top with ready garlic oil to taste and all the scallion (1 stalk) rings. Serve immediately. If desired, serve sliced red chilies in the optional soy sauce alongside.

   Uses All drained cooked fresh rice noodles · All hot soup and cooked toppings · Ready garlic oil, to taste for topping · 1 stalk scallion, cut into small rings · Red chilies, optionally sliced for serving · Soy sauce, optionally for the sliced red chilies