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Pork and noodles in lemongrass broth

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Pork and noodles in lemongrass broth.
Pork and noodles in lemongrass broth.Murdoch Books
easyTime:< 30 minsServes:4-6

A recipe from the Good Food collection.

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Ingredients

  • 1 sweet potato, peeled and cut into 1cm chunks

  • 300g pumpkin, peeled and cut into 3cm chunks

  • 500g pork fillets, trimmed and sliced 5mm thick

  • 250g fresh rice noodles

  • 65g (¾ cup) bean sprouts, tails trimmed

  • 1 handful coriander leaves

  • 1 small handful mint leaves, torn

  • chilli sauce, to serve

Lemongrass broth

  • 1 onion, sliced

  • 2 lemongrass stems, trimmed and roughly chopped

  • 1 green chilli, halved lengthways

  • 5cm knob of fresh ginger, peeled and sliced

  • 2 garlic cloves, gently bruised

  • 2 tbsp coriander stems, roughly chopped

  • 3 makrut lime leaves, torn

  • 60ml (¼ cup) fish sauce

  • 2½ tsp grated palm sugar

  • 2 litres chicken stock

Method

  1. Step 1

    For the lemongrass broth, put the ingredients in a large saucepan over medium heat. Bring to the boil, then reduce the heat to medium–low and simmer for 10 minutes. Strain the broth, discarding the solids, and return to the pan.

  2. Step 2

    Add the sweet potato and pumpkin to the lemongrass broth and simmer for 15 minutes, or until tender. Add the pork and noodles and simmer for 3 minutes, or until the pork is cooked through.

  3. Step 3

    Ladle the soup into warm bowls and scatter with the bean sprouts, coriander and mint. Serve immediately, with chilli sauce passed separately.

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