Pork and rice stick noodle soup

Name: Pork and rice stick noodle soup
Yield: Serves four
Cuisine: Camodian
Ingredients: 2.5 litres (4½ pts) pork or chicken stock; 2.5 litres (4½ pts) pork or chicken stock; 1 tbsp dried shrimp; 2 cloves of garlic, finely chopped; 500 g (1 lb) belly pork or leg pork; 500 g (1 lb) belly pork or leg pork; 8 green prawns, peeled; 400 g (14 oz) dried thin rice stick noodles; 1 tbsp fish sauce; ¼ cup coriander leaves; ½ tsp salt; ½ tsp sugar; 1 squid, cleaned; 8 fish balls; 2 cups loosely packed bean sprouts, washed; 1 lemon, quartered, to serve; ¼ cup chopped spring onion greens; 1 red chilli, sliced

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

This is a real one-pot wonder, combining fish balls, prawns, squid and pork in an easy-going family-style soup. In Cambodia, the dish would be made with pure pork stock, but I prefer to use chicken stock to lighten it and give it a little more subtlety.

Ingredients

500 g (1 lb) belly pork or leg pork
2.5 litres (4

Asia
Cambodia
Main course
Gluten-free
Soup
Noodles
South East Asia

Method

Put pork, stock, dried shrimp, garlic, salt and sugar in a large saucepan and bring to the boil. Skim off any froth that rises to the surface, reduce heat and simmer, covered, for 1 hour. Remove pork, slice thinly, and set aside.

Cut squid into pieces about 5 cm (2 in) square. Score the underside of each piece in a diamond pattern. Cut fish balls in half. Devein prawns by hooking out th