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

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

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

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Pork and rice stick noodle soup

Ingredients

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