Char siu noodle soup

Char siu noodle soup

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1.2 litres Chicken and veal stock
4 spring onions
1 pak choi or choi sum
2-3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons nam pla
1 teaspoon palm sugar, (or brown sugar)
150g rice noodles, 4 mm wide
1/2 quantity Char siu pork, warm or hot

To serve

Quantity Ingredient
1 red chilli
handful bean sprouts
handful coriander leaves
lime wedges

Method

  1. Pour the stock into a large saucepan and bring to a simmer over a medium heat.
  2. Meanwhile, trim and thinly slice the spring onions and slice the pak choi. Put both aside. Halve and deseed the chilli for serving, then slice thinly and set aside.
  3. Add the soy sauce, oyster sauce and nam pla to the simmering stock with the sugar. Return to a simmer, add the noodles and cook them in the stock until tender. Using a slotted spoon, remove the noodles and divide between 4 bowls.
  4. Add the spring onions and pak choi to the stock and bring to a simmer. Taste and adjust the seasoning. Ladle the hot soup over the noodles. Thinly slice the char siu tenderloin and place on top of the noodles.
  5. Serve the chilli, bean sprouts, coriander and lime wedges separately, squeezing over the juice to taste.
Tags:
Leiths School of food and wine
cookery course
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