A comforting and flavorful Thai noodle soup made with tender pork balls, rice noodles, and a clear aromatic broth, garnished with fresh herbs and crispy garlic for a deliciously light meal.
Ingredients
For the Broth:
- 8 cups chicken or pork stock
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 cloves garlic, minced
- 1 star anise (optional)
- 1 cinnamon stick (optional)
For the Pork Balls:
- 1/2 lb (225 g) ground pork
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1/2 tsp white pepper
For the Noodles and Toppings:
- 8 oz rice noodles, cooked according to package instructions
- 1 cup bean sprouts
- 1/2 cup Thai basil leaves
For Garnish:
- Fresh cilantro
- Fried garlic
- Lime wedges
- Chili flakes
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Serves:
4 people
Instructions
- Prepare the Broth:
- In a large pot, bring the chicken or pork stock to a boil. Add soy sauce, fish sauce, sugar, garlic, star anise, and cinnamon stick. Simmer for 20 minutes.
- Make the Pork Balls:
- In a bowl, combine ground pork, soy sauce, cornstarch, and white pepper. Mix well and form into small balls. Drop the pork balls into the simmering broth and cook for 5-7 minutes until cooked through.
- Prepare the Noodles:
- Cook the rice noodles according to package instructions. Divide the noodles among serving bowls.
- Assemble the Soup:
- Ladle the hot broth and pork balls over the noodles in each bowl. Add bean sprouts and Thai basil leaves.
- Garnish and Serve:
- Garnish with fresh cilantro, fried garlic, and serve with lime wedges and chili flakes on the side.
Nutritional Information (Per Serving):
- Calories: 300 kcal
- Protein: 20g
- Carbohydrates: 30g
- Fat: 8g
- Sodium: 600mg
Notes
- Substitute pork balls with chicken or fish balls for variation.
- Add vegetables like bok choy or spinach for extra nutrients.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊