Vietnamese Noodle Soup with Pork and Vegetables
A quick and comforting noodle soup with tender pork, eggplant, zucchini, and crispy tofu, ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 25g
Ingredients
- 8 oz rice noodles
- ½ lb pork shoulder
- 1 medium eggplant
- 1 medium zucchini
- 1 medium onion
- 2 tbsp vegetable oil
Instructions
- 1
Cook the 8 oz rice noodles according to package directions until tender, about 5-7 minutes. Drain and set aside.
- 2
Thinly slice the 1 onion and 0.5 lb pork shoulder. Cut the 1 eggplant and 1 zucchini into bite-sized pieces.
- 3
Heat the 2 tbsp vegetable oil in a large pot over medium-high. Add the sliced onion and pork, cook until pork is browned, about 5 minutes.
- 4
Add the eggplant and zucchini, stir-fry for 3 minutes until slightly softened. Pour in 4 cups water, bring to a boil, then simmer until vegetables are tender, about 5 minutes. Season with salt and pepper.
- 5
Divide noodles among bowls, ladle hot soup over, and serve with crispy fried tofu or pork skin if desired.
Tools you’ll need
- large pot
- knife
- cutting board
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