Vietnamese Thick Noodle Soup with Shrimp and Pork
A hearty, comforting soup with thick chewy noodles, tender pork, and sweet shrimp in a savory broth. Quick enough for a weeknight but packed with flavor.
- Total time
- 35 min
- Servings
- 4
- Calories
- 350
- Protein
- 28g
Ingredients
- 8 oz thick rice noodles
- ½ lb shrimp
- ½ lb pork loin
- ¼ lb squid
- 4 cups chicken broth
- 2 tbsp fish sauce
- 2 stalks green onions
- 1 whole lime
Instructions
- 1
Slice the 0.5 lb pork loin thinly against the grain. Clean and slice the 0.25 lb squid into rings. Peel and devein the 0.5 lb shrimp, leaving tails on if you like.
- 2
In a large pot, bring 4 cups chicken broth to a boil over high heat. Add the pork slices and cook until they turn opaque, about 3 minutes.
- 3
Add the shrimp and squid to the pot. Cook until shrimp are pink and squid is just tender, about 2-3 minutes. Stir in 2 tbsp fish sauce and reduce heat to low.
- 4
Meanwhile, cook the 8 oz thick rice noodles according to package directions until chewy but tender. Drain and divide among 4 bowls.
- 5
Ladle the hot broth, pork, shrimp, and squid over the noodles. Top with sliced green onions and serve with lime wedges to squeeze over.
- 6
For extra flavor, add a pinch of chili flakes or a dash of black pepper to each bowl before serving.
Tools you’ll need
- Large pot
- Knife
- Cutting board
- Colander
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