light chicken broth or stock
oyster sauce, or to taste
soy sauce, or to taste
baby bok choy OR a generous handful of chopped watercress, mustard greens, green cabbage or napa cabbage, cut into slivers
Chinese barbecued pork, cut into slices
2 packages (24-ounces each)
rice noodles, banh cuon, cut into about 2-inch-long pieces
toasted sesame oil
green onions, chopped
fresh cilantro, chopped
- In a large pot, heat chicken stock with the ginger. Stir in oyster sauce and soy sauce. When soup comes to a boil, turn it down to a simmer and add bok choy. Let cook 1-2 minutes until the vegetable starts to soften. Add barbecued pork and noodles, and heat just until warmed through, about 2 minutes. Stir in a drizzle of toasted sesame oil. Turn off the stove. Take care not to overcook the noodles or else they will quickly start to break down and become mushy.
- Ladle soup noodles into large bowls. Garnish with chopped green onions and cilantro, and serve. For those who like it spicy, add a squirt of sriracha or a dollop of chili-garlic paste.
- If you have leftovers, store in the refrigerator. Because the noodles absorb the broth so readily, you might need to add more chicken stock the next day when you enjoy the leftovers.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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