Pork Noodle Soup
This is a hearty bowl of pork goodness that will make you feel like you’re on the streets of Thailand without ever having to pack any bags. My Thai pork noodle soup is deceivingly simple to make but is packed with so many complex flavors thanks to the slow-and-low simmered pork broth. You really want to make sure that you keep the temperature low and don’t boil the stock which could muddle the soup. Your patience will pay off on this protein-packed bowl of noodles! Even though it’s been an average of 110 degrees where I currently am, I’ll still crave a bowl of pork and shrimp noodles and I hope you’ll enjoy it, too.
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Rehydrate vermicelli noodles in warm water.
Remove the pork loin from the bone. In a pot, combine pork bone, bacon strip, cinnamon stick, coriander seeds, white peppercorn, garlic, shallots, and celery stalk with 4 qt water. Simmer on low heat but do not boil.
Bring a separate pot of water to a simmer. Cook meatballs, shrimp, and thinly-sliced pork loin in the hot water as well as your rehydrated noodles.
In a bowl, combine sugar, chili flakes, white pepper, fried garlic, preserved cabbage, and fish sauce. Add the cooked proteins and noodles to the bowl and top with scallions and cilantro.
Strain broth and pour into the bowl. Mix everything together and serve with a squeeze of lime.