Pickled Mustard & Pork Vermicelli Soup (酸菜豬肉粉條湯)

by tina

I was feeling a bit lazy to cook tonight, but I somehow got myself excited to make something new. It turned out pretty well (although I didn’t really like the color of the broth). But taste wise, good!

Ingredients:

  • 1 bundle of vermicelli (wide glass noodles)
  • 1/4 lbs ground pork
  • 1 teaspoon soy sauce
  • 1 small garlic clove, finely minced
  • 1/4 cup pickled mustard, diced
  • 1 1/2 cup chicken broth
  • 1/2 cup water
  • 1-2 teaspoons green onion, chopped

Serving size: 1 for full meal or 2 for side dish

picture of some of the ingredients to show specifically what I used:

Rinse the pickled mustard before dicing. Soak the vermicelli in water for about 15 minutes and then drain the water.

1) Make the pickled mustard and ground pork: set the temperature to high.  When the pan is pretty warm, pour in about 1 teaspoon of oil. Place the garlic in. Let the garlic sizzle a little and put in the ground pork.  Quickly divide and separate the pork into smaller pieces.  Do this until the pork is partially cooked (half cooked, half raw).  Pour in the soy sauce, stir, and continue separating the pork. Add the pickled mustard in and continue stirring for 2-3 minutes. Then turn the heat off and set this aside, in a bowl, while we work on the 2nd part.

2) Place the chicken broth and water in a smaller pot and bring the temperature to high.  Once it reaches a boil, place the vermicelli in.  Continue boiling for 5 mins and turn off the heat.

3) Pour the noodle soup into a big bowl.  Add the sour mustard and ground pork, and top with green onions.

When I make this again in the future, I’ll probably buy a different chicken broth since the chicken broth that I bought this time was really yellow in color for some odd reason.  I’d want something more clear and less thick looking.

Along with this, I also sauteed some baby spinach. And that was my dinner for the night. :)

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One Comment to “Pickled Mustard & Pork Vermicelli Soup (酸菜豬肉粉條湯)”

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