Nostalgic Rice Noodle Soup (Simplified Broth Version)
ID: 98680002...
No need to simmer pork bones! Use ground pork and shiitake mushrooms to quickly create a savory, delicious broth. Pair it with homemade fragrant minced pork sauce and crispy fried shallots to serve up a bowl of aromatic, full-bodied classic rice noodle soup in just 15 minutes.
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🍳 Cooking Flow
Slow-fry shallots and minced garlic until fragrant, then strain and set aside. → Stir-fry ground pork and mushrooms, add water to simmer, then strain to separate the broth from the solid meat mixture. → Return the meat mixture to the pan, add soy sauce, oyster sauce, sugar, and white pepper to stir-fry into a rich minced pork sauce. → Return the broth to the pan, season with fish sauce and salt, then add the rice noodles and bean sprouts to cook through. → Assemble in a bowl, top with the minced pork and fried shallots, and serve.
Cooking Steps
Brief Cooking Order
Slow-fry shallots and minced garlic until fragrant, then strain and set aside. → Stir-fry ground pork and mushrooms, add water to simmer, then strain to separate the broth from the solid meat mixture. → Return the meat mixture to the pan, add soy sauce, oyster sauce, sugar, and white pepper to stir-fry into a rich minced pork sauce. → Return the broth to the pan, season with fish sauce and salt, then add the rice noodles and bean sprouts to cook through. → Assemble in a bowl, top with the minced pork and fried shallots, and serve.
Introduction
No need to simmer pork bones! Use ground pork and shiitake mushrooms to quickly create a savory, delicious broth. Pair it with homemade fragrant minced pork sauce and crispy fried shallots to serve up a bowl of aromatic, full-bodied classic rice noodle soup in just 15 minutes.
Step 1
Heat a generous amount of oil in a pan, add minced shallots, and slow-fry over low heat.
Step 2
Once the shallots slightly change color, add the minced garlic and fry until fragrant. Remove from the pan and strain the oil (do not fry until too dark, or it will turn bitter).
Step 3
Use the remaining oil in the pan to stir-fry the ground pork. Add a small portion of the fried shallots and a pinch of salt, cooking until all moisture has evaporated and the oil is clear.
Step 4
Add the mushroom slices and stir-fry, then pour in enough water to simmer. Skim off any surface foam to complete the quick 'bone broth' style base.
Step 5
Strain the broth through a fine-mesh sieve, reserving both the broth and the solid meat mixture separately.
Ingredients List
Important Notes
💡 When frying shallots and garlic, use low heat and remove them from the pan as soon as they change color; residual heat will darken them further, and over-browning will create a bitter taste.
⚠️ When stir-frying the ground pork, be patient and cook until all the moisture evaporates and only clear fat remains; this releases the meat's aroma and ensures a sweet, savory broth.
✨ Adding a dash of fish sauce (about 3 drops) to the broth helps enhance the flavor and mimics the depth of a long-simmered bone broth, but do not add too much as it can overpower the dish.
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