Thai Noodle Soup with Char Su Pork

Thai Noodle Soup with Char Su Pork

Dish Name : Thai Noodle Soup with Char Su Pork

Yield: 4 portions

Fresh ginger, finely chopped - 1 Tbsp.
Garlic, chopped - 1/2 Tbsp.
Fresh Thai chiles, chopped - 1 tsp.
Sesame oil - 1 Tbsp.
Dry sherry - 1/4 cup
Soy sauce - 2 Tbsp.
Chicken stock - 4 cups
Bamboo shoots, shredded - 1/2 cup
Dried lily buds, rehydrated, trimmed - 1/4 cup
Fresh shiitake mushrooms 1/2 cup
Large wood-ear mushrooms, rehydrated, julienned 2
Carrots, julienned 1/4 cup
Scallions, chopped 1/4 cup
Char su pork (recipe follows) 1/4 lb.
Rice noodles, cooked 4 oz.
English cucumber, peeled, julienned 1/4 cup
Fresh basil, chopped 4 tsp.
Fresh cilantro, chopped 1/4 cup
Method:

  1. Sauté ginger, garlic and chiles in sesame oil about 2 minutes. Deglaze with sherry and soy sauce. Add chicken stock. Heat to boil. Reduce heat; simmer 10 minutes.

  2. Add bamboo shoots, lily buds, mushrooms, carrots and scallions. Return to boil for 3 minutes. Strain vegetables from stock; reserve separately.

  3. To serve: Fill bowl with 1/2 cup reserved vegetables, 1 oz. pork, 1 oz. noodles, 1 Tbsp. cucumber. Add 1 cup boiling soup. Garnish with 1 tsp. basil and 1 Tbsp. cilantro.

Char su pork

Marinate 1/4 lb. pork tenderloin for 48 hours in mixture of 1/2 cup hoisin sauce, 1/4 cup sugar, 1 Tbsp. chopped ginger, 1 Tbsp chopped garlic, 1/4 cup soy sauce, 1/4 cup dry sherry, 1/4 cup ketchup and 2 Tbsp. five-spice powder. Roast in 375F oven to internal temperature of 155F. Cool; julienne or shred into match sticks.