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Ground Pork and Tomato Noodle Soup

Ground pork and tomato noodle soup with rice vermicelli, tomatoes, scallions, and lime
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses:
Servings: 2
Ingredients
  • 6–7 ounces dried rice vermicelli
  • 1 tablespoon neutral oil
  • 1 small shallot, chopped
  • 2 garlic cloves, minced
  • 8 ounces ground pork
  • 1 tablespoon oyster sauce
  • 1 teaspoon fish sauce
  • 2 Roma tomatoes, cut into wedges
  • 3 3/4 cups water
  • 2 teaspoons chicken bouillon powder
  • 2 teaspoons mushroom bouillon powder
  • 1 tablespoon fish sauce
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon MSG (Don't skip—it adds flavor since we're not using bone broth.)
  • Green onions, thinly sliced
  • Cilantro, chopped
  • Lime wedges, optional
  • Chili oil, optional
  • Fried shallots, optional
Instructions
  1. 1
    Prepare the rice vermicelli according to the package directions. Drain and divide between two bowls.
  2. 2
    Heat the oil in a pot over medium heat. Add the shallot and garlic and cook for about 30 seconds, until fragrant.
  3. 3
    Add the ground pork, oyster sauce, and 1 teaspoon fish sauce. Break the pork apart and cook until it is no longer pink.
  4. 4
    Add the tomatoes and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften and release their juices.
  5. 5
    Add the water, chicken bouillon, mushroom bouillon, 1 tablespoon fish sauce, sugar, and MSG. Bring to a boil, reduce the heat, and simmer for 8 to 10 minutes.
  6. 6
    Ladle the pork, tomatoes, and hot broth over the noodles.
  7. 7
    Top with green onions and cilantro. Serve with lime wedges, chili oil, and fried shallots, if desired.
Keywords: ground pork noodle soup, tomato noodle soup, rice vermicelli, Vietnamese-inspired soup
Read it online: https://theasiantestkitchen.com/recipe/ground-pork-and-tomato-noodle-soup/