This Spicy Pork And Mustard Green Soup is a simple soup made out of minced pork, mustard greens with some red pepper flakes, it’s really easy to prepare, so easy its nearly as easy as opening the different packets of a fancy instant noodles. Ok I must be dreaming but honestly it might not be as easy as I initially mentioned but even a young kid can do this.
- 350 g minced pork (25% fat)
- 200g rice noodles
- 1 bunch mustard greens, roughly chopped
- 2 cups bean sprouts
- 6 cups chicken stock
- 1/4 cup fried garlic
- 1/2 cup fried shallots
- 2 tsp ginger paste
- 1 tsp Sichuan peppercorns-, crushed
- 1 tsp red pepper flakes
- 1 tsp cumin
- spring onions, to garnish
- fish sauce
- freshly ground black pepper
- In a pot add oil then sauté ginger, Sichuan peppercorns, red pepper flakes and cumin. Sauté until really fragrant.
- Add minced pork and cook until it turns light brown.
- Add the chicken stock and 2 cups of water then bring it to a boil, simmer for 15 minutes then season with fish sauce and freshly ground black pepper.
- Add the mustard greens and continue to simmer for 3 minutes in low heat.
- Cook rice noodles according to packet instructions then drain.
- Divide bean sprouts in 4 bowls, do the same with the noodles.
- Pour soup with minced meat and vegetables into the bowl then garnish with spring onions and serve.