Vermicelli soup with pork and pickled green and Satay Beef Noodles are definitely the most classic dishes in HK style bistro. In the live event, I shared the simplified recipe. The soup base is just chicken broth. Follow my steps, It is very simple to make it well
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Ingredients
- 450 g Pork tenderloin (sliced)
- 200 g rice noodles use the thick vermicelli
- 250 g pickled radish
- 2 tsp Diced hot pepper (Optional)
- 400 ml chicken broth
- 100 ml water
Seasoning
- 1 tsp salt
- 1 tsp sugar
- 1 tsp cornstarch
- 1 tsp garlic powder
- 1 tsp oil
Sauce mixture
- 200 ml chicken broth
- 1 tsp sugar
Starch mixture
- 2 tsp cornstarch
- 3 tsp water
Instructions
- Marinade the pork with seasoning for 15 mins
- Cook the vermicelli as per package instruction. (normally, about 3-5 mins). Drain it well. Cover it a towel. Let it sit for about 15 mins
- Heat the pan over medium high heat. Add in 1 tsp of oil. Pan fry the pork until both side golden brown
- Add in the mustard (and hot pepper), stir fry until the mustard is dried. Add in the sauce mixture. Adjust the taste accordingly. Thicken the sauce with starch mixture.
- Bring the chicken broth and water to boil. Add in the cooked vermicelli. Top with the cooked pork and pickled mustard green mixture.