131min 4 ppl
Guay Teow Nam Sai Moo (Clear Pork Noodle Soup)
18 minutes
4 people
Medium31–60 min or 7–12 steps
18 min · 7 steps
Medium: 31–60 min or 7–12 steps
360 kcalper person
Protein 24g
Carbs 50g
Fats 7g
About this dish
A clean, clear-broth Thai noodle soup kept simple on purpose, thin pork slices and rice noodles in a garlic-scented stock finished with morning glory and a spoon of garlic oil.
Allergy Info
Gluten, Soya, Celery, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovesfinely chopped, divided4
- Beansproutsto serve100 g
- Morning glorycut into 5cm lengths100 g
- Spring onionssliced, to serve2
- Fresh Corianderroughly chopped, to serve10 g
Meat & Poultry
- Pork shoulderthinly sliced250 g
Tins & Jars
- Chicken stock1000 ml
Dried Goods
- Rice stick noodlessoaked and blanched300 g
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Vegetable Oil2 tbsp
- Fish sauce2 tbsp
- Light soy sauce1 tbsp
Utensils
- Small saucepan
- Large saucepan
- Meat thermometer
- Slotted spoon
- Chopping board
- Sharp knife
- Ladle
Method
1
Heat the vegetable oil in a small saucepan over medium heat and fry half the garlic for 2 minutes until golden and crisp, then lift out with a slotted spoon and set aside as garlic oil.
Approx. 2 minutes
2
Pour the chicken stock into a large saucepan, add the remaining garlic and bring to a simmer.
Approx. 3 minutes
3
Add the pork slices and simmer for 5 minutes until they reach 63°C on a meat thermometer.
Approx. 5 minutes
4
Stir in the fish sauce, light soy sauce and white pepper and simmer for 2 minutes.
Approx. 2 minutes
5
Add the morning glory and cook for 1 minute until just wilted.
Approx. 1 minute
6
Divide the blanched rice noodles and beansprouts between four bowls and ladle over the hot broth, pork and morning glory.
Approx. 3 minutes
7
Drizzle each bowl with the garlic oil and scatter over the spring onions and coriander.
Approx. 2 minutes
