A rich and comforting Lao noodle soup made with tender pork, chewy noodles, and a flavorful broth, garnished with fresh herbs for a traditional and hearty meal.
Author:Mari
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Main Dish
Method:Simmering
Cuisine:Lao
Diet:Halal
Ingredients
UnitsScale
200g fresh rice noodles
300g pork shoulder or belly, thinly sliced
1 tablespoon vegetable oil
1 small onion, thinly sliced
1 stalk of lemongrass, bruised and chopped into pieces
1-inch piece of ginger, sliced
2 cloves garlic, minced
4cups chicken broth
2 tablespoons fish sauce
1 teaspoon sugar
1/2 teaspoon black pepper
1/4cup cilantro, chopped
1/4cup green onions, chopped
1/4cup bamboo shoots (optional)
Chili flakes or chili oil (optional for extra heat)
Salt to taste
Instructions
Prepare the Broth: In a large pot, heat the vegetable oil over medium heat. Add the sliced pork and cook until lightly browned. Remove the pork and set aside. In the same pot, sauté the onion, garlic, ginger, and lemongrass until fragrant, about 2 minutes.
Add the chicken broth, fish sauce, sugar, black pepper, and cooked pork back into the pot. Bring to a simmer and cook for 20-30 minutes, allowing the flavors to meld together. Adjust the seasoning with salt and more fish sauce if needed.
Cook the Noodles: In a separate pot, cook the rice noodles according to the package instructions. Drain and set aside.
Assemble the Soup: In serving bowls, add the cooked noodles. Pour the hot broth with pork over the noodles. Garnish with fresh cilantro, green onions, and bamboo shoots. Add chili flakes or chili oil for some heat if desired.
Serve hot, with additional fresh herbs or lime wedges on the side if preferred.
Notes
The lemongrass, ginger, and fish sauce create a wonderfully fragrant broth that’s the heart of the dish.
For extra flavor, you can marinate the pork in some fish sauce and sugar for 10-15 minutes before cooking.
Adjust the spice level to your liking with the optional chili flakes or chili oil.