{"id":156,"date":"2011-01-17T20:54:15","date_gmt":"2011-01-18T02:54:15","guid":{"rendered":"http:\/\/thewilhelmscook.com\/?p=156"},"modified":"2011-09-18T20:04:09","modified_gmt":"2011-09-19T01:04:09","slug":"vietnamese-pork-noodle-soup","status":"publish","type":"post","link":"http:\/\/thewilhelmscook.tempotech.net\/?p=156","title":{"rendered":"Vietnamese Pork Noodle Soup"},"content":{"rendered":"<p>I&#8217;ve decided to pick our favorite meal from each week and post it, and I&#8217;m already a week behind, so I have a couple recipes to post, and they&#8217;re both soups!\u00a0 I love soups&#8230;they&#8217;re usually quick to make and they&#8217;re great to take to work the next morning!<\/p>\n<p>This is one I found while reading one of the 800 food blogs I follow, and it was surprisingly good!\u00a0 It&#8217;s from Nigella Lawson, who may love food even more than I do, so even though the recipe seemed a little weird, I gave it a try.\u00a0 You should too!\u00a0 Matt spiced this up with his favorite, chile garlic sauce.<\/p>\n<p><a href=\"http:\/\/www.projectfoodie.com\/cookbook-recipes\/recipe\/vietnamese-pork-noodle-soup.html\">Vietnamese Pork Noodle Soup<\/a><\/p>\n<p>Serves 2-4, depending how hungry you are<\/p>\n<ul>\n<li>10 ounces pork tenderloin, cut into thin discs and then fine strips<\/li>\n<li>2 tablespoons lime juice<\/li>\n<li>2 tablespoons soy sauce<\/li>\n<li>\u00bd teaspoon paprika<\/li>\n<li>2 tablespoons fish sauce<\/li>\n<li>8 ounces ramen noodles<\/li>\n<li>1 tablespoon garlic flavored oil<\/li>\n<li>6 thin or 3 fat scallions, thinly sliced<\/li>\n<li>1 tablespoon chopped fresh (or frozen) gingerroot<\/li>\n<li>1 quart chicken broth (good-quality carton, can or cube is fine), preferably organic<\/li>\n<li>3 cups (10 ounces) bean sprouts<\/li>\n<li>2 small baby bok choy, torn into pieces<\/li>\n<li>2 teaspoons chopped red or green chiles<\/li>\n<\/ul>\n<p>Put  the strips of pork tenderloin into a bowl and add the lime juice, soy  sauce, paprika and fish sauce, but don&#8217;t let this stand for more than 15  minutes.<\/p>\n<p>Cook the noodles following the package instructions and then refresh in cold water. Heat the chicken broth until almost boiling.<\/p>\n<p>Heat  a wok or a deep, heavy-based frying pan, then add the garlic flavored  oil and fry the scallions and ginger for a minute or so. Add the pork  and its liquid to the wok, stirring as you go.<\/p>\n<p>Cook the meat in the pan for another 2 minutes, then add the hot chicken broth to the pan and bring to a boil.<br \/>\nCheck  that the pork is cooked through, then add the bean sprouts and baby bok  choy. Add water if the soupy base has evaporated too much &#8211; about \u00bd cup  of freshly boiled water should do the trick, but you may not need it.<\/p>\n<p>Arrange  the drained noodles equally in 2 large or 4 small warmed bowls, ladle  over them the pork and vegetables, and finally the soupy stock. Scatter  the chopped chiles on top and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve decided to pick our favorite meal from each week and post it, and I&#8217;m already a week behind, so I have a couple recipes to post, and they&#8217;re both soups!\u00a0 I love soups&#8230;they&#8217;re usually quick to make and they&#8217;re great to take to work the next morning! This is one I found while reading [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[15,18,14],"tags":[20],"_links":{"self":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/156"}],"collection":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=156"}],"version-history":[{"count":3,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/156\/revisions"}],"predecessor-version":[{"id":258,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/156\/revisions\/258"}],"wp:attachment":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=156"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}