Ingredients with Measurements:
- 8 oz. dried rice noodles
- 4 cups chicken broth
- 1/2 lb. lap xung (Chinese sausage), sliced
- 1/2 lb. ground pork
- 1/2 cup sliced shiitake mushrooms
- 1/4 cup chopped scallions
- 2 cloves garlic, minced
- 1 tbsp. soy sauce
- 1 tbsp. fish sauce
- 1 tsp. sugar
- 1/4 tsp. black pepper
- 2 tbsp. vegetable oil
- 2 cups bean sprouts
- 1/4 cup chopped cilantro
- 2 limes, cut into wedges
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Soak the rice noodles in warm water for 15 minutes or until softened. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the garlic and lap xung and cook for 2-3 minutes or until the lap xung is slightly browned.
3. Add the ground pork and cook until browned, breaking it up into small pieces with a wooden spoon.
4. Add the shiitake mushrooms, scallions, soy sauce, fish sauce, sugar, and black pepper. Stir to combine.
5. Pour in the chicken broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
6. Add the rice noodles and bean sprouts to the pot and cook for an additional 2-3 minutes or until the noodles are heated through and the bean sprouts are slightly wilted.
7. Ladle the soup into bowls and garnish with cilantro and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 22g
Carbohydrates: 47g
Protein: 23g
Substitutions for ingredients:
- Lap xung can be substituted with any type of sausage, such as chorizo or Italian sausage.
- Shiitake mushrooms can be substituted with any type of mushroom.
- Bean sprouts can be substituted with sliced bok choy or spinach.
Variations:
- Add sliced jalapenos or red pepper flakes for a spicy kick.
- Use beef broth instead of chicken broth for a heartier flavor.
- Add sliced hard-boiled eggs for extra protein.
Tips and tricks:
- Soaking the rice noodles in warm water before cooking will help them cook faster and prevent them from sticking together.
- Be sure to slice the lap xung thinly so that it cooks evenly.
- If you prefer a thicker soup, add a cornstarch slurry (1 tbsp. cornstarch mixed with 1 tbsp. water) to the soup and stir until thickened.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with the garnishes arranged on top.
Garnishes:
Cilantro and lime wedges
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans
- Fresh fruit, such as sliced mango or pineapple
Troubleshooting advice:
- If the soup is too salty, add a squeeze of lime juice to balance out the flavors.
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Be sure to cook the ground pork thoroughly to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Lap xung noodle soup is a popular dish in Chinese cuisine, particularly in the Guangdong province. It is a comforting and hearty soup that is perfect for cold weather.
Flavor profiles:
The lap xung adds a savory and slightly sweet flavor to the soup, while the chicken broth provides a rich and comforting base. The soy sauce and fish sauce add depth and umami, while the lime and cilantro provide a fresh and bright finish.
Serving suggestions:
Serve the soup hot with a side of steamed rice or crusty bread for a complete meal.
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Region: Vietnamese