Vietnamese Grilled Pork and Noodle Soup (Chả Giò Mì) Recipe

Ingredients with Measurements:
- 1 lb pork shoulder, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp fish sauce
- 2 tbsp honey
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 tsp black pepper
- 8 oz rice noodles
- 6 cups chicken broth
- 2 cups bean sprouts
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
- 2 tbsp chopped peanuts
- 2 tbsp crispy fried onions
- 6 egg rolls (chả giò)

Special equipment needed:
- Grill or grill pan
- Large pot for soup
- Tongs

Step-by-step instructions:

1. In a bowl, mix together soy sauce, fish sauce, honey, vegetable oil, garlic, ginger, and black pepper. Add pork slices and marinate for at least 30 minutes.

2. Preheat grill or grill pan to medium-high heat. Grill pork slices for 2-3 minutes on each side until cooked through.

3. Cook rice noodles according to package instructions. Drain and set aside.

4. In a large pot, bring chicken broth to a boil. Add cooked rice noodles, bean sprouts, scallions, cilantro, and lime juice. Let simmer for 5 minutes.

5. Divide soup into bowls. Top with grilled pork slices, chopped peanuts, crispy fried onions, and egg rolls.


Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
6 servings

Nutritional information:
Calories per serving: 420
Fat: 14g
Carbohydrates: 45g
Protein: 28g

Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or chicken breast.
- Soy sauce can be substituted with tamari sauce for a gluten-free option.
- Rice noodles can be substituted with wheat noodles or zucchini noodles for a low-carb option.
- Egg rolls can be substituted with spring rolls or fried tofu for a vegetarian option.

Variations:
- Add sliced jalapeños or chili flakes for a spicy kick.
- Use shrimp or beef instead of pork.
- Add bok choy or spinach for extra greens.

Tips and tricks:
- Marinate the pork for at least 30 minutes for maximum flavor.
- Use tongs to flip the pork slices on the grill to prevent sticking.
- Top the soup with crispy fried onions for added texture.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat soup in a pot on the stove over medium heat until heated through.

Presentation ideas:
Serve soup in individual bowls and top with grilled pork slices, egg rolls, chopped peanuts, and crispy fried onions.

Garnishes:
Chopped cilantro, sliced scallions, lime wedges, and sliced jalapeños.

Pairings:
Serve with a side of steamed rice or a Vietnamese salad.

Suggested side dishes:
Vietnamese spring rolls, banh mi sandwiches, or Vietnamese coffee.

Troubleshooting advice:
- If the pork is sticking to the grill, brush the grill with oil before grilling.
- If the soup is too thick, add more chicken broth or water to thin it out.

Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Chả Giò Mì is a popular Vietnamese dish that combines grilled pork, rice noodles, and egg rolls in a flavorful soup. It is a fusion of Vietnamese and Chinese cuisine.

Flavor profiles:
Savory, sweet, and tangy with a hint of spice.

Serving suggestions:
Serve hot and garnish with chopped cilantro, sliced scallions, lime wedges, and sliced jalapeños.

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Region: Vietnamese

Taste: Savory, Tangy, Spicy, Umami, Aromatic