Name: Vietnamese style noodle soup with pork belly with carrot, pak choi and fresh herbs
Total time: 25 min
Yield: 2
Cuisine: Vietnamees
Ingredients: 240 gram Sticky buikspek; 80 gram Brede rijstnoedels; 10 gram Gemberpuree; 1 zakje(s) Vietnamese saus; 1 stuk(s) Wortel; ½ bosje(s) Bosui; 1 stuk(s) Knoflookteen; 1 stuk(s) Paksoi; 10 gram Verse koriander en munt; ½ stuk(s) Limoen; 500 ml Zoutarme runderbouillon; 1 el Zonnebloemolie; naar smaak Peper en zout

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Recepten

Vietnamese style noodle soup with pork belly

with carrot, pak choi and fresh herbs

Bestel soortgelijke recepten voor € 3,10 per portie

Allergenen :

Soja

•Tarwe

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten

oventijd20 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

120 gram

Sticky buikspek

(Kan bevatten: Gluten, Melk (inclusief lactose), Mosterd, Soja, Tarwe, Selderij)

40 gram

Brede rijstnoedels

5 gram

Gemberpuree

½ zakje(s)

Vietnamese saus

(Bevat: Soja, Tarwe)

½ stuk(s)

Wortel

¼ bosje(s)

Bosui

½ stuk(s)

Knoflookteen

½ stuk(s)

Paksoi

5 gram

Verse koriander en munt

(Kan bevatten: Selderij)

¼ stuk(s)

Limoen

Zelf toevoegen

250 ml

Zoutarme runderbouillon

½ el

Zonnebloemolie

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)2847 kJ

Energie (kcal)680 kcal

Vetten41.6 g

waarvan verzadigd13.9 g

Koolhydraten50.8 g

waarvan suikers11.8 g

Vezels12.6 g

Eiwitten26.1 g

Zout3.5 g

Trans Fat0.1 g

Potassium548.7 mg

Calcium103.4 mg

Iron1.3 mg

Benodigdheden

•Kom

•Pan

•Koekenpan

•Hapjespan met deksel

Instructies

Boil plenty of water in a pot or saucepan.
Remove the pork belly from the packaging and transfer the sauce to a bowl. Cut the pork belly into thin slices and transfer to the bowl as well. Season with salt and pepper and set aside to marinate.
Chop the carrot into crescents. Finely chop the scallions and separate the white part from the greens.
Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.

Heat a drizzle of sunflower oil in a lidded deep frying pan and fry the carrot, pak choi stems and white parts of the scallions, covered, for 6 - 8 minutes. Then add 25ml water per person and steam for 2 more minutes. Season with salt and pepper.
Heat a clean frying pan over medium heat and fry the pork belly with its sauce for 10 - 12 minutes, turning halfway.
Meanwhile, cook the noodles for 4 - 5 minutes until al dente, then drain and rinse under cold water and allow to stand until further use.

Prepare the stock. Crush or mince the garlic.
Add the Vietnamese sauce, garlic and ginger paste to the vegetables and fry for 1 minute.
Transfer the rice noodles, pak choi leaves and stock to the deep frying pan with vegetables and stir well to separate the noodles, then allow to cook for 1 - 2 minutes.
Meanwhile, chop the fresh herbs and quarter the lime.

Serve the noodle soup in bowls and top with the sticky pork belly and its sauce.
Garnish with the fresh herbs and green parts of the scallions and serve with a lime wedge.

Did you know... Carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs