Phnom Penh Noodle Soup

5 from 4 votes

Phnom Penh Noodle Soup recipe - Serve this delightful soup immediately with lime wedges and extra bean sprouts on the side.

Prep Time20

Cook Time1

Total Time1 20

Course: Cambodian Recipes

Cuisine: Noodles

Keyword: Phnom Penh Noodle Soup

Servings: people

Calories: 362kcal

Author: Bee Yinn Low

Ingredients

1 Pork Stock recipe quantity
1 onion
½ teaspoon coriander seeds
2 cloves
1/4 teaspoon Sichuan peppercorns
250 g (8 oz) pork mince
1 spring onion finely chopped
1 tablespoon sunflower oil
200 g (7 oz) raw peeled king prawns, deveined
150 g (5 oz) cups bean sprouts
250 g (8 oz) cooked thick rice noodles
2 tablespoons fish sauce
2 teaspoons sugar
sea salt and freshly ground black pepper
1 small handful of coriander leaves to serve
2 tablespoons fried Shallots to serve
1 lime cut into wedges, to serve
bean sprouts to serve

Pork Stock Ingredients:

300 g (10 oz) chicken wings and drumsticks, skin and excess fat removed
500 g (1 lb) pork ribs or pork bones
2 piece 5 cm root ginger, peeled and finely chopped
3 spring onions cut in half lengthways
5 garlic cloves finely chopped
1/4 tsp white peppercorns

Instructions

Pork Stock

Put the chicken pieces, pork ribs, ginger, spring onions, garlic, white peppercorns and 2 L /70fl oz./8 cups water in a large saucepan and bring to the boil. Reduce the heat to low and simmer for 2–3 hours, skimming off any scum from the surface as required.
Remove the pan from the heat and discard all the solid ingredients. Cool the stock, then strain over a bowl lined with muslin. Pork stock can be frozen for up to 1 month.

Phnom Penh Noodle Soup

Pour the pork stock into a saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer. Meanwhile, dry-fry the whole onion in a frying pan over a medium-high heat until the outer layer is slightly charred all round. Add the charred onion to the simmering stock. Put the coriander seeds, cloves and Sichuan peppercorns in a spice bag or secure in a piece of muslin and add into the stock. Continue to simmer, covered, for 45 minutes.
Put the pork mince in a bowl and season with salt and pepper. Tip into a food processor and blend to a smooth paste. Put the pork back into the bowl, add the spring onion and mix until well combined. Using a teaspoon or melon baller, scoop up the paste and shape into chestnut-sized balls and arrange on a plate – they don’t need to be perfectly round. Repeat until all the pork paste is used. Cover with cling film and leave to one side.
Heat the oil in a large frying pan over a medium-high heat. Add the prawns and stir-fry for 3–4 minutes until they turn pink and are cooked through. Transfer to a plate and leave to one side.
Bring a saucepan of water to the boil and blanch the bean sprouts for about 20 seconds. Divide the warm, cooked noodles into deep soup bowls, then top with the blanched bean sprouts.
Bring the stock back to the boil, then add the pork balls and cook for 4–5 minutes until they are cooked through and float to the surface. Divide the pork balls into the bowls of noodles and add the cooked prawns.
Add the fish sauce, a generous pinch of salt and the sugar to the pork stock and bring to a vigorous boil. Ladle the stock into the bowls, then sprinkle over the coriander and fried shallots. Serve immediately with the lime wedges and extra bean sprouts on the side.

Nutrition