Entrée: Thailand – ก๋วยเตี๋ยวหมู ▶ Kuay Teow Moo (Thai Pork and Noodle Soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) ground pork
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) vegetable oil
2 cloves garlic, minced
1-inch (2.54 cm) piece ginger, grated
1 stalk lemongrass, crushed
6 cups (1.4 L) chicken broth
6 oz (170 g) rice noodles
1 cup (120 g) bean sprouts
2 green onions, sliced
1 red chili, sliced
Fresh cilantro, to taste
Lime wedges, to taste

Show original ingredient measurements

1 lb (450 g) ground pork
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) vegetable oil
2 cloves garlic, minced
1-inch piece ginger, grated
1 stalk lemongrass, crushed
6 cups (1.4 L) chicken broth
6 oz (170 g) rice noodles
1 cup (120 g) bean sprouts
2 green onions, sliced
1 red chili, sliced
Fresh cilantro, to taste
Lime wedges, to taste

Instructions

1. In a medium bowl, mix ground pork with fish sauce and soy sauce. Set aside to marinate briefly.
2. Heat vegetable oil in a large pot over medium heat. Add garlic, ginger, and lemongrass, sautéing until aromatic.
3. Add the marinated pork to the pot, breaking it up into small pieces. Cook until browned.
4. Pour in chicken broth and bring to a simmer. Add rice noodles and cook until tender.
5. Stir in bean sprouts and green onions. Remove lemongrass, and serve the soup garnished with chili, cilantro, and lime wedges.

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