1/2 lb ground pork
1 tsp chopped ginger
1/2 tsp whole black peppercorns
1/4 tsp lemon zest
3/4 tsp red pepper flakes
1/2 tsp cumin seeds
2 cloves garlic, minced
1 tsp vegetable oil
4 cups chicken broth
4 scallions, sliced thin
1 large bunch curly kale, roughly chopped
2 tbsp soy sauce
1 tsp fish sauce
8 oz rice noodles
you have a mortar and pestle use it to smash together the peppercorns
and lemon zest. If not, use the back of a knife on a cutting board
(carefully). Do the same thing with the cumin seeds. Place the smashed
peppercorns, lemon zest, smashed cumin seeds, red pepper flakes, ginger
and garlic in a medium size bowl. Mix well then add the ground pork and
mix very well to combine the spices with the pork. Set aside.
a heavy bottomed pot, add the oil and heat over medium high heat. When
hot, add the seasoned ground pork. Sprinkle with salt and break up pork
with a spoon. Cook for about 5 minutes, until pork is done.
the chicken broth to the pot along with the scallions, fish sauce and
soy sauce. Bring to a boil then reduce heat and simmer for about 6
minutes to allow the flavors to combine. Add the kale --- don't worry if
it seems like a crazy huge amount, it will cook down! --- and stir
well. Keep simmering for about 10 minutes while you prepare the noodles.
In another pot, cook the rice noodles in boiling salted water. Drain and rinse with cold water. Set aside.
serve the soup, place some rice noodles at the bottom of bowls. Ladle
soup on top. Serve with sriracha if you desire but keep in mind that
this soup already has a big kick!