Chinese Pickled Cabbage Pork Noodle Broth Recipe

When you have a hangover or feeling a bit under the weather, do you ever just want a steam bowl of brothy noodle soup? Yes? Me too. All the time! Well, if you can’t venture out to get noodle soup, I’m telling you can always make it at home yourself with this super simple and easy recipe. This vermicelli noodle soup 榨菜肉絲米粉 is my family’s go-to hangover cure, and it is exactly what your body wants when you want something light, yet satisfying to restore your body. 

Chinese Pork and Pickled Cabbage Soup

How quickly do you think you can make a brothy noodle soup that tastes like it’s been stewed for hours? Thirty minute tops? Well I’m telling you, it can be done in twenty minutes. YES! Just twenty minutes to brothy goodness. For the broth, I use pork butt or pork shoulder to make the soup base. I use pork butt because it has a nice fat to meat ratio so that the meat is juicy and tender upon cooking. 

Noodles

For the noodles, I use a Vietnamese brand vermicelli “3 Ladies Brand” because the thin rice noodles are dried and has a long shelf life. 

Level: Easy

Serves: 2-3 People

Ingredients

• 2 pieces of vermicelli (3 ladies brand)
• 1/2-1 lb pork butt
• 1 tsp cornstarch
• 1 tsp oil
• 2 tsp soy sauce
• 12 cups of water, split
• 2 oz preserved vegetable 榨菜
• 6 oz Choy Sum vegetable 
• 1 tbsp chicken bouillon
• ½ tbsp salt

Instructions

1. Boil 6 cups of water on high heat. Once water boils, put dried noodles in and boil for 5 minutes or until noodles are softened. Drain noodles and rinse with cold water to prevent overcooking. 
2. Dice pork into ½ inch increments. In a mixing bowl, combine corn starch, oil, and soy sauce and mix. Add pork and marinate for 5 minutes. 
3. Bring 6 cups of water to a boil on high heat. Once water is boiling, put pork in the water and reduce heat to medium. After a few minutes, you can use a ladle to scoop the scum off the top layer of soup and discard. While the soup is boiling, you can place the noodles in a small colander and gently soak the noodles in the broth to “reheat” the noodles. 
4. Put vegetables in broth and boil 1-2 minutes depending on the size of your vegetable. Once cooked, set aside.
5. Now, add preserved vegetables by dipping in the broth for 1 minute. Once warm, set aside.
6. Add chicken bouillon and salt to taste. 
7. To serve, assemble bowls by evenly distributing noodles into each bowl. Place vegetables and preserved vegetables at the top. Serve immediately, because noodles can soak up the broth fast. 

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