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| Nutrient | Per serving1 bowl (approx. 550 g) | Per portion550 g |
|---|---|---|
| Sugar | ~8 g | ~8 g |
| Energy | ~2600 kJ | ~2600 kJ |
| Sodium | ~1600 mg | ~1600 mg |
| Protein | ~32 g | ~32 g |
| Fat, total | ~18 g | ~18 g |
| Carbohydrate | ~75 g | ~75 g |
| Saturated fat | ~5 g | ~5 g |
Clear broth with springy egg noodles, tender BBQ pork slices, bok choy and wonton
Clear pork and chicken broth, egg noodles, Vietnamese-style BBQ pork (char siu), wontons (pork and prawn), bok choy, spring onions, fried shallots.
MĂŹ XĂĄ XĂu (BBQ pork egg noodle soup) highlights the heavy Cantonese influence on Vietnamese street food. Characterised by its delicate, clear broth and springy egg noodles, this dish perfectly balances the sweet and savoury notes of roasted pork with the comforting warmth of fresh wontons.
Contains gluten (wheat in noodles, wrappers, soy sauce), egg (noodles, wontons), soy, and shellfish (prawns in wontons). May contain traces of fish sauce, sesame, peanuts, and dairy from shared kitchen equipment.
To prevent noodles from becoming soggy, store the broth and the solid ingredients in separate airtight containers. Refrigerate within 2 hours and consume within 2 days.
If refrigerated, allow the ingredients to sit at room temperature for 10 minutes to take the chill off before reheating.
Bring the clear broth to a rolling boil in a saucepan on the stove. Place the cold noodles, BBQ pork, wontons, and bok choy into a serving bowl, then pour the boiling broth over the top to heat everything through.
Serve steaming hot. Garnish with fresh spring onions and crispy fried shallots. Add a dash of chilli oil or soy sauce to taste.
