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| Nutrient | Per serving1 bowl (approx. 550 g) | Per portion550 g |
|---|---|---|
| Sugar | ~5 g | ~5 g |
| Energy | ~3200 kJ | ~3200 kJ |
| Sodium | ~1600 mg | ~1600 mg |
| Protein | ~35 g | ~35 g |
| Fat, total | ~40 g | ~40 g |
| Carbohydrate | ~75 g | ~75 g |
| Saturated fat | ~14 g | ~14 g |
Clear broth with egg noodles, crispy crackling roast pork, bok choy and fresh garnish
Clear pork and chicken broth, egg noodles, crispy roasted pork belly with crackling, bok choy, red onion, spring onions.
MĂŹ Heo Quay (crispy roast pork egg noodle soup) beautifully showcases the fusion of Cantonese roast meat techniques with Vietnamese noodle traditions. The delicate, slow-simmered clear broth acts as the perfect canvas for the rich, crackling pork belly and springy egg noodles. It is a hearty, comforting staple commonly found in bustling markets across Vietnam.
Contains gluten (wheat in noodles, soy sauce), egg (noodles), and soy. May contain traces of fish sauce, sesame, peanuts, shellfish, and dairy from shared kitchen equipment.
To keep the pork crispy and noodles from turning soggy, store the broth, meat, and solid ingredients in separate airtight containers. Refrigerate within 2 hours and consume within 2 days.
If refrigerated, allow the components to sit at room temperature for 10 minutes to take the chill off before reheating.
For the best texture, reheat the crispy pork belly in an air fryer or oven at 180 degrees Celsius for 5 to 7 minutes to restore the crackling. Bring the clear broth to a rolling boil on the stove. Place the cold noodles and bok choy into a serving bowl, pour the boiling broth over them, and top with the warmed crispy pork.
Serve steaming hot. Garnish with fresh red onion rings and spring onions, adding chilli or soy sauce to taste.
