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Vietnamese   -   Egg And Tomato Rice Noodle Soup   adapted from Vietnamese Cuisine by Muoi Thai Loangkote

  • 2 Large Eggs
  • 1/2 Pound Ground Pork
  • 8 Ounces Ramen Noodles
  • 1 Tablespoon Garlic -- Chopped
  • 2 Tablespoons Dried Shrimp
  • 1 Can Tomatoes -- Chopped
  • 5 Cups Beef Stock
  • 1 Teaspoon Salt
  • 2 Tablespoons Fish Sauce
  • 1 Bunch Scallion -- Chopped
  • 1 Cup Bean Sprouts
  • 1 Stalk Celery -- Chopped
  • 1 Medium Carrot -- Chopped
  • 1 Tablespoon Peanut Oil
Directions Beat eggs until frothy. Mix with pork. Saute in oil, garlic, shrimp, and tomatoes. Add stock, salt and fish sauce. Bring to a boil. Add pork mixture to soup, breaking apart big lumps. Add celery and carrots. Bring to a slow boil for 20 minutes. Add noodles, simmer for 3 minutes. Add scallions and bean sprouts, remove from heat and serve.
Serves 4
Time to Make 0:00

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