I recently subscribed to Bon Appetit magazine. The first issue I received was all about adding more super healthy greens to your diet. My husband and I love greens, but I can’t always come up with creative ways to use them (we usually default to sauteing with garlic and either onion or shallot).
This soup was scrumptious! I used some homemade stock I had in the freezer. I couldn’t find fish stock at the store (I didn’t spend a ton of time looking for it though) and I didn’t have Sichuan peppercorns. I think both would have added to the dish, and will try to use the next time I make this.
I’m no expert on rice noodles, but I think it’s important to leave them separate. We had leftovers, and kept the noodles separate from the broth. (I’ve had leftover Pho soup from a local Asian restaurant and the next day the broth seemed gray which I assume was from the rice noodles.)
Ingredients
- ½ pound ground pork
- 2 cloves garlic finely chopped
- 2 teaspoons finely grated peeled ginger
- 1 teaspoon Sichuan peppercorns, crushed
- ¾ teaspoon crushed red pepper flakes
- ½ teaspoon cumin seeds, coarsely chopped
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium chicken broth
- 1 bunch mustard greens, torn (about 4 cups)
- 4 scallions, thinly sliced
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon fish sauce (such as nam pla or nuoc nam)
- 8 oz. wide rice noodles
Directions