Best 6 Pork Rice Noodle Soup Recipes

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Pork rice noodle soup, a Vietnamese dish also known as bun cha, is a delightful combination of flavors and textures. This savory soup features tender pork meatballs and slices of chargrilled pork belly, swimming in a rich and flavorful broth. The dish is typically served with rice noodles, fresh herbs, and a variety of vegetables, creating a symphony of tastes and aromas. Bun cha is not only a delectable meal but also a versatile one, with variations of the recipe found across Vietnam. From the traditional Hanoi-style bun cha to the spicy and flavorful bun cha of the southern regions, each variation offers a unique culinary experience. Explore the diverse recipes in this article and discover the many ways to enjoy this beloved Vietnamese dish. Immerse yourself in the vibrant flavors of pork rice noodle soup and embark on a culinary journey that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

PORK NOODLE SOUP



Pork Noodle Soup image

My daughter created this soup when she needed to use up some leftover pork. You can use more water for a thinner soup or less water for a noodle dish. It's good with mushroom flavored ramen noodles, too. -Eleanor Niska, Twin Falls, Idaho

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon olive oil
1/2 teaspoon minced garlic
7 cups water
1-1/2 cups cut fresh asparagus (1-inch pieces)
1/2 cup chopped cabbage
1-1/2 teaspoons minced fresh parsley
3/4 teaspoon dried tarragon
Dash cayenne pepper, optional
2 packages (3 ounces each) pork ramen noodles
2 cups cubed cooked pork

Steps:

  • In a Dutch oven, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, asparagus, cabbage, parsley, tarragon and cayenne if desired. Bring to a boil., Coarsely crush the noodles. Add the noodles with the contents of the seasoning packets to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the noodles and vegetables are tender. Add pork; heat through.

Nutrition Facts : Calories 116 calories, Fat 5g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 205mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC



Pork Noodle Soup With Ginger and Toasted Garlic image

This soup, based mostly on pantry staples, can be made with a variety of proteins, noodles and greens depending on what you have on hand. Snow pea leaves are exceptional here, which can be found in many Asian grocers year-round, but spinach, Swiss chard or other dark leafy green would work well. Don't skip the raw onion, the soup's finished complexity depends on it.

Provided by Alison Roman

Categories     dinner, weekday, noodles, soups and stews, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons neutral oil, grapeseed, vegetable or canola
8 garlic cloves, thinly sliced
1 pound ground pork
1 1/2 teaspoons red-pepper flakes, plus more to taste
Kosher salt and black pepper
4 cups chicken broth
3 tablespoons soy sauce or tamari, plus more to taste
1 large bunch pea leaves or spinach, thick stems removed, leaves coarsely chopped
1 tablespoon finely grated fresh ginger (from about a 1 1/2-inch piece)
6 ounces rice noodles (thick- or thin-cut), cooked and drained
1/2 medium red, yellow or white onion or 3 scallions, thinly sliced
1 cup cilantro, leaves and tender stems, coarsely chopped

Steps:

  • Heat vegetable oil in a large, heavy-bottomed pot over medium.
  • Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
  • Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
  • Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
  • To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.

RICE NOODLES WITH PORK AND GINGER VEGETABLES



Rice Noodles with Pork and Ginger Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 ounces rice noodles, pad thai style
1 small pork tenderloin (about 12 ounces), cut into 1/2-inch cubes
Kosher salt and freshly ground pepper
1 1/2 cups low-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 bunch scallions, sliced (white and green parts separated)
1 2-inch piece fresh ginger, peeled and minced
6 cloves garlic, minced
3 cups precut stir-fry vegetables (about 12 ounces)
1/3 cup chopped fresh cilantro, basil and/or mint
Juice of 1 lime

Steps:

  • Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, season the pork generously with salt and pepper; set aside. Whisk the chicken broth and cornstarch in a medium bowl; set aside.
  • Heat a large nonstick skillet over high heat. Add 1 tablespoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 1 tablespoon vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring, 2 minutes.
  • Add the vegetables to the skillet and cook, stirring occasionally, until they start softening, about 2 minutes. Add the broth mixture and 1 teaspoon salt; bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly and the vegetables are crisp-tender, about 3 minutes.
  • Return the pork to the skillet along with the noodles and stir to warm through. Remove from the heat and stir in the scallion greens, herbs and lime juice.

Nutrition Facts : Calories 410, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 55 milligrams, Sodium 540 milligrams, Carbohydrate 55 grams, Fiber 3 grams, Protein 22 grams, Sugar 2 grams

PORK & RICE NOODLE SOUP



Pork & Rice Noodle Soup image

My husband and I are crazy for the Korean noodle bowls at our favorite restaurant. I created this recipe to enjoy the same flavors in a quick and easy meal. You can find rice noodles in the Asian section of the grocery store.-Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories     Lunch

Time 6h45m

Yield 8 servings (3 quarts).

Number Of Ingredients 11

1-1/2 pounds boneless country-style pork ribs, cut into 1-inch cubes
6 garlic cloves, minced
2 tablespoons minced fresh gingerroot
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (13.66 ounces each) coconut milk
1/4 cup reduced-sodium soy sauce
4 ounces uncooked thin rice noodles
2 cups frozen pepper strips, thawed
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup minced fresh cilantro
2 tablespoons lime juice

Steps:

  • In a 5-qt. slow cooker, combine the first six ingredients. Cook, covered, on low 6-8 hours or until meat is tender., Add rice noodles, pepper strips and water chestnuts; cook 30-35 minutes longer or until noodles are tender. If desired, skim soup. Just before serving, stir in cilantro and lime juice.

Nutrition Facts : Calories 380 calories, Fat 23g fat (18g saturated fat), Cholesterol 49mg cholesterol, Sodium 677mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

RICE NOODLES WITH SEARED PORK, CARROTS AND HERBS



Rice Noodles With Seared Pork, Carrots and Herbs image

Vietnamese-style marinated pork chops are often served whole with rice noodles, herbs and a dipping sauce. This version mixes all the components, infusing the noodles, sliced meat and vegetables with the sauce and keeping the noodles tender even after a day in the fridge. Dark, robust maple syrup takes the place of the traditional dark caramel in a nod to autumn (and as a weeknight shortcut to save you the hassle of browning sugar). The pork takes only a few minutes to cook, the noodles about 3, so this whole dish comes together really fast.

Provided by Genevieve Ko

Categories     dinner, lunch, quick, weekday, weeknight, noodles, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

1/3 cup fish sauce
1/4 cup dark, pure maple syrup
2 tablespoons grapeseed or other neutral oil
Black pepper
2 large shallots, thinly sliced (3/4 cup)
1 long red finger chile, thinly sliced (1/3 cup)
3 small garlic cloves, minced (1 tablespoon)
4 thin (1/2-inch) boneless pork chops (3/4 to 1 pound total)
1/3 cup fresh lime juice (from about 3 limes), plus lime wedges for serving
3 carrots, peeled and julienned (2 cups)
Kosher salt
8 to 9 ounces thin rice vermicelli noodles
2 packed cups torn fresh herbs, such as cilantro, basil and dill (2 1/2 ounces), plus more for garnish

Steps:

  • Whisk the fish sauce, syrup, 1 tablespoon oil, and 1/2 teaspoon pepper in a large bowl. Stir in the shallots, chile and garlic. Transfer 2 tablespoons liquid to a large shallow dish and add the pork. Turn to evenly coat and let stand until ready to cook.
  • Stir the lime juice into the sauce in the bowl. Add the carrots and toss until evenly coated. Let stand.
  • Bring a large saucepan of water to a boil. Meanwhile, heat a large skillet over medium-high heat. Season the pork with salt and pepper. Heat the remaining tablespoon oil in the skillet and swirl to coat the bottom. Add the pork and cook, turning once, until seared and just rosy in the center, 2 to 4 minutes per side. Transfer to a plate and let stand.
  • Put the noodles in the boiling water, stir well, and remove from the heat. Let stand until softened, 3 to 5 minutes. Drain very well, then transfer to the sauce in the bowl. Toss until evenly coated.
  • Cut the pork into thin slices and add to the noodles with any accumulated juices. Toss well. Toss in the herbs until well mixed. The mixture may look a bit soupy. As it sits and cools, the noodles will absorb the liquid. Serve hot, warm, at room temperature or cold, with more herbs and lime wedges.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 15 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1413 milligrams, Sugar 12 grams, TransFat 0 grams

LONG RICE NOODLE SOUP PORK OR CHICKEN



Long Rice Noodle Soup Pork or Chicken image

My dad used to make a variation of this soup when I was a little girl. I think this was just one of his made up recipes as my dad never completely followed any recipe. It is a great main course soup and is quick, tasty, and easy to make. Pork can be substituted with chopped chicken. Hamburger is not recommended since it has little flavor. Also, try to get Asian dried shitake mushrooms, as the organic shitake mushrooms lack flavor.

Provided by mom2b2g

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 (3 3/4 ounce) bag bean thread noodles
1 lb ground pork
2 minced fresh garlic cloves
1 teaspoon garlic salt
4 (14 1/2 ounce) cans chicken broth
1 (8 ounce) can sliced water chestnuts
1 (8 1/2 ounce) can sliced bamboo shoots
12 -15 dried shiitake mushrooms
2 -3 eggs
salt and pepper

Steps:

  • Before you start cooking, take the dried shitake mushrooms and long rice noodles and place both in a bowl of warm water. Let these soak for about 15-20 minutes until they are soft.
  • While these are soaking, brown ground pork, minced garlic, and garlic salt in a large pot on medium heat. Do not drain.
  • Once pork is cooked, add the cans of chicken broth to the pot. Start with four cans and if you prefer your soup thinner add a few more. Keep in mind that the long rice will soak up some of the soup. Bring this to a boil before adding other ingredients.
  • Take softened long rice noodles out of the warm water and add to the pork/chicken broth. Also take the softened shitake mushrooms and cut off the stems and slice into 1/4" strips and add to broth. Cover pot and cook on medium heat for another 30 minutes. Stir soup periodically during this time.
  • Now add the water chestnuts and bamboo shoots into broth and cook another 10 minutes uncovered.
  • Take the eggs and crack these directly into the broth and mix the broth quickly with a spoon. This will scramble the eggs into the soup.
  • This is now the time to taste your broth and add salt and pepper to taste. Just keep in mind that the flavors get more intense the next day.

Nutrition Facts : Calories 404.5, Fat 19.6, SaturatedFat 7, Cholesterol 116.5, Sodium 978.4, Carbohydrate 33.8, Fiber 3, Sugar 4.1, Protein 23.3

Tips:

  • Choose the right cut of pork: Pork shoulder (also known as pork butt) is a great choice for this soup because it's flavorful and affordable. It also holds up well to long cooking times.
  • Brown the pork before simmering: Browning the pork adds flavor and helps to develop the soup's rich color.
  • Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can also add other vegetables such as broccoli, bok choy, or mushrooms.
  • Don't overcrowd the pot: If you're using a lot of vegetables, you may need to cook them in batches so that they don't overcrowd the pot and cook evenly.
  • Season the soup to taste: Be sure to taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or soy sauce.

Conclusion:

This pork and rice noodle soup is a delicious and comforting meal that's perfect for a cold day. It's also relatively easy to make, so it's a great option for busy weeknights. With a few simple tips, you can make this soup even more flavorful and enjoyable. So next time you're looking for a hearty and satisfying soup, give this pork and rice noodle soup a try.

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