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Tasting Notes
Egg noodles add body to the dish and have a rich flavor that goes very well with the braised pork.
The chicken broth has a comforting richness of its own and it gets extra flavor from spicy ginger and sweet onions. The noodles absorb the flavors of the broth and become even more savory and rich. Cilantro and scallions bring their bright green color and freshness to the bowl. Your choice of chicharones or fried shallots finish the soup with a nutty, crispy richness.
Tips & Techniques
- Get in order. Have all of your components, garnishes and bowls ready before you begin to cook your noodles and wontons. Here’s your checklist: hot broth, cooked pork, uncooked noodles, uncooked wontons, fried shallots or chicharones, chili oil, chopped green onion, chopped cilantro and a warmed bowl. Right before cooking the noodles and wontons, slice your pork.
- Layer by layer. Layering is important here. Start by cooking the noodles. Place them in the bowls and cover them right away with hot broth so they don’t stick together. Next, cook the wontons and place them on top of the noodles in the broth. Finally, top with the sliced pork and all of the garnishes.
- Keep your wontons cloudlike. You can tell the wontons are done when they float in the simmering broth. Remove them immediately. If they overcook, they’ll become gummy and unappealing.
Toolbox
These tools are the ones we find especially helpful when making this dish.
- Chopsticks. Chopsticks are the traditional utensils for serving noodles. They’re generally inexpensive and a pretty pair can elevate any Asian meal – even if it’s your favorite Chinese, Japanese or Vietnamese take-out.
The list below includes all the equipment you’ll want to make this dish.
Large pot
Metal basket
Strainer over bowl
Tongs
Large bowl
Chopsticks
Plate lined with paper towel
Ingredients
- 8 cups chicken broth
- 1 medium onion
- 2-inch piece of ginger, peeled and thinly sliced
- ⅓ cup chicharones (pork fat or rind), diced or ⅓ cup shallots, sliced into rings
- Grapeseed oil, for frying
- 1 pound fresh, thin egg noodles or dried ramen noodles
- Pork and Shrimp Wontons, uncooked
- 1 pound Lo Soi Braised Pork, sliced
- ½ cup scallions, chopped
- ½ cup cilantro, chopped
- Chili Oil Sauce
Serves: 4
Total time: 40 minutes
Active time: 40 minutes
Method
- Add chicken broth, onion and ginger to a medium-sized stock pot over high heat. As soon as it comes to a boil, lower the heat and simmer for 5 minutes. Discard ginger and onion and set broth aside.
- Bring a large pot of water to a rapid boil over high heat. When the water is boiling, place noodles in a metal basket and add to the pot. Cook until tender. For fresh noodles, this will take about 1 minute. If you are using dried noodles, follow package instructions for proper cooking times.
- Transfer metal basket (or strainer) directly from pot into a bowl of cold water to wash the noodles. Place the basket with noodles back in the hot water. Drain the noodles.
- In a small pot, add enough grapseed oil to cover the base by about 1 inch and place over medium-high heat. When the oil begins to bubble, add either the diced chicharones or the sliced shallots. As soon as they begin to brown, remove with a mesh strainer. If you are using chicharones, fry them two or three times. Allow the fried chicharones or shallots to dry on a plate lined with paper towels.