| Ingredient |
Amount |
Calories |
| Onions |
110g |
44kcal |
| Squid, mixed species,Mollusks, raw |
50g |
46kcal |
| Garlic |
6g |
9kcal |
| Pork, fresh, shoulder, whole, separable lean only, raw |
100g |
148kcal |
| Stock, chicken, home-prepared |
1000g |
360kcal |
| Mung beans, mature seeds, sprouted, raw |
50g |
15kcal |
| Shrimp, raw |
100g |
85kcal |
| Rice noodles, dry |
200g |
728kcal |
Recipe Instructions:
Ingredients:
• 200g rice noodles
• 100g shrimp, peeled and deveined
• 100g pork, thinly sliced
• 50g squid, sliced
• 1 liter chicken or seafood stock
• 2 cloves garlic, minced
• 1 onion, chopped
• 50g bean sprouts
• Fresh cilantro, chopped (for garnish)
• Fresh lime wedges (for serving)
• Fish sauce to taste
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large pot, bring the stock to a boil.
3. Add the garlic, onion, shrimp, pork, and squid. Cook until the seafood is done and the pork is tender.
4. Divide the cooked noodles into serving bowls.
5. Pour the hot broth over the noodles and add the bean sprouts.
6. Season with fish sauce to taste.
7. Serve hot, garnished with fresh cilantro and lime wedges on the side.
