Pork Chop with Egg Noodle Soup (Mì Sườn Heo)

What I like most about noodles is the versatility of this Vietnamese Street Food. You can cook fried noodles, stew them or even cook them in soup. Recently, I had with me a couple of slices of pork loin and some French beans and I thought this would be the perfect opportunity to try out something new again. Hence, Pork Chop Noodle Soup (Mì Sườn Heo) was created. In Melaka, there is this famous Taiwanese Pork Chop Noodles but that is different from what I have cooked here. Whereas the Taiwanese Pork Chop Noodles uses soya noodles.
 

Pork Chop with Egg Noodle Soup (Mì Sườn Heo)
 

This Vietnamese Street Food is pretty due to the use of French beans and carrots for the contrast in color. This Vietnamese Street Food is also healthy as it contains carbohydrate, protein, fat and fiber. The French beans and carrots lend a crunchy bite to the otherwise springy noodles whilst the aromatic pork chop (which is cut into strips) becomes the highlight as far as the taste is concerned. Give this dish a try. You can use all kinds of noodles really. I would suggest soya noodles, instant dried noodles and even soba for this dish.
 

Pork Chop with Egg Noodle Soup (Mì Sườn Heo)
 

Using the blunt side of a knife / mallet, beat the pork loin slices till they are about 5mm thin. Marinade for 2 hours. Heat oil on high fire and fry pork loin slices till golden brown. Remove and set aside. Cut into strips.If using dried / instant noodles, blanch the noodles in boiling water till soft, rinse with ice cold water and plunge it back into boiling water just to reheat it quickly. Then drain and set noodles aside. Here is the important way to create this amazing Vietnamese Street Food.

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