Rice Noodle Soup
Rice noodle soup (Bee Thai Bak) is quick, flavorful, and perfect for busy days! I’m a big fan of Bee Thai Bak—it’s springy and easy to eat, and I’ve included ingredient alternatives so you can make it your own, all ready in just 15 minutes!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz (360g) rice noodle
- 1 3/4 cups chicken broth
- 1 1/2 cups water
- 3 oz (90g) minced pork
- 6-8 fish balls
- 6 medium-sized shrimp (shelled and deveined)
- 1 teaspoon fish sauce (or to taste)
- 3 dashes white pepper powder
- Garlic oil
- 1 stalk scallion (cut into small rings)
Instructions
- 1
Heat a pot of boiling water and blanch the rice noodles until cooked. Drain and set aside.
- 2
To prepare the soup, bring the chicken broth and water to a boil in a pot. Add the minced pork, fish balls, and shrimp. Skim off the foam from the surface. Boil for 1-2 minutes, or until the ingredients are cooked. Then, add the fish sauce and white pepper powder, and turn off the heat.
- 3
Divide the rice noodles into two serving bowls. Add the broth, garlic oil, and chopped scallions. Serve immediately.