Coconut Pork and Broccoli Noodle Soup
January 12, 2021
The pork is Vietnamese style, marinated in sugar and fish sauce, and "grilled" under the broiler.
I treated the broccoli in the same way as the pork, tossed in fish sauce and sugar and charred.
For the broth I mixed coconut milk with a little stock and added lots of gochujang.
Pour over the rice noodles, pork, and broccoli.
This soup was so good! Super comforting, a little spicy, and really hit the spot.
I topped it with a little chili oil before serving.
Coconut Pork and Broccoli Noodle Soup
- Pork and Broccoli
- 2 cups broccoli florets
- 1/2 pound boneless pork shoulder steaks Thin sliced
- 1/4 cup Fish Sauce
- 2 tablespoons Sugar
- 2 tablespoons Sesame Oil
- pinch Salt
- Broth
- 28 ounces canned coconut milk
- 3 cups broth (I used onion broth but you can use what you have around)
- 1/4 cup Gochujang
- 2 tablespoons Soy Sauce
- Finish it
- cooked rice noodles
- sliced scallions
- chili oil
Instructions
- Put the broccoli in one bowl and the pork in another. Stir together the fish sauce, sugar, and sesame oil in a measuring cup. Season both the pork and broccoli with a little salt, then pour half of the marinade on each of them. Allow to sit for an hour in the fridge or on the counter.
- Preheat broiler to high. Put the broccoli on one pan and the pork on another. Broil on high for a few minutes to char, flipping half way for even browning.
- Stir together the coconut milk, stock, gochujang, and soy sauce in a sauce pot. Bring to a simmer and cook on low heat for 15 minutes. NOTE- Different brands of gochujang will have different heat levels so start slowly and add more as desired.
- Put some noodles, pork, and broccoli into bowls and pour the broth over them. Top with scallions and chili oil. Serve
