Avoiding Additives and Preservatives

Use fresh lime juice and tamari instead of soy sauce. Use a fish sauce that does not include MSG or sodium benzoate; I use Cock brand. Check to make sure the paprika doesn’t contain colour or anti-caking agents. Imagine organic chicken stock is additive-free.

Marinate and cook the pork

Add the stock and bring to a boil

Add the bok choy

Vietnamese pork noodle soup

Ingredients:

10 oz (280 g) pork tenderloin, cut into thin discs and then fine strips

2 tbsp (30 ml) lime juice

2 tbsp (30 ml)  soy sauce

½ (2.5 ml) teaspoon paprika

2 tbsp (30 ml) fish sauce

8 oz (250 g) ramen noodles

1 tbsp (15 ml) garlic oil

6 thin or 3 fat green onions, finely sliced

1 tbsp (15 ml) chopped fresh ginger

1 quart (1 litre) chicken stock

10 oz (280 g) bean sprouts

2 small baby bok choy, torn into pieces

2 teaspoons (10 ml) chopped red or green chili pepper

Preparation:

Put the strips of pork fillet into a bowl and add the lime juice, soy sauce, paprika and fish sauce, but don’t let this stand for more than 15 minutes.

Cook the noodles according to packet instructions and then refresh in cold water.

Heat a wok or a deep, heavy-based frying pan, then add the garlic oil and fry the spring onions and ginger for a minute or so. Add the pork and its liquid to the wok, stirring as you go.

Cook the meat in the pan for another 2 minutes, then make up the chicken stock with boiling water, add the hot stock to the pan and bring to the boil.

Check the pork is cooked through, then add the bean sprouts and baby bok choy. Add water if the soupy base has evaporated too much – about ½ cup (125 ml) of freshly boiled water should do the trick, but you may not need it.

Arrange the drained noodles equally in two large or four small warmed bowls, ladle over them the pork and vegetables, and finally the soupy stock. Scatter the chopped chili on top and serve. Serves 4.

From Kitchen by Nigella Lawson