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Makes 4 servings

How to Make It

Step 1

Cut pork into 1/4-inch-thick slices; then cut slices into pieces about 2 inches long.

Step 2

In a 4- to 5-quart nonstick pan over high heat, stir pork until most of the pink is gone, 2 to 3 minutes. Pour into a bowl.

Step 3

Trim and discard root ends and coarse outer leaves from lemon grass. Crush lemon grass slightly.

Step 4

Add lemon grass and broth to pan and bring to a boil over high heat. Reduce heat, cover, and simmer to blend flavors, about 15 minutes.

Step 5

Meanwhile, rinse and drain mustard greens. Discard tough stems. Cut greens into 2- to 3-inch pieces.

Step 6

Add mustard greens, noodles, and shrimp to broth mixture. Simmer just until noodles are tender to bite and shrimp are pink and opaque but still moist-looking in center of thickest part (cut to test), about 6 minutes. With a slotted spoon, lift out and discard lemon grass from broth. Return pork and juices to pan.

Step 7

Break eggs into broth mixture and stir gently, breaking yolks, until eggs are set, about 1 minute.

Step 8

Ladle soup into wide bowls. Add fish sauce, green onions, and red chili sauce to taste.

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