Yield
Makes 4 to 5 servings

Notes: This best-selling dish at TK Noodles restaurant, in San Jose, CA, is made with a broth base of equal parts bony chicken and pork simmered slowly for about 2 hours in water to barely cover. Canned broth is the fast alternative. For a condiment to add to taste to the soup, thinly slice fresh jalapeño chilies and mix with distilled vinegar and Asian fish sauce or soy sauce.

How to Make It

Step 1

Cut pork and chicken into 1- by 3-inch slices.

Step 2

In a 6- to 8-quart pan over high heat, cook noodles in 3 to 4 quarts boiling water, stirring occasionally, just until hot and barely tender to bite, 2 to 3 minutes. Drain well. Place the hot noodles in 4 or 5 large soup bowls.

Step 3

Meanwhile, in a 5- to 6-quart pan, bring broth to a boil over high heat. Add beef balls and return to a boil.

Step 4

Stir in shrimp, pork, and chicken; cook until shrimp are opaque in thickest part (cut to test) and pork and chicken are no longer pink in thickest part, 2 to 3 minutes.

Step 5

With a slotted spoon, transfer shrimp and meat onto noodles in each bowl.

Step 6

Season broth to taste with salt, pepper, and sugar. Ladle hot broth into each bowl. Sprinkle portions equally with green onions, cilantro, and preserved vegetables. Add garlic oil to taste.

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