Crispy Pork Belly Soup Recipe
Traditionally served as breakfast in Laos, this is our most comforting dish. Coconut curry broth with lime leaf, julienned vegetables, peanuts, eggs, fresh herbs, rice noodles, and crispy pork belly.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Pork Belly
In a pot, boil the pork belly for about 40 minutes until tender. Remove and let cool. Once cool, slice it into bite-sized pieces and pan-fry until crispy.
- 2
Make the Broth
In a large pot, combine the coconut milk, chicken or vegetable broth, lime leaves, and fish sauce. Bring to a simmer.
- 3
Cook the Noodles
In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.
- 4
Prepare the Vegetables
Add the julienned carrots and bell peppers to the broth and simmer for about 5 minutes. Add bean sprouts and cook for an additional 2 minutes.
- 5
- 6
Assemble the Soup
In serving bowls, add a portion of rice noodles, top with the broth and vegetables, crispy pork belly, and halved soft-boiled eggs. Garnish with crushed peanuts, cilantro, mint, lime juice, salt, and pepper to taste.
