Cabbage and Pork Noodle Soup

Ingredients

Pork shoulder

1 pound, sliced thinly

Cabbage

4 cups, chopped

Carrots

2, sliced thinly

Onion

1, chopped

Garlic

4 cloves, minced

Ginger

1 tablespoon, minced

Chicken broth

6 cups

Soy sauce

3 tablespoons

Fish sauce

2 tablespoons

Rice noodles

8 ounces

Lime

1, cut into wedges

Fresh cilantro

1/2 cup, chopped

Green onions

1/4 cup, sliced

Oil

2 tablespoons (for cooking)

Instructions

1. In a large pot, heat the oil over medium heat. Add the sliced pork and cook until browned on all sides, about 5-7 minutes. Remove the pork from the pot and set aside.
2. In the same pot, add the chopped onion, minced garlic, and ginger. Sauté for 2-3 minutes until fragrant and the onion is translucent.
3. Add the chopped cabbage and sliced carrots to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are slightly softened.
4. Pour in the chicken broth, soy sauce, and fish sauce. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld together.
5. While the soup simmers, cook the rice noodles according to the package instructions. Drain and set aside.
6. Return the browned pork slices to the pot and simmer for an additional 5 minutes to heat through.
7. To serve, divide the cooked rice noodles among bowls. Ladle the flavorful soup over the noodles.
8. Garnish each bowl with chopped green onions and cilantro. Serve with lime wedges on the side for an extra burst of freshness.