Vietnamese Mi Thap Cam
(Egg Noodle Pork and Chicken Soup)

ASIAN RECIPES [Pork Satay] [Mi Thap Cam] [Stuffed Artichoke w Seafood] [Calamondin Cake] [Sushi Rice] [Steamed Fish & Banana Custard] [Braised Sea Cucumbers] [Cantonese Fried Rice] [Glutinous Rice Cake] [Sweet and Sour Cherry Rice]

Ingredients:
  • 8 cups of chicken & pork broth
  • 1 medium onion, chopped
  • 2 tbsps ginger, finely minced
  • 1/4 tsp. ground fennel seeds
  • 4 oz egg noodles
  • 1/2 lb cooked and deveined shrimp
  • prepared crabmeat
  • prepared wontons
  • sliced roast pork
  • 1 tsp salt
  • 1 tbsp fish sauce

  1. Use 8 cups prepared broth or make your own. Place broth in a 3 qt. sauce pan. Add onion, fennel, ginger, and fish sauce. Bring to a boil, reduce heat and simmer for 15 minutes.
  2. Boil egg noodles in a separate pan for 2 minutes. Drain and rinse with cold water. Divide egg noodles in individual serving bowls.
  3. On top of noodles, place equal portions of shrimp, crabmeat, roast pork, and wontons.
  4. Pour hot broth in the bowls over the noodles and garnish with fresh basil and other condiments. Serves 4.

Side Garnish:

  • bean sprouts
  • green chilies
  • fresh basil
  • chopped scallions
  • lemon wedge


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