Thai Noodle Soup with Char Su Pork is a culinary adventure intended to please both palate, soul and imagination. It’s darn good, too!
Thai Noodle Soup with Char Su Pork

Thai Noodle Soup with Char Su Pork
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: Thai
Serves: 4
Thai Noodle Soup
  • 1 Tablespoon fresh ginger, finely chopped
  • 1 1/2 teaspoons garlic, chopped
  • 1 teaspoon fresh Thai chiles, chopped
  • 1 Tablespoon sesame oil
  • 1/4 Cup dry sherry
  • 2 Tablespoons soy sauce
  • 4 Cups chicken stock
  • 1/2 Cup bamboo shoots, shredded
  • 1/4 Cup dried lily buds, rehydrated, soaked and tied in knots (see Notes)
  • 1/2 Cup fresh shiitake mushrooms
  • 2 large wood-ear mushrooms, rehydrated and sliced
  • 1/4 Cup carrots, julienned
  • 1/4 Cup scallions, chopped
  • 1/4 pound Char su pork (recipe follows)
  • 4 ounces rice noodles, cooked
  • 1/4 Cup English cucumber, peeled, julienned
  • 4 teaspoons fresh basil, chopped
  • 1/4 Cup fresh cilantro, chopped
Char Su Pork
  • 1/4 pound pork tenderloin
  • 1/2 Cup Hoisin sauce
  • 1/4 Cup sugar
  • 1 Tablespoon fresh ginger, finely chopped
  • 1 Tablespoon garlic, chopped
  • 1/4 Cup soy sauce
  • 1/4 Cup dry sherry
  • 1/4 Cup ketchup
  • 2 Tablespoons five-spice powder
  1. Sauté ginger, garlic and chiles in sesame oil about 2 minutes. Deglaze with sherry and soy sauce. Add chicken stock. Heat to boil. Reduce heat; simmer 10 minutes.
  2. Add bamboo shoots, lily buds, mushrooms, carrots and scallions. Return to boil for 3 minutes. Strain vegetables from stock; reserve separately.
  3. To serve: Fill bowl with 1/2 cup reserved vegetables, 1 ounce pork, 1 ounce noodles, 1 Tablespoon cucumber. Add 1 cup boiling soup. Garnish with 1 teaspoon basil and 1 Tablespoon cilantro.
Char Su Pork
  1. Marinate pork tenderloin for 48 hours in mixture of hoisin sauce, sugar, chopped ginger, chopped garlic, soy sauce, dry sherry, ketchup and five-spice powder.
  2. Roast in a preheated 375 degree F. oven to internal temperature of 155 degrees F.
  3. Cool; julienne or shred into match sticks.
Dried lily buds can be found in most Asian markets and are generally available in small 4- to 8-ounce cellophane bags and are relatively inexpensive.

A sign of freshly dried lily buds is a light brown color and flexibility. If they are dark brown or they crumble, don’t buy them as they are past their prime.

Before using, you may need to cut off about a quarter inch at the bottom to get rid of the woody stem.

Lily buds must be soaked in warm water (in this case for about thirty minutes) before use. For better flavor and an interesting texture, try tying them in a knot, as in this recipe.


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