Rice Noodle Soup with Pork and Bean Sprouts


  • 1/2-16 oz box or bag (8 oz) Rice Noodles, any width
  • 1 tablespoon oil
  • 1/2 pound ground pork
  • 1 tablespoon Fish Sauce
  • 3 shallots, minced
  • 4 large cloves garlic, finely minced
  • 1 tablespoon finely minced ginger
  • 4-14 oz cans chicken broth
  • 2 eggs, beaten
  • 2 cups mung bean sprouts
  • 2 tablespoons chopped cilantro
  • Optional garnish: thinly sliced hot red chili peppers

This classic Thai soup is quickly prepared and very satisfying. Rice noodles, pork and our A Taste of Thai ‘first press’* Fish Sauce gives this soup its distinct Thai flavor. Don’t be afraid to add more Fish Sauce, ginger or garlic.


  • 10 minutes to assemble
  • 15 minutes to cook
  • Total time: 25 minutes


  • 4-6 Servings


  1. Prepare Rice Noodles according to the directions for pasta on box. Rice Noodles are done when they are firm yet tender.
  2. In a soup pot, heat the oil over medium heat. Add ground pork, Fish Sauce, shallots, garlic and ginger. Stir fry until the meat is no longer pink.
  3. Add chicken broth. Bring to a boil. Reduce heat and simmer for 5 minutes.
  4. Pour eggs (in a thin stream) into soup, stirring constantly until the eggs solidify.
  5. Immediately add bean sprouts, cilantro and Rice Noodles.
  6. Stir once or twice and ladle into soup bowls. Garnish with thinly sliced hot red chili pepper if you like.
  8. Fish sauce, like olive oil, has more than one pressing. The first press is most pure and flavorful. It is amber colored and not brown, like second and third pressed fish sauces. Like salt, fish sauce amplifies flavors but only with more depth.