Vietnamese Pork and Snow Pea Bowl

Contributed By: lsmcd
adjusted from Weight Watchers In One Pot

A colorful and flavorful soup that cooks in minutes.

Print Add to Meal Planner Add to Cookbook Add to Shopping List

Number of Servings: 6
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Soups & Stews

Scroll over the empty stars to rate.


Add a Recipe Comment

Ingredients

8 cups Chicken broth or stock
5 Carrots, thinly sliced on the diagonal
3/4 lb Pork tenderloin, cut into 2x1/4-in strips
6 ozs Vermicelli, broken in half
1-2 cans (8oz) sliced water chestnuts, drained and rinsed
6 ozs Fresh snow peas, trimmed and sliced diagonally in half
4 tbsp Rice-wine vinegar
1 1/2 tsp Pickled ginger, chopped
1 1/2 tbsp Tamari sauce
3 tsp Asian (dark) sesame oil
6 Scallions, sliced (white and light green)
3 tbsp Sesame seeds, toasted

Preparation

Bring the broth or stock to a boil in a dutch oven. Add the carrots and cook until tender, about 5 minutes. Stir in the pork and vermicelli; return to a boil. Reduce the heat to medium and cook, stirring occasionally, until the pork and vermicelli are cooked through, about 3 minutes.

Add the water chestnuts, snow peas, vinegar, ginger, tamari sauce, and oil; return to a boil. Reduce the heat and simmer until the snow peas are crisp-tender, about 1 minute. Serve sprinkled with the scallions and sesame seeds.