Rice Noodle Soup With Bean Sprouts

• 8 ounces rice noodles, any width
• 1 tablespoon oil
• 1/2 lb ground pork
• 1 tablespoon fish sauce
• 3 shallots, minced
• 4 large garlic cloves, finely minced
• 1 tablespoon gingerroot, finely minced
• 56 ounces chicken broth
• 2 eggs, beaten
• 2 cups mung bean sprouts
• 2 tablespoons cilantro, chopped

1. Prepare Rice Noodles according to the directions for pasta. Rice Noodles are done when they are al dente.
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. Add eggs, stirring constantly until the eggs solidify.
5. Take off heat.
6. Add bean sprouts, cilantro and cooked rice noodles into soup bowls.
7. Ladle soup into bowls over sprouts, cilantro & noodles. Garnish with thinly sliced hot red chili pepper if you like.

rice noodles, oil, ground pork, fish sauce, shallots, garlic, gingerroot, chicken broth, eggs, bean sprouts, cilantro

Taken from www.food.com/recipe/rice-noodle-soup-with-bean-sprouts-308754 (may not work)