Vietnamese Noodle Soup

• 12 ounces pork chops or 12 ounces pork tenderloin
• 8 ounces shrimp, peeled and deveined (raw or cooked)
• 5 ounces thin egg noodles
• 1 tablespoon vegetable oil or 1 tablespoon safflower oil
• 2 teaspoons sesame oil
• 4 shallots, sliced
• 1 tablespoon fresh gingerroot, sliced paper thin
• 1 clove garlic, pressed
• 1 teaspoon sugar
• 1 12 quarts chicken stock or 1 12 quarts chicken bouillon
• 2 kaffir lime leaves, shredded
• 3 tablespoons fish sauce
• 12 lime, juice of
• 4 sprigs cilantro (optional)
• 2 scallion tops, chopped (optional)

1. Remove fat and bones from meat; slice thin for stir-frying; set aside.
2. Cook noodles according to pkg directions; rinse in cold water and set aside.
3. Heat a wok or large skillet over medium heat; add oils and heat through.
4. Add shallots and stir-fry 3-4 minutes until evenly browned; remove and set aside.
5. Add ginger through chicken stock and bring to a simmer.
6. Add lime leaves through lime juice.
7. Add pork, lower heat and simmer 15 minutes.
8. Add shrimp and noodles and simmer 3-4 minutes if using cooked shrimp or longer until cooked through if using raw shrimp.
9. If desired, serve topped with cilantro sprigs and chopped scallion greens for garnish.

pork chops, shrimp, egg noodles, vegetable oil, sesame oil, shallots, fresh gingerroot, clove garlic, sugar, chicken, lime, fish sauce, lime, cilantro, scallion tops

Taken from www.food.com/recipe/vietnamese-noodle-soup-108979 (may not work)