A steaming bowl of noodle soup is exactly what we need for a chilly wet day like today. When I opened the fridge to see what I could turn into dinner, I decided to make one of my favourite – Vietnamese Prawn and Pork Mince Noodle Soup. It’s light yet nourishing, beautifully aromatic and just perfect for a cold winter evening here in the UK.
How dinner ideas come to life
Over the weekend, a close friend asked how I usually plan my meals. Do I think of what to cook first and then go shopping or buy ingredients and decide later? I realised that, apart from special occasions where I plan dishes in advance, I usually do the latter.
My weekly shop is quite simple – I buy a mix of meat, fish, vegetables and pantry essentials. Then each morning, I open the fridge and decide what to make for dinner based on what’s left. It’s a little daily joy – that creative moment of inspiration. For dishes that need a marinade or early prep, I often take a few minutes during lunch to get started.
That’s exactly how this Vietnamese Prawn and Pork Mince Noodle Soup came about today.
The inspiration behind this soup
This morning, I spotted a tray of pork mince that needed to be used and remembered I still had raw and dried prawns in the freezer. That combination immediately brought to mind this delicious noodle soup that’s both homely and full of flavour.
So, Vietnamese Prawn and Pork Mince Noodle Soup for dinner it was – a comforting bowl that tastes like warmth itself.
Building the flavourful broth
The secret to this noodle soup lies in its broth. I start by adding a handful of dried prawns into a large stockpot with a bout 2 litres of water. Bring it to a boil, then lower the heat and let it simmer for about 30 minutes. This creates a beautiful umami base that makes the broth naturally sweet and aromatic.
While that simmers away, it’s time to prepare the toppings and aromatics.
Preparing the ingredients
For the pork mince
Marinate the pork mince with a pinch of salt, pepper, fish sauce and minced shallots. Mix well and set aside for about 15 minutes.
For the prawns
Do the same with the peeled raw prawns – season lightly with salt and pepper and let them rest for about 15 minutes.
Meanwhile, slice a few vine tomatoes and shallots for later. I also love adding fried tofu cubes for extra texture and richness. If you do too, fry them now and set aside.
Bringing it all together
In the same pan used for the tofu, stir-fry the marinated pork mince until cooked through. Transfer it directly into the simmering dried prawn broth, it’ll instantly deepen the flavour.
Next heat a little oil, sauté the chopped shallots until fragrant then add the tomato wedges. Cook for a minute or two and add them into the stockpot as well. The tomatoes give a mild tang and if you happen to have some pineapple on hand, add a few cubes for a touch of natural sweetness and extra tang – it’s optional but delightful.
Finally, stir-fry the marinated prawns just until they turn pink. Turn off the heat and set them aside. You’ll add them to the soup just before serving to keep them tender and juicy.
Serving the Vietnamese Prawn and Pork Mince Noodle Soup
Cook your noodles following the packet instructions. When ready to serve, add the prawns to the broth, bring it briefly back to a boil. Add more fish sauce to taste, this final touch really lifts the flavour of the broth, then turn off the heat.
To assemble, start with a bed of cooked noodles in your bowl. Top with sliced lettuce, fresh coriander and chopped spring onions. Pour over the hot, fragrant broth, making sure to include a mix of prawns, pork mince, tofu, tomatoes and pineapple (if using).
Finish with a squeeze of lime and a drizzle of siracha.
A bowl of comfort
The Vietnamese Prawn and Pork Mince Noodle Soup is the definition of comfort food. The broth is light yet full of depth – naturally sweet from the prawns and pork, slightly tangy from the tomatoes and pineapple and beautifully balanced. The noodles are silky, the toppings hearty and the fresh herbs add that final burst of brightness.
Serve it hot and enjoy each spoonful, it’s exactly what you need on a cold, wintry evening.
Love Vietnamese noodle dishes? Why not head over to my Noodle Collection for more recipes and inspiration – from classic favourites to new comforting bowls you’ll want to make again and again.
Vietnamese Prawn and Pork Mince Noodle Soup (Bún Tôm Thịt Băm)
Description
This Vietnamese Prawn and Pork Mince Noodle Soup (Bún Tôm Thịt Bằm) is light yet full of flavour. With a naturally sweet broth made from dried prawns, pork mince and fresh herbs, it’s the ultimate comforting meal for chilly evenings.
Ingredients
For the broth
For the pork mince
For the prawns
For serving
Instructions
-
Make the broth
- Add dried prawns and water to a large pot.
- Bring to a boil, then simmer for 30 minutes to infuse flavour.
-
Marinate
- Mix pork mince with fish sauce, minced shallot, salt and pepper.
- Marinate for 15 minutes.
- Do similarly with prawns.
-
Prepare toppings
- Slice tomatoes and shallots.
- Fry tofu cubes if using, then set aside.
-
Cook the pork
- In the same pan, stir-fry the pork mince until cooked, then transfer to the broth.
-
Add aromatics
- In the pan, sauté shallots and tomatoes until fragrant, then add them into the broth.
- Add pineapple cubes if using.
- Simmer for another 10 minutes.
-
Cook the prawns
- Stir-fry the marinated prawns until just pink.
- When ready to serve, add them to the broth and bring it briefly back to a boil.
- Add more fish sauce to taste and turn off the heat.
-
Assemble
- Cook noodles per packet instructions.
- Place noodles in bowls, top with lettuce, coriander and spring onions.
- Ladle over hot broth with prawns, pork mince, tofu and vegetables.
-
Serve
- Finish with a squeeze of lime and a drizzle of siracha.
- Enjoy immediately while hot.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 781.29kcal
- % Daily Value *
- Total Fat 25.19g39%
- Cholesterol 213mg71%
- Sodium 1549.48mg65%
- Potassium 1301.71mg38%
- Total Carbohydrate 97.61g33%
- Dietary Fiber 9.77g40%
- Sugars 25.42g
- Protein 45.71g92%
- Vitamin A 150.82 mcg
- Vitamin C 106.74 mg
- Calcium 325.03 mg
- Iron 7.54 mg
- Vitamin D 0.31 mcg
- Vitamin E 1.86 mg
- Vitamin K 68.22 mcg
- Vitamin B6 1.11 mg
- Vitamin B12 1.62 mcg
- Phosphorus 675.27 mg
- Magnesium 175.67 mg
- Zinc 5.29 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- The dried prawn broth gives a rich umami depth, don't skip it if possible.
- Pineapple adds a lovely balance of sweetness and tang but is optional.
- You can use chicken or vegetables stock as a base if you prefer a lighter flavour.
