1 pork tenderloin, sliced very thin ½ lb small shrimp, peeled, deveined ½ lb small flat rice noodles, soaked in hot water until soft then drained 1 teaspoon vegetable oil 2 teaspoons sesame oil 1 clove garlic, crushed 1 onion, unpeeled One 2” piece of ginger, unpeeled 1 teaspoon sugar 6 cups gf chicken stock 1 Tablespoon fish sauce Juice of ½ lime Handful cilantro leaves 4 green onions, chopped Season to taste with salt
Place onion and ginger on a baking sheet and place under the broiler until charred on all sides. You can also do this directly on a burner of your stove. When cool, remove outer skin of onion and ginger. You can easily remove the ginger peeling by scraping it off with the edge of a spoon. Slice onion and ginger. Add oils to a large saucepan over medium heat. Add onion, ginger, garlic, sugar and chicken stock and bring to a simmer. Add fish sauce and lime juice. Add pork and simmer for 15 minutes. Add shrimp and noodles and simmer for 3-4 minutes. To deep individual bowls, add cilantro leaves, green onions. Pour broth on top, equally dividing meat, shrimp and vegetables. Serve immediately.