Thai broth seved with spicy crusted pork fillet

April 12, 2013 (Last Updated: January 11, 2019)

Thai broth seved with spicy crusted pork fillet

Serves: 4 – 6


  • 40 mins excluding making of stock
  • 330g pork fillet
  • 20ml peanut oil
  • 15ml five-spice powder
  • 5ml salt
  • 2 litres good-quality chicken stock
  • 1 red chilli, seeded and sliced
  • 20ml fresh ginger, sliced
  • 10ml fish sauce
  • 3 bunches bok choy
  • 300g rice noodles
  • 30ml fresh coriander, finely chopped



Place the meat on a working surface and rub well with the peanut oil.


Mix the spice and salt together and coat the meat with it. Set aside.


For the broth, put the stock in a large pot and bring to the boil. Add the chilli, ginger and fish sauce. Cook for about 5 minutes, add the bok choy and cook for a further 10 minutes. Adjust the seasoning.


Place the noodles in a large pot then pour hot water over and leave to soften, about 15 minutes.


Heat a non-stick frying pan and seal the meat on all sides. Remove and slice thickly.


To serve, place the broth into soup bowls, add 2 fillet slices and some noodles, and sprinkle with the coriander.

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