Rice Noodle Soup with Pancetta and Bok Choy
Ingredients
- Ingredients
- 2 carrots
- ¼ Celery root
- 1 stalk Leeks
- 500 grams Pancetta (whole with rind)
- 1 bay leaf
- 2 allspice
- salt
- peppers (freshly ground)
- 400 grams Bok Choy
- 6 Radish
- 4 eggs (hard boiled)
- 2 sprigs Lemongrass (only the bottom piece)
- 2 Tbsps vegetable oil
- 800 milliliters Beef broth
- 250 grams Rice noodles
- 2 Tbsps Rice vinegar
- 1 Tbsp light soy sauce
- white peppers
- 1 tsp finely grated ginger
Preparation steps
Coarsely chop the carrots and celery. Rinse the leeks, pat dry and slice into rings. Combine the carrots with the celery, leeks, pancetta, bay leaf and allspice in a large saucepan. Season with salt and pepper to taste. Fill the pot with water until everything is covered. Simmer over medium heat until all the vegetables are tender, about 40-45 minutes.
Meanwhile, separate the leaves from the bok choy. Rinse the bok choy leaves, shake dry and slice into strips. Rinse the bok choy stems and leave whole or cut into large pieces. Rinse the radishes and slice. Peel the eggs. Rinse the lemongrass, pat dry and finely chop. Rinse the scallions and slice into long narrow strips.
Remove the cooked pancetta from the cooking liquid and pat dry. Heat the oil in a skillet, add the pancetta and cook until the rind side is crispy. Discard the cooking liquid.
Heat the beef broth in a saucepan. Add the lemongrass, rice noodles and bok choy, and allow to simmer for 5 minutes. Stir in the radishes, eggs and scallions, and cook for an additional 5 minutes. Stir in the vinegar, soy sauce and ginger, and season to taste with white pepper. Slice the pancetta and then cut into large pieces. Serve the soup in bowls with 2-3 pieces of the meat.
