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Mi Tom Thit
Meal Box

Pork and Prawn Egg Noodle Soup - Mi Tom Thit. Originated from the dish Hu Tieu Nam Vang, which has Chinese and Cambodian influence. Made popular in the south of Vietnam in the 1960s, it is to the south what Pho is to the North. Originally consisting of only fish balls and pork mince, Southern Vietnam has made popular their own version of the dish using sliced pork and prawns and adding egg noodles.

Serving Time

15 Minutes

Level

Easy

Present Allergens

Gluten: Yes
Nuts: No
Soy: No
Dairy: No
Fish: Yes
Crustaceans: Yes

WHAT’S IN THE BOX

*Please ensure you refrigerate your meal box ingredients if not being cooked immediately. Spring rolls will need to be placed in the freezer if not cooked immediately.
Make sure you transfer the broth as these containers are not microwavable!

Vietnamese Meal Box Ingredients | Egg Noodles | Roll'd Australia

Egg Noodles

Vietnamese Meal Box Ingredients | Broth | Roll'd Australia

Pho Broth

Vietnamese Meal Box Ingredients | Coriander, Spring Onion, Bean Shoots & Lemon | Roll'd Australia

Coriander, Spring Onion, Bean Shoots & Lemon

Vietnamese Meal Box Ingredients | Pork & Shrimp | Roll'd Australia

Pork Belly, Prawns

Vietnamese Meal Box Ingredients | Spring Rolls | Roll'd Australia

Spring rolls

INSTRUCTION VIDEO

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Rolld Australia | vietnamese cuisine | pho bowl hand icon

Ingredients

  • Egg Noodles
  • Broth
  • Prawn
  • Pork Belly
  • Bean Shoots
  • Spring Onion
  • Coriander
  • Lemon
  • Chilli
  • Springrolls

Pantry Ingredients

  • Vegetable or Canola Oil
  • Water

* Please ensure you refrigerate your meal box ingredients if not being cooked immediately. Spring rolls will need to be placed in the freezer if not cooked immediately.

Instructions – Pork and Prawn Noodle Soup

1. Unpack your Meal Box. If you’re not cooking straight away, make room to store ingredients in the fridge.

2. Boil a medium pot of water on the stove. Once boiled, lower heat to a simmer. Place your egg noodles in the water. Cook for 3 minutes, or until softened.

3. Drain the noodles in a colander and run cold water over the noodles until they are lukewarm (not cold). Set aside.

4. Place a medium pot on the stove. Carefully pour in your broth.

5. On medium-high heat, bring the broth to a bubbling boil. Once boiled, turn down to a simmer.

Alternative: you can also heat your broth in the microwave. Simply pour the broth into a large bowl and microwave for 4–5 minutes. Do not microwave in the original containers. Always transfer to a microwavable bowl.

6. While the broth is heating, heat a separate pan on medium heat with a thin layer of oil.

7. Once the oil is hot, gently place your pork belly on the pan. Fry until golden on both sides.

8. Portion your bowls, starting with the egg noodles as the base.

9. Add your pork belly and prawns.

10. Add your bean shoots in a mound. Sprinkle the spring onions and shallots on top.

11. Once your broth has come to a boil, carefully ladle the broth into the bowl until the noodles are covered.

12. Squeeze your wedge of lemon over the top. Add chilli for extra spice.

13. Get slurping.

Instructions – Springrolls

1. Half fill a small pot with your choice of frying oil.

2. Place on a medium heat.

3. Once oil has reached 170ºC, gently place your spring rolls in the pot.

4. Fry for 4 minutes, or until golden brown.

5. Remove from oil and lightly drain on paper towel.

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