Tulip Pork Luncheon Meat and vietnamese rieu soup

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Tulip Pork Luncheon Meat and vietnamese rieu soup

  • 40 min
  • 4 persons


  • 340 g Tulip Pork Luncheon Meat
  • 30 g Dried shrimps
  • 50 g Cilantro
  • 2 tbsp Garlic
  • 2 Chicken eggs
  • 1.5 liters Water
  • 3 Tomatoes
  • 1 Onion
  • 150 g Mushrooms
  • 1 tbsp Tomato paste
  • 150 g Water celery
  • 150 g Water morning glory
  • 30 g Spring onion
  • 2 tsp Lime juice
  • Cooking oil
  • 1 kg Fresh rice noodles
Print recipe


Food preparation:

  • Grate the Tulip Pork Luncheon Meat
  • Put the dried shrimps in water until it’s soft. Stir-fry the shrimps in the pan with a little oil. Take it out, then blend it
  • Take out the seeds of the tomatoes. Cut each tomato into 8 pieces
  • Cut the onion into 8 pieces
  • Boil the mushrooms in water for 1 minute, then take it out and drain
  • Cut the water celery and water morning glory into pieces approx. 5 cm. Boil them in the water for 1 minute, and then take them out
  • Chop spring onion, cilantro and garlic

Mix the Tulip meat with eggs, dried shrimps and cilantro. Add 1.5 liter water and then stir the mixture.

Heat the pot with a little oil. Add garlic and the Tulip mixture. Let it boil for 5 minutes.

Take out the floating Tulip mixture, then drain it.

Heat oil in a pan, add the onion, tomato paste and simmer for 1 minute. Add tomato and mushroom and stir-fry for another minute. Pour the mixture in the soup pot and let it boil for 3 minutes.

Season the soup with 1/3 tablespoon salt, 2 tablespoon fish sauce, 1 tablespoon sugar and 2 teaspoons lime juice. Turn off the fire.

Place the fresh noodles in the bowl, then place the Tulip meat and pour the soup in the bowl. Sprinkle with spring onion and cilantro.

Serve with fresh noodles, rice, water celery and water morning glory.


Serve for weekend meal, party.