Vietnamese lau soup
Composition / ingredients
6
servings:
Cooking method
2. Rub the meat with spices and garlic . We put it in a frying pan and fry it on both sides . Add sugar and soy sauce and fry a little more.
3. Add the broth and simmer until the liquid evaporates.
4. Add another 1 cup of broth and bring to a boil.
5. Boil rice noodles.
6. Cut the meat into 4 portions.
7. We put noodles on plates and add meat with sauce.
8. Chop the greens, green onions, chili and decorate the dish.
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Spices dry - 240 kcal/100g
- Coriander greens - 25 kcal/100g
- Table salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
- Rice noodles - 109 kcal/100g
- Garlic powder - 331 kcal/100g
- Chicken broth - 19 kcal/100g
