Bean Thread Noodles Soup with Pork

5.0 from 1 vote

Some soups are built on long simmering and deep layers of spice. This one is different. It is light, clear, and quietly satisfying, with soft noodles, tender pork, and small pieces of fried pork skin that stay crisp until the last spoonful.

It is the kind of bowl you can put together on a weeknight without much fuss. The broth gets its savory depth from chicken bones and fish sauce, while the carrot and onion keep things gentle and slightly sweet.

What You Need

The ingredient list is short and mostly simple. The one item that may be new to you is bean thread noodles. They are also called glass noodles or cellophane noodles, and they come in small, dry bundles. You can find them in the Asian foods section of most supermarkets or at any Asian grocery store.

Fried pork skin is the other ingredient that gives this soup its character. Look for large, feather-light, crispy sheets, not the small tubular pieces that are sometimes sold nearby. The sheets soften slightly in the broth but keep a pleasant bite.

Equipment

Soup pot: To simmer the chicken bones and build the broth.
Chef’s knife: To slice the pork, onion, and carrot, and to chop the green onion and cilantro.
Cutting board: To prepare the pork and vegetables safely.
Vegetable peeler: To peel the carrot before slicing it.
Measuring cups: To measure the water for the broth.
Measuring spoons: To measure the fish sauce, sugar, salt, and black pepper.
Strainer or colander: To drain the soaked noodles and fried pork skin.
Wooden spoon or ladle: To stir the soup and serve it into bowls.

How to Make Bean Thread Noodles Soup with Pork

Step 1: Soak the Noodles and Pork Skin

Place the bean thread noodles in one bowl and the fried pork skin in another. Cover both with warm water and let them soak until they soften. Drain each bowl well.

Cut the drained noodles in half so they are easier to eat. Cut the softened pork skin into bite-size chunks and set both aside.

Step 2: Simmer the Broth

Put the chicken bones and water into a soup pot. Bring the water to a gentle boil, then lower the heat and simmer until the chicken meat on the bones is tender. Skim off any foam that rises to the surface.

Remove the chicken bones from the pot and discard them. The broth should look clear and smell savory.

Step 3: Cook the Pork and Vegetables

Add the sliced pork, yellow onion, carrot, and fried pork skin to the broth. Simmer until the pork is cooked through and tender. Stir occasionally so the pork skin softens evenly.

Step 4: Season the Soup

Season the broth with fish sauce, sugar, salt, and black pepper. Stir well and taste. The broth should be savory and slightly rounded, not flat or overly salty.

Step 5: Add the Noodles and Finish

Add the soaked bean thread noodles to the boiling soup. Stir gently and let them heat through for a minute or two. They will turn clear and soft.

Ladle the soup into bowls and top with chopped green onion and fresh cilantro. Serve hot.

Cooking Tips

Keep the broth clear. Skim the surface of the broth while the chicken bones simmer. This removes impurities and keeps the final soup looking clean and light.

Do not overcook the noodles. Bean thread noodles soften quickly. Add them at the end and heat them just until they are tender and transparent.

Adjust the thickness. If the soup becomes too thick after the noodles are added, dilute it with a little extra chicken broth or water. This is a useful note from the original recipe and helps the soup stay brothy.

How to Serve

This soup is a complete light meal on its own. For a more filling dinner, serve it with steamed jasmine rice on the side. The rice soaks up the savory broth nicely.

If you enjoy Cambodian noodle soups, you might also like our Cambodian Bean Thread Noodle Soup, which is another simple, comforting bowl built on similar ingredients.

Recipe Notes

Fried pork skin: Use large, crispy sheets, not the small tubular pieces sometimes labeled as fish maws. The sheets are light, thin, and brittle before soaking.
Fish sauce: Different brands vary in saltiness. Add the fish sauce gradually and taste as you go.
Food safety: Pork should be cooked to a safe internal temperature. According to the FDA’s food safety guidance, fresh pork should reach 145°F (63°C) with a three-minute rest. Use a food thermometer if you want to be certain.

Frequently Asked Questions

What are bean thread noodles?

Bean thread noodles are thin, translucent noodles made from mung bean starch. They are also called glass noodles or cellophane noodles. They have a soft, slightly slippery texture and absorb broth well.

Can I use a different protein?

The recipe is built around pork, but you could substitute sliced chicken or shrimp. Adjust the cooking time so the protein does not overcook. The broth itself is mild and works with other proteins.

How should I store leftovers?

Store the soup in a covered container in the refrigerator for up to three days. The noodles will continue to absorb broth, so you may need to add a splash of water or broth when reheating. Reheat gently on the stovetop until steaming hot.

Is this soup gluten-free?

The soup is naturally dairy-free and egg-free. However, gluten-free status depends on the fish sauce and fried pork skin you use. Check the labels on packaged ingredients, because some brands may contain wheat or other additives.

Final Thoughts

Bean thread noodles soup with pork is a gentle, everyday bowl that does not need much decoration. Its appeal comes from the clear broth, the soft noodles, and the small crunch of fried pork skin. Make it when you want something warm and simple, and serve it with rice if you are hungrier. For another quiet Khmer pork soup, try our White Yam with Pork Soup.