Pork and Pickled Radish Rice Vermicelli Noodle Soup

Pickled radish and pork noodle soup Pickled radish

There’s the type of noodle soup you make at home where you can just dump everything into the pot, let it boil, and you’re good to go, like the previously posted fish ball udon noodle soup. In this type, the flavour comes primarily from the soup base and any sauces you add into the soup (e.g. chilli oil, Chinese barbecue sauce, miso, chicken stock). Today’s noodle soup takes a little more work, in that you need to separately panfry the toppings then serve it on top of the noodles. The flavour comes mostly from the pickles, as a result you don’t need to marinate the pork with too much soy sauce as the pickles are already quite salty. Usually it’s made with sliced pork, however at home I find this a good way of using leftover ground pork. I used pickled radish (“ja choy”), but you can also use pickled mustard greens (or snow cabbage; “suet choy”). In restaurants, it’s typically listed as one menu item where you can choose either type of pickled vegetable. They may add a branch of Chinese broccoli or Shanghai bok choy if they’re nice, but it often doesn’t come with vegetables. I included the napa cabbage to make a complete meal 🙂

Serves 3


  • 1/2 14oz bag of rice vermicelli (Vietnamese pho kind, hor fun, or mai fun)
  • 0.6lb ground pork
  • 2oz pickled radish (~3/4 of the pictured bag)
  • 1/4 napa cabbage, chopped
  • 1 slice ginger (because of the napa which is cooling)
  • 250mL (8.5oz) chicken stock
  • 500mL (16.9oz) water
  • Marinade: 1 tsp soy sauce, 1/2 tsp sugar, dash white pepper, dash sesame oil –> mix –> 1 tsp cornstarch –> mix –> a little oil –> mix


  1. Marinate the pork with the “marinade” for 10min.
  2. Boil a medium pot of water and cook the noodles until al dente (~7min). Drain into a colander and rinse under running cold water to wash off excess starch. Set aside.
  3. In a larger pot, boil the chicken stock and water along with the ginger.
  4. Meanwhile, add a lug of oil to a hot pan and fry the pickled radish first for a minute. Add in the pork and fry until cooked and mixed well.
  5. When the soup has boiled, add in the napa cabbage and again bring to a boil. Then add the noodles back in until boiled.
  6. Serve by ladling the noodle soup into large individual bowls and topping it off with pork mixture.