Vietnamese Banh Mi Style Slow Cooker Ramen Soup

By ltrodrigu

Ingredients

• 2-3 pounds pork shoulder roast (or butt)
• 4 cups low sodium chicken broth, plus more if needed
• 1/4-1/2 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced or grated
• 1 cinnamon stick
• 1 tablespoon sambal oelek (chili paste) (or to taste)
• The juice of 1 lime
• 1 tablespoon sriracha
• 1 tablespoon toasted sesame oil
• 1 teaspoon black pepper
• 2 tablespoons brown sugar
• 4 packs Ramen noodles, seasoning packets discarded
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh cilantro, chopped
• 4 soft boiled or fried eggs, for serving
• 1/2 cup sliced carrots, for serving
• 1/2 cup sliced jalapeños, for serving
• 1/2 cup sliced daikon for serving
• 1/2 cup sliced green onions, for serving
• toasted sesame seed, for serving
• toasted french bread slices, for serving

Details

Servings 4
Adapted from crateandbarrel.com

Preparation

Step 1

Heat a large skillet over high heat. Add the pork and sear all over until browned and caramelized. You may skip this step if in a hurry.

Add the pork to the bowl of a crockpot. Pour the chicken broth, 1/4-1/2 cup soy sauce (depending on your taste, I like using 1/2 cup), and rice vinegar over the pork. Then add the ginger, garlic, cinnamon stick, sambal oelek, juice of 1 lime, sriracha, toasted sesame oil, black pepper and brown sugar. Cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours (recommend going low and slow).

Remove the pork from the crockpot and lightly shred the pork with two forks or pull apart with your fingers. Keep warm.

Add the ramen noodles, cilantro and basil to the crockpot and allow to cook 5 minutes. Once the noodles are cooked, add in about half of the pork and stir. Ladle the soup into bowls. Top with the remaining extra pork and an egg (seasoned with salt and pepper). Add carrots, daikon, jalapeños, green onions and cilantro, if desired.