Egg Drop Soup With Mustard Greens

Directions

1. Cut pork into 1/4-inch-thick slices; then cut slices into pcs about 2 inches long.
2. In a 4- to 5-qt nonstick pan over high heat, stir pork till most of the pink is gone, 2 to 3 min. Pour into a bowl.
3. Trim and throw away root ends and coarse outer leaves from lemon grass. Crush lemon grass slightly.
4. Add in lemon grass and broth to pan and bring to a boil over high heat. Reduce heat, cover, and simmer to blend flavors, about 15 min.
5. Meanwhile, rinse and drain mustard greens. Throw away tough stems. Cut greens into 2- to 3-inch pcs.
6. Add in mustard greens, noodles, and shrimp to broth mix. Simmer just till noodles are tender to bite and shrimp are pink and opaque but still moist-looking in center of thickest part (cut to test), about 6 min. With a slotted spoon, lift out and throw away lemon grass from broth. Return pork and juices to pan.
7. Break Large eggs into broth mix and stir gently, breaking yolks, till Large eggs are set, about 1 minute.
8. Ladle soup into wide bowls. Add in fish sauce, green onions, and red chili sauce to taste.
9. This recipe yields 4 servings.