INGREDIENTS

• 8 ounces barbecued pork (SEE NOTES)
• 7 ounces uncooked thin rice noodles
  
• 4 ounces mushrooms
  
• 1/4 cup Barbecue Sauce
  
• 2 large Jalapenos sliced
  
• 5oz Spinach
  
• 3-inch piece of fresh ginger, halved lengthwise
• 2 cloves of garlic, minced
• 3 (3-inch) cinnamon sticks
• 8 cups good-quality beef stock (or chicken or vegetable stock)
• 1 Tablespoon brown sugar
• 2 teaspoons fish sauce
• 1 Tbsp hoisin sauce
• 1 Tbsp sesame oil
• fine sea salt, to taste

1. In a large pot heat Sesame Oil in pan, saute Onions, Ginger, and Garlic together about 2 minutes, then add Mushrooms and Jalapenos.
2. Add the Beef Broth to the pot along with cinnamon sticks, Fish Sauce, Hoisin Sauce and Brown Sugar, bring to low boil, add Rice Noodles and continue to cook.
3. Once noodles have completed cooking, add Spinach and reduce to simmer and cover for about 3 minutes.
4. This recipe serves 4. Top each bowl with sliced/pulled barbecue. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge and cilantro. I like to serve with sriracha sauce.

NOTES: This is a great dish to make when you have leftover barbecue. In the photo I was using country style ribs sliced up and served on top of the “soup”.