2 tbl neutral oil

8 garlic cloves, thinly sliced

2 Tbl. fresh ginger, finely grated

½ to 1 lb ground pork

1 bunch spinach can use swiss chard

One handful (8 oz) shitake or brown button mushrooms, thinly sliced

½ medium yellow onion, thinly sliced

1 bunch cilantro , chopped including stems

6 oz. rice noodles thin or thick ok

Red pepper flakes 1 tsp or to taste

½ tbl toasted sesame oil

Cook garlic: heat oil in large heavy-bottomed pot over medium heat. Add garlic and cook, stirring occasionally, until slices are toasted and golden brown 2-3 min. Using a slotted spoon transfer garlic to a small bowl.

Cook pork: add pork to pot and season with salt and ground black pepper. Cook using a wooden spoon break up large pieces until pork is well browned and in bite sized pieces, 8-10 min. Add red pepper flakes.

Cook rice noodles: In a separate pot cook rice noodles according to package instructions. If no instructions are provided - boil water in saucepan or pot. Remove from heat and add the noodles to the hot water. Stir, then let noodles sit until soft and pliable, stirring again halfway through soaking. Thin noodles take about 5 min, thick flat noodles take 8 - 15 min. Drain noodles and rinse under cold running water, until water runs clear. Drain and set aside. If the using the big noodles and it seems like they aren’t quite done, add to soup/sauce/dish near end of cooking.

Build soup: add soy sauce, cilantro stems, mushrooms, and 6 cups of water, bring to a simmer and cook for 5-8 min until pork and mushrooms are tender and broth tastes delicious. Add greens and the ginger. Stir to wilt the leaves.

Serve: ladle soup over noodles and top with cilantro, onion, and garlic chips.