Vietnamese Noodle Soup...for Casey and others
02/08/05 11:03 AM
3 cups broth ½ cup seafood/chicken (I use more) 1 clove garlic (minced) 1 tbsp. oil 3 tbsp. fish sauce 1 tbsp. ginger (minced) chilies to taste 3 noodle “nests” green onions (chopped) red onion (slice thinly)
prepare rice vermicelli noodles and set aside
sauté meat in garlic and ginger (if you use grilled shrimp and there is no need to sauté, add the garlic and ginger to the broth)
bring broth to a rolling boil
put the vermicelli in a large bowl, place meat, green onions and red onions over noodles. pour broth over the noodles…eat! You can add any veggie you like...I have had it with cabbage, carrots...whatever veggie is safe for you.
most of this is done to taste…
Vietnamese people add fresh bean sprouts and mint to their soup.
Excellent and very low in fat!
If you are in a hurry you can use a can of chicken broth, add 1 T of fish sauce for every 8 oz broth.
I have a few other recipes...will post them as soon as I have them typed up. Have a blessed day!