Vietnamese chicken noodle soup
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Vietnamese chicken noodle soup
  Vietnamese    Chicken    Poultry    Noodles    Soups  
Last updated 6/12/2012 1:28:36 AM. Recipe ID 64036. Report a problem with this recipe.
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      Title: Vietnamese chicken noodle soup
 Categories: Poultry
      Yield: 1 Recipe
 
           Soup base
      2 cn Beef stock, more desirable
           - equivalent homemade stock
        sm Cut of ribeye steak, sliced
           Thinly
      1 pk Rice noodles (i usually use
           Less than one package
           Because i
           Prefer veggies over noodles)
 
  I've become such a Pho fan ('scuse the alliteration) that I've
  learned to make a rip-off version at home with my favorite
  components. I prefer beef over chicken, but you could probably just
  make the appropriate substitutions to arrive at something you like...
  Condiments green onions, julienne style bean sprouts lime wedges
  chopped cilantro Chinese Chili Paste or equally insane heat
  ingredient Anaheim chili, sliced thinly Method Heat the stock to
  boiling, add the meat and boil until meat is cooked through. Add rice
  noodles and cook for a few more minutes. Serve in a huge bowl with
  condiments on a separate plate. Add the amount and type of condiments
  that you prefer and enjoy! NOTE: have tissues handy - this will ream
  your sinuses out! Very healthy for people with allergies and/or upper
  respiratory problems. NOTE2: when slicing Anaheim chili (as with all
  fresh chilis), wear protective gloves and be careful not to touch
  unprotected skin with your gloved. The oils present in fresh chilis
  can burn and irritate your skin, particularly mucous membranes in the
  nose and/or eyes. NOTE3: this make a fabulous meal when paired with
  salad rolls. A recipe follows: Vietnamese Salad Rolls Salad Roll
  Wrappers (must be purchased in Asian markets or specialty stores.
  They are packaged about 100 to the package, but don't worry - they
  last forever if protected from moisture.) Rice Noodles Bean Sprouts
  fresh Cilantro and/or mint (an ageless controversy -which is best?
  you decide) green onions, julienned carrots, julienned celery,
  julienned *red pepper, julienned (optional) *Anaheim chili, julienned
  (optional) cooked meat, julienned (can include Chinese style roast
  pork, leftover cooked chicken, bay shrimp, cooked pork loin, or any
  combination thereof) Purchased Peanut Sauce (Taste of Thai makes a
  good one, but it has to be mixed with Coconut Milk, which drives up
  the calories. Look for a mix that can be mixed with water, add a
  little chili paste or "Dave's Insane Sauce" for piquancy, and use for
  a dipping sauce for the Salad Rolls Take a dinner plant and put hot
  tap water on it. Take a Wrapper and wet it, making sure that every
  part gets wet. Transfer to another clean plate and place filling
  items on top. Wrap it like a burrito, closed at both ends: flip one
  end over the filling. Fold in the perpendicular ends to close in the
  filling. Roll in direction of first fold until you reach the end of
  the wrapper. The gluten in the wrapper will self-seal it. Set aside
  and repeat until your filling ingredients are gone, or you've reached
  the limit of what can be eaten at that meal. These do not keep well -
  don't try to refrigerate or freeze them - it's a disaster. Salad
  Rolls make a great meal with a pot of Hot and Sour soup as an
  accompaniment, or a big bowl of Pho (Noodle Soup) and some peanut
  sauce.
 




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Recipe ID 64036 (Apr 03, 2005)

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