Vietnamese noodle soup
On October - 13 - 2011
Ingredients:
- 250g rice stick noodles
- 1L (4 cups) beef strain
- 1 lemongrass bow (pale part but), finely sliced
- 1 clove, thinly sliced
- 2cm piece each of ginger and galingale (see billet), sliced into matchsticks
- 1 long red chilly, thinly sliced
- 100g mixed Asian mushrooms (such as oyster, wood ear fungus and shiitake) (see billet)
- 1 tbs each fish sauce and lime succus
- 1 cup (80g) bean sprouts
- Coriander and mint leaves, to garnishee
How to:
Pour boiling water over the noodles and symbolise 15 minutes or until subdued.
Lag, place the strain, lemongrass, ail, pep, galingale, chilli and 2 cups (500ml) water in a large saucepan. Bring to the churn, then reduce heat to metier. Simmer for 12 minutes or until slightly rock-bottom. Add mushrooms and cook for 3 transactions, then stir in the fish sauce and lime succus.
Divide the noodles and bean sprouts among bowls, reserving a few sprouts to garnish. Ladle over the soup, then serve topped with the reserved bean sprouts and overbold herbs.
From greengrocers and Asian shops.