Wednesday, November 24, 2010

Vietnamese Seafood Soup with Vermicelli Rice Noodles

I wrote this recipe title in plain English for a change!  There are no exotic ingredients in this recipe too.  The noodles are called Pho in Viet Nam.
     Recipe:  Boil some vermicelli rice noodles in water.
     Boil some clear shrimp broth in a sauce pot over medium high heat. 
     Add a little bit of minced ginger and minced garlic.
     Add sea salt and white pepper.
     Add 2 thin sliced shiitake mushrooms.
     Add a few drops of sesame oil.
     Add a pinch of crushed dried Thai chile pepper.
     Add a splash of Thai Fish Sauce.  (Thai fish sauce is nearly the same as Vietnamese fish sauce.  Both come in a bottle.) 
     Add a quartered baby bok choy.
     Add a couple thin slices of daikon radish.
     Add a little bit of julienne sliced onion.
     When the noodles are almost done in the other pot, add a few cleaned mussels, a few peeled shrimp and a small piece of cod filet to the soup pot. 
     The seafood only takes a minute or two to cook.  Add a thin sliced green onion and a few snow peas last. 
     Ladle the soup into a large bowl and arrange the seafood so it looks nice. 
     Drain the rice noodles and place them in the center of the soup. 
     Garnish with a large sprig of fresh basil.
     This soup is cooked quickly in the same amount of time that it takes to cook the rice noodles.  The broth is not a strong flavor, but is a very delicate in flavor.  The fish sauce adds some interesting depth.  This is a very healthy bowl of soup!  I made this soup with no exotic or hard to find ingredients.  Enjoy this healthy Vietnamese style soup with chopsticks and a spoon.  Yum!  ...  Shawna

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