Wednesday, November 24, 2010
Vietnamese Seafood Soup with Vermicelli Rice Noodles
Home » Vietnamese Seafood Soup with Vermicelli Rice Noodles
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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