Wednesday, January 30, 2008

Quick Vietnamese Soup

Quick Vietnamese Soup
Adapted from Cook's Illustrated Soups & Stews2008

Prep time: 10 minutes
Cooking time: 20 minutes

Serves 4

5 cups chicken broth (more if you find the broth too strong)
4 large garlic cloves, smashed with a knife and peeled
1 (2”) piece of ginger, peeled & cut into thin slices and smashed with a knife to get more juice
2 (3”) cinnamon sticks
2 star anise pods
2 tbsp Asian fish sauce
1 tbsp soy sauce
1 tbsp sugar

Extra additions just before serving…
Chinese dumplings (I used frozen shrimp & pork dumplings I bought at Taishan Asian Grocery – 10 minutes in the broth)
Very thinly sliced beef that will cook just from the heat of the soup
Cooked shrimp, chicken
Thinly sliced raw mushroom
Bean sprouts
Chopped scallions (green onions)
Handful of baby spinach
Fresh basil (Thai would be perfect, but regular is good too)
Asian noodles (I used “Hong Kong Style” Shrimp Noodles from Kamfen) but ramen or rice vermicelli would be tasty…something that cooks in 2-3 minutes)

1. Combine all the broth ingredients in a medium sized pot and cook over medium high heat until it comes to a boil. Reduce heat, partially cover and simmer for 20 minutes. Remove solids, taste for seasoning…I found it delicious but strong, so I added a little more broth.

2. The broth alone is delightful, but adding any (or in my case all of the above) makes a very soothing, body and soul filling dish.


Dev said...

This looks delicious! And a plus that it's quick and easy :-) I'll be definitely making this sometime in the future.

Claudia said...

Hope you're feeling better. And, this sort of soup is sure to help.