Vietnamese Noodle Bowl
- Serves: 4
- Preparation Time: 15 minutes
- Total Cooking time: 15 minutes
In the middle of these sweltering summer temperatures, a bowl of soup may sound like the exact opposite of a refreshing meal to most people. However, this light broth based soup is the exception to the rule. It is a refreshing yet hearty dish that embraces the best that Southeast Asian cuisine has to offer with subtle flavors that play off of the contrasting crisp textures of the vegetables and herbs that make up the body of the soup. This dish has the added advantage of being quick to prepare, the only major cooking being preparing the broth and noodles, everything else is added at the last minute to the bowl at the table.
| Amount | Measure | Ingredients |
|---|---|---|
| 2 | 32 oz cans | chicken broth |
| 1 | oz | fresh ginger peeled and sliced |
| 1 | oz | light soy sauce |
| 1 | teaspoon | seasoned rice wine vinegar |
| 12 | oz | package Chinese noodles prepared according to package directions |
| 1 | lb | bean sprouts rinsed and patted dry |
| 1 | small | white onion sliced very thinly |
| 1 | lb | snow peas |
| 15 | oz | can baby corn drained |
| 1 | bunch | fresh basil stems removed |
| 1 | jalapeno pepper sliced into 4 rings (optional) | |
| 12 | oz | flank steak sliced Very thin across the grain |
To prepare:
Place chicken broth, ginger slices, vinegar and soy sauce in a 3 qt stock pot over medium heat. Bring just to a simmer for 5-10 minutes. Strain out ginger slices and return to heat.
To serve divide the noodles and flank steak between four large bowls, pour the broth over the noodles and steak (this will cook the steak slices) divide the remaining ingredients equally and place in the soup, serving while the vegetables are still crisp. Season with Hoisin sauce to taste
