Vietnamese Soup In A Teapot Recipes

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VIETNAMESE SOUP IN A TEAPOT



Vietnamese Soup in a Teapot image

Encourage kids to assemble their own meal at the table by presenting the aromatic broth, noodles, vegetables, and garnishes for this flavorful soup from Laurie David's "The Family Dinner" cookbook in individual serving bowls. Photo credit: Maryellen Baker

Provided by Martha Stewart

Categories     Soup Recipes

Number Of Ingredients 22

8 ounces flat rice noodles or cooked angel hair pasta
8 cups low-sodium chicken broth
1 onion, halved
4 cloves garlic, smashed
1 (2-inch) piece fresh ginger, peeled
2 whole star anise
1 stick cinnamon
2 tablespoons light-brown sugar
1 pound boneless, skinless chicken breast halves, trimmed
1 tablespoon vegetable oil
1 bunch fresh leafy herbs such as mint, basil, Thai basil, or cilantro
1 cup fresh bean sprouts
2 tablespoons sliced scallions
2 medium carrots, grated
1 fresh red or green chile, very thinly sliced
1 lime, cut into wedges
2 shallots, thinly sliced or 1 small red onion, thinly sliced
2 tablespoons Asian fish sauce, plus more for serving
Juice of 1/2 lime
Coarse salt and freshly ground black pepper
Asian chile sauce
Hoisin sauce

Steps:

  • If using rice noodles, place in hot water to soak; soak for 15 minutes and drain; set aside.
  • In a large saucepan, bring chicken broth, onion, garlic, ginger, star anise, cinnamon stick, and brown sugar to a boil over medium-high heat. Reduce heat to a simmer and cook for 15 minutes. Add chicken and simmer until cooked through, 10 to 15 minutes. Carefully skim surface of any impurities and discard. Remove chicken from liquid and cut into bite-size pieces; set aside, reserving liquid.
  • If using rice noodles, bring a large pot of salted water to a boil. Add noodles and cook, stirring, for 45 seconds. Drain and rinse with cold water. Transfer noodles or pasta to a large serving bowl; toss with vegetable oil and set aside.
  • Fill a glass halfway with water and arrange herbs like a flower arrangement; set aside. Place bean sprouts, scallions, carrots, chile, lime wedges, and shallots each in individual small serving bowls. Set aside.
  • Return chicken cooking liquid to a simmer; stir in fish sauce and lime juice and season with salt and pepper. Strain broth into a teapot and keep any remaining broth heated on the stove. Fill serving bowls as desired with chicken, noodles, herbs, bean sprouts, scallions, carrots, lime wedges, and shallots; add hot broth and garnish as desired with fish sauce, chile sauce, and hoisin sauce. Serve immediately.

AUTHENTIC PHO



Authentic Pho image

This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.

Provided by Allrecipes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 9h20m

Yield 4

Number Of Ingredients 16

4 pounds beef soup bones
1 onion, unpeeled and cut in half
5 slices fresh ginger
1 tablespoon salt
2 pods star anise
2 ½ tablespoons fish sauce
4 quarts water
1 (8 ounce) package dried rice noodles
1 ½ pounds beef top sirloin, thinly sliced
½ cup chopped cilantro
1 tablespoon chopped green onion
1 ½ cups bean sprouts
1 bunch Thai basil
1 lime, cut into 4 wedges
¼ cup hoisin sauce
¼ cup chile-garlic sauce (such as Sriracha®)

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
  • Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
  • Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
  • Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
  • Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 65.6 g, Cholesterol 74 mg, Fat 11 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 4 g, Sodium 3519.3 mg, Sugar 8.6 g

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