*  Exported from  MasterCook  *
 
                           Vietnamese Noodle Soup
 
 Recipe By     : “Soup, A Way of Life” by Barbara Kafka, 1998
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pasta, Couscous, Etc.            Soups And Stews
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      whole         star anise
    6                    black peppercorns
    4                    cloves
    4                    onions -- divided
    2      pieces        ginger -- (4-inch)
                         halved lengthwise
    5      quarts        chicken or vegetable stock
      1/3  cup           Asian fish sauce -- (nuoc mam)
    5      tablespoons   sugar
    3      tablespoons   kosher salt
                         OR less if using purchased stock
    8                    green onions -- thinly sliced
      1/4  cup           chopped Thai or serrano chiles
    1      cup           chopped cilantro
      1/2  cup           chopped Thai basil
                         holy basil or sweet basil
    2      pounds        wide rice stick noodles
                         soaked 20 minutes in warm water and
                         drained
    8      ounces        mung bean sprouts
                         Six lime wedges -- for serving
 
 This is another excellent, very flavorful soup adapted from Barbara Kafka’s
 book.  If you prepared homemade chicken stock, divide the resulting cooked
 chicken among the soup bowls along with the noodles.
 
 In cloth spice bag or piece of cheesecloth, tie star anise, peppercorns and
 cloves.
 
 In nonstick pan over high heat arrange 2 of the onions, unpeeled and
 quartered, and the ginger, all cut-side-down.  Cook until beginning to
 blacken, 10 minutes.  Remove and reserve ginger.  Turn onions and cook 10
 minutes to blacken other cut side.  Remove blackened onions from pan.
 Rinse blackened onions and ginger.
 
 In large soup pot bring stock to boil.  Add blackened onions and ginger,
 spice bag, fish sauce and sugar.  Reduce heat and simmer 40 minutes.
 Strain broth and return liquid to pot over low heat.  Stir in salt, the
 remaining two onions, peeled and thinly sliced, and the green onions,
 chiles, cilantro and basil.  Heat soup 15 minutes.
 
 Bring a large pot of water to the boil.  Add soaked rice noodles and cook 2
 to 3 minutes.  Drain noodles and divide among 6 large individual-serving
 soup bowls.  Pour about 21/2 cups soup over noodles in each bowl.  Garnish
 each portion with mung bean sprouts and serve with lime wedges.  Makes 6
 generous servings.
 
 Each serving using 1/2 the amount of salt contains approximately 7 bread/
 starch exch., 1/2 fat exch.; 535 calories, 108 gm.  carbohydrate, 16 gm.
 protein, 3 gm.  fat (including 1 gm.  sat.  fat), 1880 mg.  sodium, 110 mg.
  calcium and 5 gm.  dietary fiber.
 
 Star Tribune, Published Wednesday, January 13, 1999
 
 Converted by MC_Buster.
 
 
 
                    - - - - - - - - - - - - - - - - - -