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Saigon Seafood and Rice Noodle Soup (Hu Tieu Do Bien)
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| Servings |
Preparation Time |
Cooking Time |
Calories |
% from Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
| 4 |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
| INGREDIENTS: |
| 1 pound fresh thin flat egg noodles or 8
ounces dried thin flat egg noodles or 8 ounces small or medium dried
rice sticks |
8 cups pork stock made with squid |
8 ounces pork tenderloin |
| 12 medium shrimp, shelled and deveined |
12 fish quenelles |
traditional herbs |
| 1 cup mung bean sprouts, root ends trimmed |
2 scallions, white part only, thinly sliced
on the diagonal |
2 or more bird's eye or Thai chilies,
stemmed, seeded, and thinly sliced |
| 1/4 cup fried garlic oil, variation |
1 lime, quartered |
fish sauce |
| 1 |
If using, place the dried egg noodles or rice sticks
in a dish with lukewarm water to cover. Let stand until pliable,
about 20 minutes. |
| 2 |
Pour the pork stock into a pot and bring to a gentle
boil over medium heat. Reduce the heat to medium-low, add the pork
tender-loin, and cook through at a simmer, about 20 to 30 minutes.
Transfer the pork to a cutting board and continue simmering the
broth, partially covered. When cool enough to handle, thinly slice
the pork, place it in a bowl, and cover with plastic wrap. |
| 3 |
Bring a pot filled with water to a boil over high
heat. Divide the egg noodles or rice sticks into 4 equal portions.
Place one portions at a time in a sieve and lower it into the
boiling water. Untangle the rice sticks or egg noodles with
chopsticks and boil until tender but firm, about 7 seconds for the
rice sticks, and 1 to 2 minutes for egg noodles. If using fresh egg
noodles, cook them for 3 to 5 minutes. Remove, drain, and place in a
large soup bowl. Repeat this step until you have 4 individual
servings. |
| 4 |
Cook the shrimp in the same pot of boiling water
until they turn opaque, about 1 minute. Drain and place atop the 4
servings of rice sticks or egg noodles along with slices of pork
tenderloin. |
| 5 |
Add the fish quenelles to the pork stock and cook for
3 minutes. Pour a generous amount of hot broth, along with an equal
amount of fish quenelles, over each serving and garnish with some
traditional herbs, mung bean sprouts, scallions, chilies, and fried
garlic oil. Squeeze a wedge of lime over each serving and adjust
seasoning with fish sauce. |
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