Vietnamese Soup In A Teapot Recipes

VIETNAMESE SOUP IN A TEAPOT

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.

VIETNAMESE NOODLE SOUP

Steps:

• Prepare the rice noodles as the label directs.
• Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
• Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.
• Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.

VIETNAMESE HOT AND SOUR SOUP

Steps:

• In a large pot, bring broth, lemongrass, mushrooms, and onion to a boil.
• Add shrimp, fish sauce and lime juice to the pot.
• Cook until shrimp is opaque (1 - 2 minutes).
• Add rice noodles and heat another minute.
• Serve in soup bowls with garnishes as desired.

VIETNAMESE BEEF SOUP

Steps:

• Bring large pot of water to boil. Remove from heat. Add noodles to pot; let stand until tender and pliable, about 15 minutes. Drain. Using scissors, cut noodles into 2-inch lengths. Transfer to bowl.
• Combine beef broth, sliced onions, sliced ginger, fish sauce, garlic, star anise and whole cloves in heavy large Dutch oven and bring to boil. Reduce heat; simmer 30 minutes. Strain broth into large bowl; discard solids. (Noodles and broth can be prepared 1 day ahead. Cover separately and refrigerate. Bring noodles to room temperature before continuing.) Return beef broth to Dutch oven and bring to boil. Remove beef broth from heat. Mix steak slices into broth (the hot broth will cook steak slices).
• Place noodles, soup, sliced lettuce, sliced green onions and lemon wedges in center of table. Spoon noodles, steak slices and broth into large soup bowls, then top with generous amounts of sliced lettuce and green onions and squeeze in lemon juice.

CHEAT N' EAT VIETNAMESE CHICKEN SOUP

Steps:

• Soak noodles in very hot tap water.
• While noodles are soaking, cut chicken into thin julienne strips.
• Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
• Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.
• Reduce heat to medium and simmer until chicken is done, about 8 minutes.
• Drain noodles and cut into short pieces, about 1-1 1/2 inches long.
• Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.
• Serve with"Tuong Ot Sriracha" (Viet hot sauce), or chile paste, if desired.

SPICY VIETNAMESE BEEF NOODLE SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saute until fragrant, about 30 seconds.
• Stir water, onion, garlic, white sugar, and bay leaf into beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
• Chop beef shank meat and add to broth in pot; stir in fish sauce and soy sauce. Bring broth to a simmer and reduce heat to low to keep warm.
• Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
• Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful of prepared rice noodles and drop a few jalapeno slices over noodles. Ladle beef broth into bowl to cover noodles.