Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Two-ounce packets of cellophane |
| \N \N | Or bean thread noodles |
| 8 cups | Rich chicken stock |
| 2 tablespoons | Thai or Vietnamese fish sauce |
| 3 cups | Diced; seeded ripe tomatoes |
| \N \N | (drained if using canned) |
| ½ cup | Green onions; sliced diagonally |
| 2 teaspoons | Hot pepper sesame oil; or to taste |
| ½ cup | Loosely packed cilantro leaves |
| 3 tablespoons | Finely slivered garlic |
| \N \N | Crisply fried in vegetable oil |
| 1 pounds | Cooked large shrimp |
Place the bean thread noodles in a bowl and cover with warm water and soak until softened, 20 to 25 minutes. Drain the noodles and pile in a tangle on a cutting board and cut through crosswise and lengthwise to form roughly 3- to 4-inch lengths. In a soup pot, bring the stock to a boil. Stir in the fish sauce, tomatoes, green onions and hot sesame oil. To serve: Place 2 shrimp in each warmed bowl. Ladle hot stock over and garnish with cilantro leaves and fried garlic slivers. Serve immediately. This recipe yields 6 to 8 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9632 broadcast 07-31-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-09-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.