Yield: 6 servings
|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@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.