Vietnamese chicken noodle soup

Yield: 1 Recipe

Measure Ingredient
\N \N Soup base
2 cans Beef stock, more desirable equivalent homemade stock
\N small Cut of ribeye steak, sliced
\N \N Thinly
1 pack Rice noodles (i usually use
\N \N Less than one package
\N \N Because i
\N \N Prefer veggies over noodles)

I've become such a Pho fan ('scuse the alliteration) that I've learned to make a rip-off version at home with my favorite components. I prefer beef over chicken, but you could probably just make the appropriate substitutions to arrive at something you like...

Condiments green onions, julienne style bean sprouts lime wedges chopped cilantro Chinese Chili Paste or equally insane heat ingredient Anaheim chili, sliced thinly Method Heat the stock to boiling, add the meat and boil until meat is cooked through. Add rice noodles and cook for a few more minutes. Serve in a huge bowl with condiments on a separate plate. Add the amount and type of condiments that you prefer and enjoy! NOTE: have tissues handy - this will ream your sinuses out! Very healthy for people with allergies and/or upper respiratory problems. NOTE2: when slicing Anaheim chili (as with all fresh chilis), wear protective gloves and be careful not to touch unprotected skin with your gloved. The oils present in fresh chilis can burn and irritate your skin, particularly mucous membranes in the nose and/or eyes. NOTE3: this make a fabulous meal when paired with salad rolls. A recipe follows: Vietnamese Salad Rolls Salad Roll Wrappers (must be purchased in Asian markets or specialty stores.

They are packaged about 100 to the package, but don't worry - they last forever if protected from moisture.) Rice Noodles Bean Sprouts fresh Cilantro and/or mint (an ageless controversy -which is best? you decide) green onions, julienned carrots, julienned celery, julienned *red pepper, julienned (optional) *Anaheim chili, julienned (optional) cooked meat, julienned (can include Chinese style roast pork, leftover cooked chicken, bay shrimp, cooked pork loin, or any combination thereof) Purchased Peanut Sauce (Taste of Thai makes a good one, but it has to be mixed with Coconut Milk, which drives up the calories. Look for a mix that can be mixed with water, add a little chili paste or "Dave's Insane Sauce" for piquancy, and use for a dipping sauce for the Salad Rolls Take a dinner plant and put hot tap water on it. Take a Wrapper and wet it, making sure that every part gets wet. Transfer to another clean plate and place filling items on top. Wrap it like a burrito, closed at both ends: flip one end over the filling. Fold in the perpendicular ends to close in the filling. Roll in direction of first fold until you reach the end of the wrapper. The gluten in the wrapper will self-seal it. Set aside and repeat until your filling ingredients are gone, or you've reached the limit of what can be eaten at that meal. These do not keep well - don't try to refrigerate or freeze them - it's a disaster. Salad Rolls make a great meal with a pot of Hot and Sour soup as an accompaniment, or a big bowl of Pho (Noodle Soup) and some peanut sauce.

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