LowProRecipes.com
Categories
Vietnamese soup
Yield
Number of servings: 1
Serving size: 1 bowl (approx. 2 1/2 cups or 625 ml)
Ingredients
Broth
(About 11 servings 1 ½ cups (375 ml))
- 1 Tbsp (15 ml) canola oil
- 1 large onion, coarsely chopped
- 2 Tbsp (30 ml) fresh ginger into small cubes
- 2 Tbsp (30 ml) coriander seeds
- 2 cinnamon sticks
- 2 star anise
- 4 liter (4000 ml) of water
- 4 pkg of G.Washington golden broth (0945)
- 1 tsp (5 ml) salt
Soup
(For 1 soup bowl)
- 1 pkg (50 g) of mung bean noodles (bean threads)
- 1 ½ cups (375 ml) hot broth
- 1 green onion (6 g) sliced
- ¼ cup (60 ml) julienned zucchini (25 g)
- ¼ cup (60 ml) julienned carrot (20 g)
- 2 Tbsp (30 ml) water chestnuts slice (15 g)
- 1 Tbsp (15 ml) fresh cilantro
- Lime wedge to serve
Preparation
Broth
- In a large pot, heat the canola oil. On high heat, sauté onions and ginger for lightly browning. Add cilantro seeds, cinnamon sticks and star anise. Sauté for 1 minute. Add water, salt and golden broth. Bring to a boil and simmer over low heat for about 30 minutes.
- Freeze the remaining broth in individual portions. Thaws quickly!
Soup
- Soak the noodles in hot water for 30 minutes. Drain.
- In a large bowl, place the softened noodles. Add green onions, carrots, zucchini and water chestnuts. Pour over the broth. Garnish with cilantro and a lime wedge.
- Squeeze the lime wedge and enjoy!