One of our favorite types of food is Vietnamese food. It's light; it's fresh and usually has a lot of vegetables. The other night we made Vietnamese soup with lots of vegetables. It turned out great. We wanted to share the recipe with you. Don't be scared off by all the ingredients; it really can be cooked rather quickly. Also, it can be adapted for vegetarians easily.
1 tablespoon of minced garlic
1 teaspoon of ground chili paste
1 teaspoon of red chile sauce
1 tablespoon of chopped dried cilantro 1 teaspoon of pepper
1 tablespoons of olive oil
5 cups of low sodium chicken stock
1/3 pound of medium shrimp, peeled & deveined
4oz of rice vermicelli noodles
2 + cups of assorted vegetables (pac choi, radish, carrot, mushroom, tomato, onion)
1 tablespoon of lemongrass
1 tablespoon of fresh ginger
2 tablespoons of lemon juice
2 tablespoons of fish sauce
1 tablespoon of brown sugar
Fresh cilantro & basil for garnish
1 teaspoon of ground chili paste
1 teaspoon of red chile sauce
1 tablespoon of chopped dried cilantro 1 teaspoon of pepper
1 tablespoons of olive oil
5 cups of low sodium chicken stock
1/3 pound of medium shrimp, peeled & deveined
4oz of rice vermicelli noodles
2 + cups of assorted vegetables (pac choi, radish, carrot, mushroom, tomato, onion)
1 tablespoon of lemongrass
1 tablespoon of fresh ginger
2 tablespoons of lemon juice
2 tablespoons of fish sauce
1 tablespoon of brown sugar
Fresh cilantro & basil for garnish
Heat oil on medium in a soup pot and add spice mixture to the pot until fragrant, about 20 seconds. Add chicken stock and let simmer for 5 minutes. Add lemongrass, ginger, lemon juice, fish sauce, & brown sugar. Bring to a boil. Add vermicelli noodles. 4 minutes later add vegetables. Boil for 4 more minutes and add shrimp. Take off heat and add garnish. Enjoy!
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