Vietnamese Noodle Soup

Spicy, low fat soup. My husband and I had wonderful soup at a local Vietnamese restaurant and I tried to duplicate it at home. It's not exactly the same, but pretty close!

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Ingredients:

  • 5 (14 oz.) cans vegetable stock
  • 2 Tbsp. garlic chili sauce* (Tuong ot toi veit-nam)
  • 1 Tbsp. Sriracha hot chili sauce* (Tuong ot sriracha)
  • 1 bunch of scallions, chopped
  • 1 bunch of fresh cilantro, chopped
  • 8 oz. of stir fry vegetables**
  • 1/2 package of plain Chinese noodles (broken into smaller pieces)
  • dash of lemon juice
  • 1 (8 oz.) container of bean sprouts

*These are distributed by Huy Fong Foods, Inc and can be found in the Asian or Ethnic section of most grocery stores.

**I use Marjon fresh stir fry vegetables in a bag - the veggies are napa cabbage, Chinese cabbage, cabbage, carrots, red cabbage, bok choy, onions, savoy, broccoli and snow peas

Directions:

Pour the stock into a large pan. Add the garlic chili sauce and hot chili sauce. Add 3/4 of the scallions and 3/4 of the cilantro. Turn the heat on low and cook for about 20 minutes. Add the vegetables and cook for 10 minutes.

Add the Chinese noodles, a dash of lemon juice and 3/4 of the bean sprouts and cook for 5-10 minutes.

Serve the soup and put the remaining scallions, cilantro and bean sprouts on the side adding as you like.

I usually also make vegetable egg rolls or spring rolls to go with the soup.

Servings: 2
Time:5 Minutes Preparation Time
45 Minutes Cooking Time

By Lisa from Tampa

May 27, 20090 found this helpful

Thanks for sharing. I can't wait to try. I'd love to get your spring roll recipe too.

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ReplyWas this helpful?Helpful? Yes
May 28, 20090 found this helpful

It might sound strange but to get even closer taste-wise toss in a cinnamon stick briefly and a drop of anise extract (not much) into the broth.

ReplyWas this helpful?Helpful? Yes

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