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Vietnamese Soup Recipes

May 26, 2009

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:

*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

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January 16, 2009

I recently came down with a killer cold and wanted chicken soup. However, I don't really care for traditional chicken noodle soup, especially the canned kinds.

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This is a delicious soup. Its perfect for cold weather and pairs well with French bread.

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This page contains a Vietnamese chicken and shrimp noodle soup recipe. This Vietnamese soup is full of flavor and is easy to make. The best part is that you create the broth as you cook the ingredients.

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