Vietnamese Pot Noodle Recipe

Jennifer Orrange Recipes Apr 3, 2010 No comments

Recipes for Vietnamese pot noodles are unique in the fresh flavors and ingredients used to create a wonderful specific aroma-a true essence of the South Asian country.

Vietnamese pot noodles combine lightly cooked vegetables and herbs in an aromatic layered beef broth, with noodles, herbs and seasonings added immediately before serving to maintain their freshness, texture and vividness.

This recipe for Vietnamese pot noodles uses prepared beef broth to cut down on cooking time even further. In this recipe, the beef is sliced very thin in order for the hot broth to cook it once they come into contact with each other, insuring succulent bites of beef throughout the pot noodle bowl.

These pot noodles can be served with lime wedges, additional bean sprouts, thinly sliced onion and fresh chilis to be added at the table by individual diners.

Ingredients

  • 6 oz dried rice-stick noodles (also called rice vermicelli)
  • 1 large handful of fresh snow peas, cut on a bias into thin strips
  • 3 large shallots, halved and sliced thinly
  • 5 cm piece of ginger, peeled and sliced into about 4 pieces then smashed to release flavor
  • 1 fresh chili pepper (remove seeds and veins for a less spicy pot noodle soup), minced
  • 1 T vegetable oil
  • 1 Liter (4 Cups), beef broth
  • 1 1/2 C water
  • 1/2 pound thinly sliced rare roast beef, shredded or beef tenderloin thinly sliced
  • 1 handful of fresh washed soy bean sprouts
  • I handful fresh washed cilantro leaves,
  • 1 handful fresh basil leaves, stemmed
  • 1 handful fresh mint leaves
  • 3 T Asian fish sauce
  • Juice of 1 lime
  • 1 lime cut into wedges

Method

Cook noodles in a large pot of boiling water (do not salt the water), for 4 minutes. Add snow peas and boil for 1 minute to soften (blanch), and invigorate the green color. Drain both together and rinse under cold running water so they will not continue to cook.

Set out 4 large soup bowls and divide the noodles and snow peas among them.

In the same pot used to cook the noodles, heat oil over medium-high heat and cook the shallots, ginger and chile. Stir occasionally until the shallots become browned. It should take about 8 minutes.

Add beef broth and water, and bring up to a simmer. Simmer soup uncovered for 10 minutes.

As the soup is simmering, divide the shredded roast beef (or thin slices of tenderloin beef), soy bean sprouts and fresh herbs into the four soup bowls with the noodles and snow peas.

Remove large pieces of ginger from the broth and dispose. stir in fish sauce, lime juice and salt if necessary.

Ladle broth into bowls and serve Vietnamese pot noodles with lime wedges on a side plate.

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