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March 1999 Issue
A Taste of Vietnam
by Philip R. Gantt
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Rice Noodle Seafood Soup

This soup is versatile, quick to prepare, nutritious and tasty. You can serve this as a low-cal meal in itself, or as an introduction to a more elegant meal. Any of the main ingredients can be modified. For example, if scallops aren't available, use some crab meat or imitation crab. If some vegetable ingredients aren't available, substitute something else, or leave it out.
  • 1 pkg. vermicelli rice noodles
  • 1 can chicken broth plus 1 can water
  • 4 large raw prawns, shelled and sliced into chunks
  • 4 large scallops, quartered (or 4 oz. small bay scallops)
  • 1 small can peeled straw mushrooms
  • 1 can baby corn (whole baby corn on the cob, not kernels)
  • 1 head baby bok choy, chopped
  • 3 spears asparagus, sliced
  • 1/4 lb. bean sprouts
  • 1 green onion, diced
  • 3 tbsp. fresh cilantro, chopped
Soak the rice noodles in hot tap water for about 20 minutes. In a medium sized pot, heat the chicken broth and water. When the liquid comes to a boil, add the prawns and scallops and reduce the heat to a simmer. When the shrimp turn pink, add the mushrooms, corn, bok choy and asparagus. In serving bowls, place bean sprouts and then cover with the rice noodles. Add the green onions and cilantro as a garnish in the soup, and serve in the bowls with the sprouts and rice noodles.
  • Yields: 4 servings
  • Preparation Time: 15 minutes
 
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