As children in the States we are taught that chicken noodle soup is a cure all. Be it a cold, fever or malaise the remedy for what gets us all back to square one is normally chicken noodle soup and a cup of hot tea. What if I told you that I have something that is even more effective than that same old "cure all" and that something not only works, but tastes incredible?
When I wake up feeling a bit under the weather this is one of my "go to" recipes that gets me back on my feet as soon as my bowl is empty. As a matter of fact this recipe or Pho have replaced chicken noodle soup for all that I have made it for...
On the menu today: OPC's Vietnamese Meatball Soup
Soup Base
Prep Time: 5 Minutes
Cooking Time: 1 Hour
Stove Temp: Boil Then Simmer
* Start off by thinly slicing the ginger & sweet onion. Next cut the lemongrass into 1 inch pieces before adding the three to a heated soup pot with the oil and sauteing for 2 minutes. Add the cinnamon stick and star anise and cook for another minute. (releases the oils in the spices) Add the beef stock, soy sauce and fish sauce before bringing to a boil. Reduce the heat, cover and allow to simmer for 1 hour (on low). Taste and adjust seasoning by adding salt and pepper. I add the salt at the end because as the soup cooks and reduces the salt will concentrate and become over powering.
Condiments
Prep Time: 2 Minutes
Meatballs
Prep Time: 10 Minutes
Cooking Time: 10 Minutes
Stove Temp: High then simmer
* Chop the basil, mince the garlic and the ginger and add to the pork and beef. Incorporate thoroughly to make the meatballs, making them small to medium in size. Add the oil to a heated pan and slightly brown the meatballs. Next mix together the soy sauce, fish sauce, lime juice and beef stock and then add this to the pan of meatballs while adding the lemongrass stalk and covering at a reduced temperature. Cook for an additional 2 to 3 minutes and set aside to add to the soup once you are ready to serve it. When I wake up feeling a bit under the weather this is one of my "go to" recipes that gets me back on my feet as soon as my bowl is empty. As a matter of fact this recipe or Pho have replaced chicken noodle soup for all that I have made it for...
On the menu today: OPC's Vietnamese Meatball Soup
Soup Base
Prep Time: 5 Minutes
Cooking Time: 1 Hour
Stove Temp: Boil Then Simmer
- Beef Stock (64 oz)
- Vegetable Oil (1 Tbs)
- Ginger (2 inches thinly sliced)
- Lemongrass (1 stalk)
- Sweet Yellow Onion (1 each)
- Cinnamon Stick (1 each)
- Star Anise (1 each)
- Soy Sauce (2 Tbs)
- Fish Sauce (1 Tbs)
- Salt & Pepper (T T)
* Start off by thinly slicing the ginger & sweet onion. Next cut the lemongrass into 1 inch pieces before adding the three to a heated soup pot with the oil and sauteing for 2 minutes. Add the cinnamon stick and star anise and cook for another minute. (releases the oils in the spices) Add the beef stock, soy sauce and fish sauce before bringing to a boil. Reduce the heat, cover and allow to simmer for 1 hour (on low). Taste and adjust seasoning by adding salt and pepper. I add the salt at the end because as the soup cooks and reduces the salt will concentrate and become over powering.
Condiments
Prep Time: 2 Minutes
- Red Jalapeno (1 each thinly sliced)
- Green Jalapeno (1 each thinly sliced)
- Fresh Bean Sprouts (As needed)
- Basil (As needed)
- Lime Juice (As needed)
- Yellow Onions (As needed)
- Carrots (Shredded but crispy- As needed)
- Green Onions (Sliced- as needed)
- Sriracha (As needed)
- Hoisin Sauce (As needed)
Meatballs
Prep Time: 10 Minutes
Cooking Time: 10 Minutes
Stove Temp: High then simmer
- Ground Beef (1 lb)
- Ground Pork (1 lb)
- Fresh Minced Garlic (1 tsp)
- Basil (15 leaves)
- Ginger Minced (2 Tbs)
- Lemon Grass (1/4 stick)
- Fish Sauce (2 Tbs)
- Soy Sauce (1 Tbs)
- Lime Juice (1 Tbs)
- Beef Stock (1/4 Cup)
- Vegetable Oil (2 Tbs)
Noodles
Prep Time: 5 Minutes
Cooking Time: 10 Minutes
 |
No comments:
Post a Comment