Soup Accompaniments

Name: Soup Accompaniments
Cuisine: Vietnamese
Ingredients: ¼ cup Roughly chopped sawleaf herb (culanto/ngò gai) or cilantro (leaves and stems); ¾ lb. (340 g.) Dried large round rice noodles(not vermicelli—these are twice the thickness and sometimes available fresh. Substitute any other rice noodle.); 3 Scallions, white only, cut into 1½-inch (3.8 cm.) pieces (For a special touch, make sure each bowl has a few pieces of the whitish bottoms that branch off into green tops, these are called hành trần); 1 small Yellow onion, sliced in half through the root, then sliced into paper-thin semicircles, soaked in ice water 30 minutes, drained well; 12 Shrimp and pork balls (optional, but recommended)

Preparation info

Difficulty
Easy

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Ingredients

Noodle Soup Garnishes

¾ lb. (340 g.) Dried large round rice noodles(not vermicelli—these are twice the thickness and sometimes available fresh. Substitute any other rice noodl

Asia
Vietnam
Garnish
Side dish
Soup
Southeast Asia
Gluten-free

Method

Slice the reserved beef: Slice as thin as possible (⅙ inch (.1 cm.) is ideal). Place in container and cover with strained broth. (this will keep in moisture and infuse the beef with the broth’s flavor)
Cook the noodles: Soak the rice noodles in room temperature water until softened, about 30 minutes; drain. Cook in rapidly boiling water until tender, rinse with co