| Rice Noodle Dish - Side Dish
Cooking Recipes Ingredients
1/4 cup rice vinegar
1 tblsp sugar
1/2 medium sweet onion (Vidalia or purple)
8 oz firm dried rice noodles
1/4 cup fresh lime juice
2 tsp vegetable oil
1/2 tsp dried crushed red pepper
1/3 cup chopped fresh mint
1/3 cup chopped fresh cilantro
1 large cucumber, peeled, seeded and thinly sliced
4 green onions thinly sliced
3 plum tomatoes seeded and chopped
2 tblsp lightly salted cocktail peanuts slightly crushed
Cooking Recipes Directions
Whisk vinegar and sugar in medium bowl to blend. Add onion
rings and toss to coat. Cover and let stand at least 30 minutes
and up to 4 hrs. Drain, reserving 2 tblsp of vinegar mixture.
Cook noodles in boiling water about 2 minutes until al dente.
Drain and rinse under cold water. Drain well.
Whisk lime juice, oil and crushed pepper in small bowl to
blend. Stir in mint and cilantro. Cut noodles into 3-4 inch
sections. Place 1/4 of the noodles into the bowl with the
reserved vinegar mixture. Toss remaining noodles with the
lime juice mixture. Mix noodles together with all remaining
Cooking Recipes Ingredients except peanuts. Sprinkle nuts over the top and
serve immediately. This is also great with diced turkey for
a non-meatless entree.
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Pho - Soup
(Beef Noodle Soup)
Cooking Recipes Ingredients
3 large onions
1 Tbsp peanut oil
5 pounds combination of meaty beef and chicken bones
4 ginger slices julienned
2 carrots julienned
1 small stick cinnamon
1 star anise
2 whole cloves
1 tsp whole black peppercorn
2 cloves garlic, unpeeled, smashed
2 cups (1/2 lb) fresh bean sprouts
1/2 lb beef sirloin, sliced very thin across grain, bite size
1 green onion, finely sliced
1/4 cup chopped coriander leaves (cilantro)
4 fresh red or green chilies, sliced
2 limes cut into wedges
8 ounces rice sticks, soaked in hot water for 30 minutes, drained
2 - 3 Tbsp fish sauce (nuoc mam / nam pla)
Fresh black pepper to taste
Cooking Recipes Directions
Slice two of the onions into 1/4 inch slices. Heat 1 Tbsp oil in
a frying pan. Add the sliced onion, and cook, stirring, until the
outside has browned. Remove and drain. Slice the remaining onion
into paper-thin slices and set aside. Rinse the bones and place
in a stockpot. Cover with cold water. Bring slowly to a boil. Reduce
heat and simmer, uncovered. For a clear broth skim off foam. After
10 - 15 minutes, add browned onion and ginger, carrots, cinnamon,
cardomom, star anise, cloves, garlic and peppercorns. Bring to a
boil. Simmer the stock, partially covered for 6 to 12 hours, skimming
regularly. If necessary add more water to keep the bones covered.
Strain the stock, skim off, and discard any fat. At serving time,
arrange the sliced beef on a platter. Garnish with reserved white
and green onion. On another platter, arrange the bean sprouts, coriander,
chilies and limes. Meanwhile, plunge the rice sticks in boiling
water to heat. Drain. Place equal portions in each soup bowl. Cover
to keep warm. Heat beef stock to boiling. Season with fish sauce
and pepper. Pour into a soup tureen or chafing dish. At the table,
place the soup on a portable warmer to keep hot. Offer each guest
a bowl of warm rice noodles. Each diner adds some beef and onion
to a bowl. Ladle the hot stock over the meat, stirring to cook the
meat. Add the bean sprouts, coriander, chilies, and lime to taste.
Enjoy with chopsticks and a soup spoon.
Optional: pass fresh basil leaves, coriander, additional chilies,
fish sauce and ground peanuts at the table.
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