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Grandma's Rice Vermicelli Soup

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<p><a href="http://www.flickr.com/photos/avlxyz/4580757861/">Image Credit</a></p>
Ingredients
  Rice vermicelli 3 1⁄2 Ounce (bee hoon, 1/2 standard packet)
  Pork loin 10 1⁄2 Ounce, sliced (300 g)
  Chicken leg/Turkey leg 10 1⁄2 Ounce, sliced (300 g)
  Light soy sauce 1 Teaspoon
  Pepper white To Taste
  Sherry 1 Tablespoon
  Sesame oil 1 Tablespoon
  Shallots 4 Small
  Garlic 2 Clove (10 gm)
  Ginger piece 1 Small (small knob)
  Bok choy/Choy sum /other leafy greens /spring greens and broccoli work well too 1 Pound (500 g)
  Coriander stalks 3
  Spring onions stalks 3
  Light olive oil 1 Tablespoon
  Water 17 Ounce (500 ml)
  Pork liver 5 1⁄2 Ounce (optional, 150 g)
  Medium shrimp 10 (optional)
Directions

GETTING READY
1. Marinate the chicken and the pork pieces in soy sauce, pepper powder, sherry and sesame oil. If required, ½ teaspoon of cornflour may be added to the chicken to make it crisper. Set this aside to marinate for 15 minutes.
2. Blanch the rice vermicelli in a kettle of hot water and leave it to stand for 15 minutes.

MAKING
3. Wash the vegetables and cut into manageable pieces.
4. Finely dice the shallots, ginger and garlic into small pieces and set aside.
5. Dice the coriander, spring onions into small pieces and set aside till required.
6. In a large deep wok, heat the oil and add the shallots, garlic and ginger till fragrant.
7. Add the meat and stir fry till half done
8. Add water to the pan and boil or simmer for 3 minutes
9. Add the rest of the vegetables to the work and cook for 2 minutes more
10. Add more water if required
11. Add rice vermicelli to the pan last and cook for 2 more minutes till done.

SERVING
12. Garnish with chopped coriander and spring onions and serve immediately

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Noodle
Ingredient: 
Pork
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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