August 05, 2008


1 lb rice noodles
1/2 onion,cut lengthwise
6 oz mushroom,chopped and stemmed
4 oz tofu,fried and cut
3 scallions,thinly sliced
1/2 cup cilantro,thinly sliced
3 tablespoon peanuts(optional)
1 lime,cut into wedges

5 cups water(can replace with chicken stock too)
1 turnips,halved
2 bay leaves
2 inch ginger,halved
4 medium garlic cloves,halved
10 peppercorns
2 thyme sprigs
2 basil sprigs
2 rosemary sprigs
2 star anise pods
1 cinnamon stick(2 inch)
3 tablespoons soy sauce
2 tablespoons chili flakes

1. Make the broth by heating the water along with the given ingredients. Boil for about 10 minutes Reduce heat and simmer for 20-30 minutes.
2. Soak the noodles for 15 minutes in hot water with salt. Stir occasionally until noodles are pliable. Drain the water
3. Add the cooked mushrooms,noodles to the broth.Before adding to the broth remove all the solids with a strainer.
4. Then add the onions,scallions,cilantro, peanuts and mix it. Peanuts should be chopped roasted and unsalted.
5. Serve it with lime on top.

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