Busters Recipes

Vietnamese Noodle Soup



1 large lime
4 ounces dried flat rice noodles (about 1/4 inch wide)
2 cans (14 1/2 ounces each) chicken broth or vegetable broth
1 small bunch fresh basil
2 garlic cloves, crushed with side of chef's knife
1 piece (2 inches) peeled, fresh ginger, thinly sliced
1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
4 ounces snow peas, strings removed and each pod cut diagonally in half
1 tablespoon soy sauce
1 cup loosely packed fresh cilantro leaves, chopped
1. From lime, with vegetable peeler, remove peel and reserve; squeeze 1
tablespoon juice.
2. In large bowl, pour enough boiling water over rice noodles to cover; let
soak 7 to 10 minutes to soften.
3. Meanwhile, in 3-quart saucepan, place broth, basil, garlic, ginger, lime
peel, and 2 cups water; heat to boiling over high heat. Reduce heat to low;
cover and simmer 10 minutes. Strain broth through sieve; discard solids and
return broth to saucepan.
4. Drain noodles; rinse under cold running water and drain again. Stir
mushrooms, snow peas, soy sauce, and noodles into broth mixture; heat to
boiling over high heat. Reduce heat to low; cover and simmer 3 minutes. Stir
in cilantro and lime juice just before serving.

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