Thursday, October 14, 2010
FFWD - Vietnamese Spicy Chicken Noodle Soup
Once I had all the spices - cilantro, star anise, coriander seeds, white peppercorns, chiles, garlic, ginger - it was a matter of tossing them in the pot and letting the magic happen.
In fact, I made a double recipe and I'm so glad that we can enjoy it again tomorrow. I expect the noodles will have sopped up all the broth, but it's so delicious, I don't care.
As you can see, I used rice noodles, which we all enjoy. Because I didn't have bean sprouts, I added some chopped baby bok choy. The stems provided a little crunch.
Thank you to Dorie for creating so an easy and delicious recipe. Dorie, once a week you're making me look very good!