with Chef Robert Larios
Photography by Patricia M. Larios
If you are looking for healthy comfort food with an Asian flair, this is the recipe to try. It is easy to prepare and the steps are minimal, but the flavors are deliciously intense. Many of the ingredients can be substituted such as sliced chicken, scallops or beef instead of shrimp. If arugula is not an option, replace with basil and bean sprouts.
¡Buen provecho!
RECIPE: Vietnamese Glass Noodle Soup With Shrimp and Lime
Cook the glass noodles: Bring a medium (large) saucepot of water to a boil. Add the glass noodles and cook until just tender, eight to 10 minutes. Drain and rinse with cold water.
While the noodles cook, prepare the soup.
Prep the ingredients; cook the soup: Trim the ends from the radishes; cut the radishes into quarters.
Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
Juice half the lime; cut half into wedges for garnish. (Juice 1 lime; cut 1 lime into wedges.)
Coarsely chop the cilantro for garnish.
In a medium (large) saucepot, combine the radishes, vegetable broth, tomato-ginger soup base, and two cups water. Season with salt and pepper, and bring to a boil. Reduce to a simmer, add the shrimp, and cook, stirring occasionally, until the radishes are tender and the shrimp are firm and cooked through, two to three minutes for regular shrimp, three to four minutes for jumbo shrimp. Remove from the heat, stir in the arugula, and season to taste with lime juice, salt and pepper.
Serve: Divide the glass noodles between individual bowls. For each portion, ladle one cup soup over the noodles, plus more, if desired. Garnish with the cilantro and as much sambal oelek as you like and serve with the lime wedges.
Ingredients
Directions
Cook the glass noodles: Bring a medium (large) saucepot of water to a boil. Add the glass noodles and cook until just tender, eight to 10 minutes. Drain and rinse with cold water.
While the noodles cook, prepare the soup.
Prep the ingredients; cook the soup: Trim the ends from the radishes; cut the radishes into quarters.
Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
Juice half the lime; cut half into wedges for garnish. (Juice 1 lime; cut 1 lime into wedges.)
Coarsely chop the cilantro for garnish.
In a medium (large) saucepot, combine the radishes, vegetable broth, tomato-ginger soup base, and two cups water. Season with salt and pepper, and bring to a boil. Reduce to a simmer, add the shrimp, and cook, stirring occasionally, until the radishes are tender and the shrimp are firm and cooked through, two to three minutes for regular shrimp, three to four minutes for jumbo shrimp. Remove from the heat, stir in the arugula, and season to taste with lime juice, salt and pepper.
Serve: Divide the glass noodles between individual bowls. For each portion, ladle one cup soup over the noodles, plus more, if desired. Garnish with the cilantro and as much sambal oelek as you like and serve with the lime wedges.
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Cooking TIDBIT Half of the radishes can be reserved for a crunchy garnish, sliced finely and sprinkled on top of the bowls. You may also substitute the sambal oelek with sriracha or sliced serranos. |
