Sunday, December 14, 2014

Post-party Rice Noodle Seafood Soup

December is a time for parties and more parties.

If you're planning a party with lots of beer and cocktails at your home, and your guests want to get home in a less inebriated state, here's a great pick-me up you can prepare ahead of time.

It's a simplified version of the Vietnamese pho.

- Assorted seafood balls
- 1 Won Bok (Chinese cabbage/ Napa Cabbage)
- 500 g. Togue (bean sprouts)
- Vietnamese basil
- 3 cups Shrimp stock- 3 cups Chicken stock
- salt to taste

- 300 grams shrimp
- Water, 3 cups

Boil ginger and onion in the water. When the water starts to boil, put the shrimps in until it changes color. When the shrimps are cooked, remove them.

Separate the shrimp heads and put it back into the boiling water. Continue to boil for 1-2 minutes.
Take the pan out of the stove. Strain the broth.

You can choose to shell the shrimps and add them to your salads or other dishes.

- Half a chicken breast, skin and bone-in
- Water, 3 cups
-  A stalk of lemon grass
- A pinch of salt

Place the chicken and lemongrass in the pot and boil.  When the broth begins to  boil, lower the heat, remove the scum and let it simmer until the chicken is cooked. Once cooked, remove the chicken and strain the broth.

You can choose to use the chicken for other dishes or make into a sandwich filling.

Freeze the shrimp and chicken stock and pull it out of the freezer at before your guests arrive. Thaw.

Prepare the soup bowls.
Chop the Chinese cabbage into 2-inch pieces.
Clean the bean sprouts and drain the water.
Remove the Vietnamese basil leaves from the stalk then wash, drain and dry.

Get a portion of the thawed chicken stock. Bring to a boil and add the rice noodles. Cook according to package instructions. Once cooked, drain and let it cool.

Prepare the vegetables in individual bowls. Place the noodles and top with cabbage, bean sprouts and a couple of basil leaves. Cover with saran wrap and place in the ref with the rest of the thawed soup stock.

Enjoy your party.

If your guests are getting sloshed beyond their alcohol limit, you know it's time to bring out the  soup.

Mix the shrimp and remaining chicken stock in a pan and bring to a boil. When the  broth is boiling,   add the assorted seafood balls (I like the cute, decorative ones), turn down the heat  and let it simmer for 2-3 minutes or until the sea food balls are tender and cooked through.

Bring out the individually wrapped bowls and pour the hot soup and add some seafood balls.

The steam from the cold bowls and soup will be such a refreshing sight sure to bring back your inebriated friends to at least one step closer to sobriety.

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