I love soups in the summer despite the heat and humidity. I always could go for a bowl of pho or ramen. So I decided to make a salad with a “thin” broth.
I didn’t make my usual 12 hour broth but I didn’t use the instant broth either. Instead I modified the broth from chicken broth ai some main ingredients like anise star and coriander.
Ingredients
- 3 large leaves of napa cabbage, chopped
- 1 cup of rice noodles, soaked and drained
- 6 shrimps, shelled and deveined
- 3 tomatoes, chopped
- 3 baby carrots, sliced
Ingredients for chicken broth
- 8oz chicken broth
- 1 anise star
- 1 carrot, chopped
- 1/2 shallots, minced
- 1-2 tsp salt
- 1/4 tsp coriander
- 1/4 tsp black peppercorn
- 1/8 tsp ginger powder
- pinch of sugar
1. If you have dried rice noodles, make sure you soften them in warm water until they are pliable.
2. Over a medium heat, pour broth into a medium sauce pan and add all ingredients. Simmer for about 10 minutes. Add salt and a pinch of sugar. Taste to your liking.
3. With the broth still simmering, add shrimp. If you use beef or chicken, add them raw into broth and let them cook. This way, both the broth and meat will exchange flavors.
4. Strain broth through a colander and set aside.
5. Boil water halfway in a pot. Quickly cooked the rice noodles until they are nice and soft. It should only be 30 secs if you’ve soaked them well.
6. Serve noodles over salad. Pour broth over as needed for taste. Don’t forget the lime and Sriracha.
