Hot and Sour Noodle Soup with Shrimp and Tomato

Name: Hot and Sour Noodle Soup with Shrimp and Tomato
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 6 ounces, rice vermicelli; 5 cups, low-sodium chicken broth; 4 medium cloves, garlic, smashed and peeled; 2 inch piece, fresh ginger, peeled, cut into 1/8-inch rounds, and smashed (see illustration below); 2 , star anise; 3 tablespoons, Asian fish sauce; 1 tablespoon, soy sauce; 1 teaspoon, granulated sugar; 1 stalk, lemongrass, bruised (see illustration below); 12 ounces, shell-on shrimp, shelled, shells reserved; 1 , jalapeño chile, sliced thin; 1/4 cup, lime juice; , Table salt; 2 cups, bean sprouts (about 5 ounces); 1 , medium tomato, cut into 12 wedges; 2 , scallions, white and green parts, sliced thin on an angle; 1/2 cup loose-packed, fresh mint leaves, torn in half if large; 1/2 cup loose-packed, fresh cilantro leaves

2 comments

Appears in Cook's Illustrated March/April 1999

SERVES4

TIME1 hour

Hot and Sour Noodle Soup with Shrimp and Tomato

WHY THIS RECIPE WORKS

Vietnamese cuisine is full of delicious noodle soups such as phở, bún bò Huế, bánh canh, and bún riêu. We wanted to create a quick and simple base for flavorful Vietnamese-inspired soups using canned chicken broth and traditional Vietnamese...

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