VIETNAMESE ALPHABET SOUP

From Katie's Test Kitchen, via chrissstttiiine

Ingredients:

Meat mix:

1 lb ground chicken (beef is traditional)

1 or 2 shallots, diced

2 t sugar

1/2 t ground black pepper

1/2 t ground white pepper

1 T mushroom seasoning (or knorr)

1/2 t salt (omit salt if the mushroom seasoning is salty)

1 T fish sauce

3 T shallot oil

Soup:

(1/2 t salt) Salt to taste, as the mushroom seasoning may have enough salt

1 t sugar

2-3 t mushroom seasoning

12 oz letter pasta, or stelline/pastina, cooked 2 minutes less than package directions, drained

Toppings:

Fried shallots

2 scallions, white and light green parts thinly sliced

Large handful cilantro leaves and stems

Ground black and white pepper

Methodology:

Combine the meat mix well and set aside for 15 minutes to marinate.

Heat oil in a large dutch oven over medium heat.  Add the meat mix and sauté, breaking the meat up, until it's just cooked through.  Add 10 c boiling water, and remaining soup ingredients, and simmer on low 15 minutes.

To serve, add all of pasta to dutch oven, cook to heat through, and serve, topped generously with herbs, shallots and pepper.

HAND-PULLED NOODLES

From the NYTimes

Ingredients:

374 g bread flour (2 3/4 c)

3/4 t salt

1 c lukewarm water

oil

Methodology:

Combine first 3 ingredients in the bowl of a stand mixer, and mix on medium for 5-7 minutes, until smooth.

Remove from bowl, oil, cover tightly in plastic wrap, and rest for 20 minutes on the counter.

Lightly oil a baking sheet and set aside.  

Working with one quarter of the dough at a time, keeping all the rest tightly wrapped, roll out into a 12"x4" rectangle, 1/16" thick.  Place on the baking sheet, oil the top surface of the dough, and cover with another piece of plastic wrap.  Repeat with remaining pieces of dough, fitting two pieces of rolled out dough under each piece of plastic.  Set aside to rest on the counter for 6 hours (or a minimum of 3 hours).

Once dough has rested, bring a large pot of salted water to boil, then reduce to simmer.

Meanwhile, lightly grease another baking sheet. 

Working with one piece of dough at a time, cut into 6 slices, widthwise, and gently pull each strip until it's 2 - 2 1/2 feet long.  Place on the greased sheet; overlapping if necessary.

When the first batch of noodles is formed, bring the pot of water back to a rapid boil, and add all the noodles at once, stirring with tongs or chopsticks once they're submerged.  Simmer for 2 minutes, then remove to a colander with the tongs.  Drizzle with a little oil to prevent sticking.  Repeat with remaining pieces of dough. 

SPICY CUMIN LAMB

Straight from the Xi'an Famous Foods cookbook

Serves 4-6

Ingredients:

20 oz boneless lamb leg, ideally partially frozen

1 T cornstarch

1 T plus 1/4 c olive oil, divided

3 scallions plus 2 scallions, trimmed and sliced (2 are reserved for serving, below)

2" piece ginger, peeled and finely chopped

3 garlic cloves, peeled and sliced

3 T ground cumin

2 t salt

1 T red chili powder

1 medium red onion, sliced

3 longhorn peppers, diagonally sliced into rings

Noodles and sauce (for 2 servings):

Whatever noodles you want to serve this with, cooked according to package instructions

1/2 c cabbage or bok choy, chopped into 2" pieces, blanched 30 seconds in noodle water

2 scallions, reserved from above

1 celery stalk, chopped

4 T noodle sauce, see below (or substitute with 2 T soy sauce, 2 T black vinegar, 1 t oyster sauce)

XFF chili oil, to taste (or chili flakes, optional)

Noodle sauce:

1/2 c soy sauce

3 T black vinegar

2 t oyster sauce

1/4 t sugar

1 star anise pod

1/2 t sichuan peppercorns

1 bay leaf

1/4 t salt

1/2 t fennel seeds

1" piece fresh ginger, peeled and sliced

dash of white pepper, ground

Combine all ingredients in a saucepan with 2 T water, bring to a boil over high heat.  Turn the heat down, simmer for 2 minutes.  Then remove from heat, cover, and let steep 10 minutes.  Strain and refrigerate.

Methodology:

Slice the lamb into 1/4" thick slices.  Place into a large bowl with the cornstarch and 1 T oil and mix together until all the lamb is coated. 

In a large skillet, heat the remaining 1/4 c oil over high heat for 1 minute.  Add the scallions, ginger and garlic and saute for 30 seconds.  Add the lamb and stir fry for about 5 minutes, until fully cooked.

When the meat turns an even brown color, turn the heat to low, add the cumin, salt, chili powder, peppers and onions.  Stir to combine, cook 1 minute, and set aside.

Place one serving of noodles in a large bowl, top with half blanched vegetable, half scallion and celery.  Pour over 2 T noodle sauce, add portion of cumin lamb, add chili oil to taste.  Serve.

SCALLION, GINGER, CHICKEN SOBA SOUP

Recipe adapted from the Carbivore cookbook

Ingredients:

2 T shallot oil, or olive oil

2 T minced ginger

8 scallions, thinly sliced, white and green parts separated

2 shallots, quartered and thinly sliced

4 garlic cloves, thinly sliced

1/2 t ground coriander, or the same of whole coriander

4 bone-in, skin-on chicken thighs, skin removed from half

8 c chicken broth, or a mixture of water, better-than-bouillon, and knorr chicken cubes

2 T soy sauce

4 baby bok choy, torn into quarters

2 T rice vinegar

2 t toasted sesame oil

10 oz soba (or 3 bundles), cooked according to package directions, drained and rinsed

1/2 c cilantro stems and leaves, chopped

Methodology:

Heat a large dutch oven over medium heat and add the oil.  Add the ginger, white scallion parts, and shallots, and sauté until just turning golden, 2 or 3 minutes.  Add the garlic and coriander, and cook, stirring, until it takes on the slightest color, 2 more minutes. 

Deglaze with broth, nestle in the chicken, and simmer until the chicken is done, 30-45 minutes.  

Remove the chicken to cool.  Once cool, shred the meat.

Add the bok choy to the broth and cook for 4 minutes.  Return the chicken to the pot, until reheated, and remove from heat.  Add vinegar and sesame oil, and serve over soba, garnished with cilantro.

SPICY PORK NOODLE SAUCE

 from Bon Appetit, now behind a pay wall

6-8 servings

Ingredients:

2 T olive oil

2 lb ground pork, divided

1 2" piece fresh ginger, peeled and cut into thin matchsticks

8 garlic cloves, thinly sliced

2 T sugar

2 T tomato paste

2 sprigs basil, plus more for serving

1/3 c sambal oelek

1/4 c soy sauce

1/4 c unseasoned rice vinegar

2 T unsalted butter

Kosher salt

Ramen or spaghetti noodles to serve

Methodology:

Heat oil in a large heavy pot over medium-high heat.  Add half of pork to pot, breaking apart into 6-8 large chunks with a wooden spoon.  Cook, undisturbed, until well browned underneath, about 5 miuntes.  Turn pieces and continue to cook, turning occasionally, until pork is browned on 2-3 sides, about 5 minutes longer.  

Add ginger, garlic, sugar and remaining pork to pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes longer.  

Add tomato paste and 2 basil sprigs.  Cook, stirring occasionally, until paste darkens, about 2 minutes.

Add chili paste, soy sauce, vinegar and 2 c water.  Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened, 30-45 minutes.  Add butter and stir to combine.

Serve with ramen or spaghetti.  Top with torn basil.

PEANUT & PORK RICE NOODLES

Halved and adapted from Bon Appétit

Ingredients:

6 oz rice stick noodles, blanched for less time than the package instructs (instructions range from 4-8 minutes)

Sauce:

1/8 c smooth natural peanut butter

1/8 c soy sauce

1 T rice vinegar

1 1/2 t sugar

1 t crushed pepper flakes

1/2 c water

2 t cooking oil

1" piece of ginger, peeled and cut into matchsticks, or 1 t grated ginger

2 garlic cloves, thinly sliced

1/2 lb ground pork

1 bunch swiss chard, thinly sliced

To serve:

1 lime

1/2 c cilantro, thinly sliced

Crushed, roasted, salted peanuts

Huy Fong chili garlic sauce

Methodology:

Combine the sauce ingredients in a bowl and set aside.

Heat the oil in a large pan over medium heat, until shimmering.  Add the ginger and garlic, and cook until fragrant, about 30 seconds. Add the pork, and cook, stirring, until no pink remains.  Add the noodles, and stir until well mixed.  Add the chard and sauce, and cook until sauce reduces, and noodles are fully cooked. 

Serve with lime wedges, cilantro and peanuts.