Ingredients with Measurements:
- 8 oz dried rice noodles
- 4 cups chicken or vegetable broth
- 2 tbsp padaek (fermented fish sauce)
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 cup sliced mushrooms
- 1 cup sliced bok choy
- 1 cup bean sprouts
- 1 lime, cut into wedges
- Fresh cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and cook until fragrant, about 2 minutes.
3. Add the mushrooms and cook until they release their moisture, about 5 minutes.
4. Add the chicken or vegetable broth, padaek, soy sauce, and brown sugar. Bring to a boil, then reduce heat and let simmer for 10 minutes.
5. Add the bok choy and bean sprouts and cook for another 5 minutes.
6. Season with salt and pepper to taste.
7. Divide the cooked rice noodles among four bowls.
8. Ladle the soup over the noodles.
9. Garnish with fresh cilantro and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 4g
Carbohydrates: 45g
Protein: 8g
Sodium: 1000mg
Substitutions for ingredients:
- Padaek can be substituted with regular fish sauce.
- Bok choy can be substituted with spinach or kale.
- Bean sprouts can be substituted with sliced carrots or bell peppers.
Variations:
- Add cooked chicken or shrimp for extra protein.
- Use different types of mushrooms, such as shiitake or oyster.
- Add a tablespoon of chili paste for extra heat.
Tips and tricks:
- To prevent the rice noodles from sticking together, rinse them under cold water after cooking and toss them with a bit of oil.
- Taste the soup before adding salt, as the padaek and soy sauce are already salty.
- Adjust the sweetness of the soup by adding more or less brown sugar.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve with a side of steamed rice or a crusty baguette.
Suggested side dishes:
Steamed rice or a crusty baguette.
Troubleshooting advice:
- If the soup is too salty, add more broth or water to dilute it.
- If the soup is too sweet, add more padaek or soy sauce to balance it out.
Food safety advice:
Make sure to cook the soup to a safe temperature of 165°F (74°C) to prevent foodborne illness.
Food history:
Padaek is a traditional Lao condiment made from fermented fish. It is commonly used in Lao cuisine to add umami flavor to dishes.
Flavor profiles:
Savory, umami, slightly sweet, and tangy.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Laotian