Last nights dinner was a Westernized version of a popular Vietnamese dish called pho. There are probably as many different kinds as there are chili recipes. If you have Vietnamese friends and neighbors you are probably familiar with this dish. I call my version Aromatic Asian Soup and with it I served Asian Chopped Salad and crusty French bread.
The amounts of the ingred. are approximate; like most people, I add a little here or leave somethings out according to my mood or pantry. For the meat, I use what ever I have around, preferrably grilled. I try to plan to cook extra grilled steak or chicken, just for this dish. Feel free to leave out hard to find items or substitute. After fixing this your house will smell yummy for a couple of days. This is a child friendly recipe, at least in my house. They would eat it 3 times a week if I would fix it!

* Exported from MasterCook *

Aromatic Asian Soup

Recipe By : Terry Ward
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Soups And Stews

Amount Measure Ingredient -- Preparation Method
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2 quarts chicken broth or stock
12 slices fresh ginger -- (about a 2" piece)
3 cloves garlic -- sliced
3 stalks lemon grass -- sliced
2 sticks cinnamon -- (about 3" each)
4 to 6 cardamom pods -- broken
4 whole star anise
6 whole cloves
1 1/2 to 2 tsp black peppercorns
8 ounces rice sticks
cooked chicken, beef, pork or
shrimp
fresh chopped cilantro
fresh chopped jalapeno
fresh bean sprouts
sliced green onions
lime wedges
Asian chili sauce
hoisin sauce

Combine the first 9 ingred. in a large soup kettle or Dutch oven. Bring to a boil, uncovered; reduce heat and simmer at least 30 min. Line a strainer with a couple of layers of cheesecloth and strain the broth into a large bowl. Return strained broth to the soup pot, cover and return to a simmer.
Meanwhile, thinly slice meat and put in serving bowls. Put each of the other condiments into serving bowls. Prepare rice sticks according to pkg. directions. Drainand put in a serving bowl. Set out all the separate bowl on serving surface.
To serve: Each person takes a soup or pasta bowl and fills it with noodles, then selects the condiments of their choice. The simmering broth is then ladled on top.

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Serving Ideas : Serve with Asian Chopped Salad and crusty French bread

NOTES : The broth can be doubled and stored in the freezer.
* Exported from MasterCook *

Asian Chopped Salad

Recipe By : Terry Ward
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Salad

Amount Measure Ingredient -- Preparation Method
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Salad
1 large tomato -- chopped
1 large cucumber -- seeded and chopped
1 large carrot -- shredded

Dressing
1 tablespoon fish sauce ( nuoc mam)
1 lime -- juiced
2 tablespoons rice vinegar
4 tablespoons water
1 tablespoon sugar
1 clove garlic -- finely chopped
1/4 teaspoon red pepper flakes

Combine all veggies in a bowl. In a small bowl, combine the dressing ingred. and stir until sugar is dissolved. Pour dressing over veggies and toss well to coat. Place in the refrigerator until ready to serve. Toss the salad every now and then to be sure all ingreds. get well coated with the dressing. Serve on lettuce leaf or shredded lettuce.

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