| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Vietnamese |
Soup |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken broth |
| 2 |
|
Carrots, thinly sliced |
| 2 |
|
Celery stalk, thinly sliced |
| 1/4 |
lb |
Chicken breast (about 1), coarsely chopped |
| 1 |
|
Clove garlic, minced |
| 1/8 |
pk |
(500g) twisted vermicelli |
| 4 |
|
Green onions, thinly sliced |
| 1 |
c |
Snow peas, cut, in bite size pieces |
| 1/8 |
ts |
Soy sauce |
| 1/8 |
ts |
Ginger |
|
|
Salt and pepper |
INSTRUCTIONS
In saucepan, bring broth to a boil. Add carrots, celery, chicken, garlic
and vermicelli. Simmer for 10 minutes, stirring occasionally. Add green
onions, snow peas and ginger. Simmer for 2 minutes. Add soy sauce. Season
to taste with salt and pepper. I usually double this recipe and use 2-4
garlic cloves and more ginger and soy sauce.
Posted to MC-Recipe Digest V1 #467 by sewin <hammer@imag.net> on Feb 02,
1997.
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