Cooking with Alison

Rice Vermicelli Soup Bowl

In Rice and Noodle Dishes on August 13, 2010 at pm

Rice vermicelli soup bowls are very easy and quick to make.  They’re perfect for cold days.  [I made it this summer because I caught a cold and wanted something hot and comforting that didn’t require any effort.  This was exactly what I needed, despite the blazing sun and humidity outside.  But seriously… who catches a cold in the middle of a heat stroke?  It’s embarrassing haha]

To make this, you only need one pot and you can use any combination of meats and vegetables that you like.  Most people marinate the meat like they would for any other Chinese dish (ie. with soy sauce), but I prefer to keep it Very simple.  I use a little bit of salt because I like to keep the colour of the soup as clear as possible and because the pickled cabbage adds enough flavour.

Picture below:  This is the brand and type of canned Chinese pickled cabbage that I like.

Rice Vermicelli Soup Bowl Recipe

serves 2

2 boneless, skinless, chicken thighs

1/3 of a package dried rice vermicelli noodles (about 100 g)

1 1/2 cups chicken broth

1 1/2 cups water

2 to 3 tbsp (to taste) canned Chinese pickled cabbage, rinsed briefly with cold water (see picture above)

coarse salt

pinch of granulated white sugar

ground white pepper

Note:  You could also add vegetables such as Chinese lettuce, baby bok choy, or shanghai bok choy

Rinse the chicken thighs, pat them dry with paper towel, and cut them into bite sized pieces.  Add a pinch of salt and a small pinch of sugar and marinate for 15 minutes.  In a large pot over high heat, bring water to a boil.  Add the rice vermicelli noodles and cook until al dente as per the package directions.  Then drain the noodles and set aside.  Return the empty pot to the stove top and add the water and chicken broth.  Bring the soup to a boil and add the chicken.  Bring the soup back to a boil and add the additional vegetables if you’re using them.  When the soup comes back to a boil, reduce the heat to medium and add the pickled cabbage.  Let the soup boil gently for about 2 more minutes, until the chicken is cooked through and the vegetables are soft but still crisp.  Do not overcook.  Then remove from heat.

Separate the rice vermicelli noodles into two large bowls and ladle half of the soup, chicken, vegetables and pickled cabbage into each of the bowls.  Add a dash of ground white pepper and serve immediately.

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