Vietnamese Beef Soup

                                                 Vietnamese Beef Soup

Ingredients:

110 gms dried rice noodles
1 liter cold water
3 (10.5 oz) cans beef broth
2 gms chopped fresh ginger root
2 gms salt
1 Thai chili pepper, chopped
AJI-NO-MOTO Super Seasoning
225 gms boneless top round steak, sliced very thin
115 gms fresh basil
10 gms fresh cilantro, snipped
115 gms mung bean sprouts
4 green onions, thinly sliced
4 lime wedges
Hot pepper sauce
Oyster sauce

Cooking Procedure:

1. Soak noodles in cold water for 30 minutes. Drain. Bring water to a boil in large pot. Add noodles and boil for 3 to 5 minutes. Drain, and rinse with cold water. Set aside.
2. Combine beef broth, ginger, salt and Thai chili pepper in a saucepan. Add AJI-NO-MOTO Super Seasoning. Bring to a boil and simmer for 15 minutes.
3. Place equal portions of noodles into 4 large soup bowls and place raw beef on top. Ladle hot broth over noodles and beef. Garnish with lime wedges, basil leaves, cilantro, mung beans and green onions. Serve with hot pepper sauce and oyster sauce.

Vietnamese Prawn and Pumpkin Soup

                                           Vietnamese Prawn and Pumpkin Soup

Ingredients:

For Soup:

12-15 pcs medium-large tiger prawns
¼ to ½ pc small pumpkin, butternut or other squash
1 pc red bell pepper, sliced
2 or more heads baby bok choy, larger leaves cut in half
Handful fresh coriander/wansuy
4 cups chicken or vegetable broth
½-1 can thick coconut cream or milk,/kakang gata
1-2 pcs kaffir lime leaves, left whole

For yellow curry paste:

1-2 pcs yellow chillies depending on desired spice level (or substitute 1-2 green or red chillies)
1/2 stalk lemon grass, sliced finely and minced
2 pcs shallots, sliced
3 cloves garlic
1 tsp ground coriander
1 pc galangal or ginger, sliced
3 tbsp patis
1 tsp regular mustard
¼ tsp nutmeg (or 1/2 tsp. cinnamon)
1 pc kaffir lime leaf
½ tsp turmeric
1 can thick coconut milk

Cooking Procedure:

1. To make the curry paste, place all paste ingredients in a food processor (or blender). Blend well to a paste and set aside.
2. In a large soup pot, heat stock.
3. Add paste, stirring to combine. Add pumpkin or squash cubes and extra kaffir lime leaves. Bring to a boil, then lower heat to medium-high, simmering for 5-8 minutes, or until pumpkin softens.
4. Add prawns, bell pepper, and bok choy. Cover and cook for an additional 5-7 minutes, or until prawns are bright pink.
5. Reduce heat to low. Add ½ can coconut milk and stir. Taste test for salt, adding up to 2 more tbsp fish sauce as needed (if too salty, add up to 2 tbsp lime. If too spicy, add the rest of the can of coconut milk. If not spicy enough, add another chilli, finely diced.)
6. Ladle into bowls and serve hot with fresh coriander sprinkled over. This soup may be served with rice (or rice noodles) on the side.