Soup Accompaniments from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietn

Name: Soup Accompaniments from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietn
Ingredients: ¾ lb. (340 g.) Dried large round rice noodles(not vermicelli—these are twice the thickness and sometimes available fresh. Substitute any other rice noodle.); 1 small Yellow onion, sliced in half through the root, then sliced into paper-thin semicircles, soaked in ice water 30 minutes, drained well; ¼ cup Roughly chopped sawleaf herb (culanto/ngò gai) or cilantro (leaves and stems); 12 Shrimp and pork balls (optional, but recommended)

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Slice the reserved beef: Slice as thin as possible (⅙ inch (.1 cm.) is ideal). Place in container and cover with strained broth. (this will keep in moisture and infuse the beef with the broth’s...

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Ingredients

¾ lb. (340 g.) Dried large round rice noodles(not vermicelli—these are twice the thickness and sometimes available fresh. Substitute any other rice noodle.)
1 small Yellow onion, sliced in half through the root, then sliced into paper-thin semicircles, soaked in ice water 30 minutes, drained well
¼ cup Roughly chopped sawleaf herb (culanto/ngò gai) or cilantro (leaves and stems)
12 Shrimp and pork balls (optional, but recommended)