Eggs, Bok Choy & Rice Noodle Soup

Name: Eggs, Bok Choy & Rice Noodle Soup
Ingredients: 1 pound rice noodles; 2 quarts Vietnamese Herbs Stock (or chicken or vegetable stock); 2 baby bok choy, leaves separated; 4 farmers market eggs; Garnish: Rau Răm (Vietnamese coriander), Ngo Gai (culantro), Húng Quế (Thai basil), spring onions, roasted peanuts, jalapeno slices.; 2 quarts cold water; 1 tablespoon coarse sea salt; ½ red onion, peeled and sliced; 1 celery stalk, sliced; 2 garlic cloves, crushed; 4–5 slices peeled fresh ginger; 1 stalk lemongrass, broken up; 4 makrut lime leaf; Handful stems Rau Răm (Vietnamese coriander); Handful stems Ngo Gai (culantro); Handful stems Húng Quế (Thai basil); 2–3 dried red chilis

ediblehouston.ediblecommunities.com

We’ve revamped an old recipe to incorporate the beautiful variety of Vietnamese herbs that are so readily available in Houston’s Vietnamese supermarkets.

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Ingredients

1 pound rice noodles
2 quarts Vietnamese Herbs Stock (or chicken or vegetable stock)
2 baby bok choy, leaves separated
4 farmers market eggs
Garnish: Rau Răm (Vietnamese coriander), Ngo Gai (culantro), Húng Quế (Thai basil), spring onions, roasted peanuts, jalapeno slices.
2 quarts cold water
1 tablespoon coarse sea salt
½ red onion, peeled and sliced
1 celery stalk, sliced
2 garlic cloves, crushed
4–5 slices peeled fresh ginger
1 stalk lemongrass, broken up
4 makrut lime leaf
Handful stems Rau Răm (Vietnamese coriander)
Handful stems Ngo Gai (culantro)
Handful stems Húng Quế (Thai basil)
2–3 dried red chilis