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.

View full recipe on ediblehouston.ediblecommunities.com

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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