Best Lemon Grass And Rice Noodle Fish Soup Recipes

LEMON GRASS AND RICE NOODLE FISH SOUP

Lemon Grass and Rice Noodle Fish Soup image

Provided by David Tanis

Categories dinner, weekday, soups and stews, main course

Time 1h

Yield 4 servings

Number Of Ingredients 24

Ingredients

2 teaspoons unrefined peanut oil or sesame oil
1 large onion, in thick slices
1 3-inch piece ginger, peeled and thinly sliced
1/2 cup thinly sliced lemon grass
1 2-inch piece cinnamon stick
2 star anise
4 cloves
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon fennel seeds, crushed
4 small dry red chiles
1/8 teaspoon turmeric
2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons Asian fish sauce
8 cups fish broth or chicken broth
Salt and pepper
8 ounces thin rice noodles (vermicelli)
2 pounds mussels, scrubbed
1 pound squid, sliced 1/2-inch thick
1/2 cup roughly chopped cilantro, for garnish
1/4 cup chopped scallions, for garnish
Leaves from 1 small bunch Thai basil, for garnish
6 fresh green or red Thai bird chiles, slivered, for garnish
Lime wedges, for garnish

Steps:

Place a heavy-bottomed soup pot over medium-high heat. Add the peanut oil, and swirl to coat. When oil is hot, add the onion and cook for 5 minutes, stirring, until softened and lightly browned. Add all the aromatics (ginger, lemon grass, cinnamon, star anise, cloves, coriander, fennel, dry chiles and turmeric) and stir to distribute. Add the sugar and let everything fry lightly, until sugar begins to caramelize, about 2 minutes. Add the soy sauce, fish sauce and broth. Bring to a boil, then reduce heat to a gentle simmer. Cook for 30 minutes. Strain, discarding solids. Season to taste with the salt and a generous amount of pepper. (May be prepared several hours ahead.)
Soak the rice noodles: Put the rice vermicelli in a large bowl. Cover with boiling water. Stir noodles as they soften. Soak for about 20 minutes until tender. Cool in a colander under running water and drain. Reserve at room temperature.
To serve, bring soup to a brisk simmer. Add the mussels and put on the lid. Cook 2 minutes, until mussels have opened. Add the squid, stir to combine and cook 30 seconds more. Turn off heat.
Divide rice noodles among 4 large soup bowls. Ladle soup into bowls. Sprinkle with the cilantro, scallions and Thai basil. Pass the fresh chiles and lime wedges separately.

Nutrition Facts : @context http, Calories 679, UnsaturatedFat 7 grams, Carbohydrate 76 grams, Fat 13 grams, Fiber 4 grams, Protein 60 grams, SaturatedFat 3 grams, Sodium 2817 milligrams, Sugar 6 grams, TransFat 0 grams

VIETNAMESE RICE NOODLES WITH LEMONGRASS SHRIMP

Vietnamese Rice Noodles With Lemongrass Shrimp image

Nearly every little shop in Vietnam serves some version of this satisfying, simple dish. Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.

Provided by David Tanis

Categories dinner, lunch, noodles, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 cup finely julienned carrot
1 cup finely julienned daikon
2 teaspoons granulated sugar
1/2 teaspoon salt
1 tablespoon rice vinegar
3 tablespoons light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice
3 tablespoons Vietnamese fish sauce, like Red Boat
3 garlic cloves, minced
1 tablespoon minced or grated ginger
1 medium-hot red chile pepper, such as Fresno, finely chopped
1 red or green bird chile pepper, thinly sliced, or substitute half a thinly sliced serrano pepper
1 1/2 pounds shrimp, preferably wild, peeled and deveined
2 tablespoons Vietnamese fish sauce
1 tablespoon light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, pale tender center part only
1 pound rice noodles, preferably rice vermicelli
1 or 2 small lettuce heads, with the leaves separated, rinsed and patted dry
3 cups mixed herb sprigs, such as cilantro, mint, basil, watercress and tender celery leaves
2 tablespoons vegetable oil
4 scallions, slivered
4 tablespoons crushed roasted peanuts
Handful of bean sprouts (optional)

Steps:

Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.
Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.
Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.