Thai Noodle Soup
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
Rice stick noodles or rice noodles
beef flavored soup base
Bailey Farms hot sauce
1 onion
1 Thai chile (may substitute jalapeno)
cilantro
basil
green onion
white ground pepper
beef (any high grade cut, such as NY Strip, ribeye, etc)
vegetables (any you like)
fried shallots
Instructions:
Beef flavored soup base is a paste that comes in a jar. One brand is Por Kwon Gia Vi Nau Pho.
Chop up the onion into a few very thin slices. Cut your beef against the grain, into thin slices. Cut the remaining ingredients to the size you prefer.
Boil two pots of water (one for noodles, one for soup base). Once the pots are boiling, add the desired amount of soup base into one pot and the desired amount of rice noodles into the other.
Toss all the remaining ingredients including the beef into a large bowl.
Once the noodles are soft (not mushy), take them out and place them into the bowl.
Once the soup has re-boiled, pour into the noodles in the bowl. The heat will “cook” the beef. Do not boil the beef first. It will become very tough if you do.
From David Sringha.