Another simple home cooked meal and yet, it was so satisfying! I am using the Hue Rice Sticks from Vietnam. I have tried several brands of thick rice sticks but this particular brand called Three Fish, is one of my favorites for now. When cooked, they are chewy and al dente! Just the way I like my noodles or pasta.
Rice Noodle Soup With Seafood
Ingredients
10 cups of Chicken Stock
300g Prawns, shelled
350g Manila Clams
200g Squid, cleaned, cut into rings
400g Spinach
400g Vietnamese Rice Sticks, washed
2 Tbsp Deep Fried Shallots
2 stalk Scallions, chopped
Sea salt to taste
Ground White Pepper
Method
In a large pot with boiling water, cook the dried rice sticks for about 10 minutes, or until they are cooked and al dente. Drain and mix the rice noodles with 1 Tbsp of oil to prevent them from sticking to each other. Set aside.
Bring the chicken stock to a boil, add the prawns, vegetables, clams and squid. Season with sea salt. To serve, ladle the soup over the rice noodles and top it with some chopped scallions, dried shallots and some white pepper. Serve immediately.
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