Here's that soup using the five-spice Chinese bbq pork I promised.
You can use any Chinese-style bbq pork, but the recipe I gave earlier
really enhances this soup. But if, like me, you don't have any
prepared, you can go down to your local take out and get a big ol'
chunk of bbq pork tenerloin from most any take-out. I got some last
night from a Safeway Chinese take-out, and it was good enough. I
added a couple pinches of Sichuan pepper, though.


PORK AND NOODLE SOUP with CORIANDER AND PEANUTS
by Bill McCarthy (slightly modified by notbob)

1 can chicken broth (I prefer Swansons)
2 large slices of ginger root (peeling not necessary)
2 whole cloves garlic, peeled
1 3 inch piece of celery (tops ok)
1 inch lemon grass, thinly sliced
2 kaffir lime leaves (sub 1 T lime juice)

Put all in pan, bring to boil, reduce to simmer for 30 mins. Strain
all, and retain broth, add enough water (or more broth) to bring back
to amount of measure of can (appox 14oz or 1-3/4 C).

1/2 t sugar
1-2 t fish sauce
3-4 ozs Chinese-style bbq pork, cut into bite size pieces
1 big handfull of fresh mung or soy bean sprouts
1 " " " " coarse chopped Napa cabbage leaves
1 oz dried Chinese shrimp-flavored noodles (Red Rose if available)
1/4 C chopped cilantro
1/3 C thinly sliced green onions
1/4 C chopped roasted peanuts
1 sliced fresh jalapeno or Fresno chile (sub dried chile flakes)

Bring prepared stock to boil and add pork, fish sauce, and sugar. Add
noodles and cook 9-10 mins. Add bean sprouts and cook for 2 mins.
Add cabbage and cook for one min or until leaves wilt.

Dish soup into one large or two smaller bowls and top with chiles,
peanuts, cilantro, and green onion slices. Provides one prodigiously
large or two normal servings.

Notes: These amounts are for my rather large single serving and
include enough to satisfy even the most ravenous appetite. I also
include more filling than most Asian style soups, not caring for the
"empty dishwater" soups of most Asian cuisines. When adding the bean
sprouts and cabbage, it appears initially you will have too much for
the available broth, but after both veggies have cooked down a little,
you'll discover it turns out just right and you'll have a little broth
left over when you've finished ...provided you can!

This is one soup you can dig into and make a true one-dish meal of.
It seems a little complex at first, but after you've made it a couple
times, it's nothing to knock it out in 30-40 mins with a minimum of
effort, the gathering of all the ingredients being the biggest hassle.

enjoy =D
nb

On Wed, 19 Apr 2006 12:05:28 -0500, notbob > wrote:


>PORK AND NOODLE SOUP with CORIANDER AND PEANUTS
>by Bill McCarthy (slightly modified by notbob)
>
>1 can chicken broth (I prefer Swansons)
>2 large slices of ginger root (peeling not necessary)
>2 whole cloves garlic, peeled
>1 3 inch piece of celery (tops ok)
>1 inch lemon grass, thinly sliced
>2 kaffir lime leaves (sub 1 T lime juice)
>
>Put all in pan, bring to boil, reduce to simmer for 30 mins. Strain
>all, and retain broth, add enough water (or more broth) to bring back
>to amount of measure of can (appox 14oz or 1-3/4 C).
>
>1/2 t sugar
>1-2 t fish sauce
>3-4 ozs Chinese-style bbq pork, cut into bite size pieces
>1 big handfull of fresh mung or soy bean sprouts
>1 " " " " coarse chopped Napa cabbage leaves
>1 oz dried Chinese shrimp-flavored noodles (Red Rose if available)
>1/4 C chopped cilantro
>1/3 C thinly sliced green onions
>1/4 C chopped roasted peanuts
>1 sliced fresh jalapeno or Fresno chile (sub dried chile flakes)
>

So ... where does the coriander come in?

Hayabusa

On 2006-04-21, Hayabusa > wrote:

>>1/4 C chopped cilantro

> So ... where does the coriander come in?

In the form of cilantro which is the leaves of the coriander plant.

nb

On Fri, 21 Apr 2006 18:58:26 -0500, notbob > wrote:

>On 2006-04-21, Hayabusa > wrote:
>
>>>1/4 C chopped cilantro
>
>> So ... where does the coriander come in?
>
>In the form of cilantro which is the leaves of the coriander plant.
>
>nb


TX! That was just the vocabulary.

Hayabusa