VIETNAMESE SOUP BOWLS AND SPOONS RECIPES

Steps:

• Prepare rice noodles according to package directions and set aside.
• Toast coriander, cloves and peppercorns in a dry pan over medium heat for 3-5 minutes or until they become aromatic. Remove from heat and crush with mortar and pestle or spice grinder; set aside.
• In a large soup pot, warm sesame oil over medium heat for 30-60 seconds until it starts to shimmer. Add ginger and chili garlic paste then stir for 30 seconds to release flavors.
• Stir in chicken broth, lemon peel, soy sauce, fish sauce, lime juice, hoisin, cinnamon and reserved toasted spices. Bring mixture to a boil then add shrimp and bok choy.
• Continue to simmer until shrimp turns bright pink and bok choy wilts - about 3-4 minutes. Check for seasoning and add salt/pepper/soy if necessary.
• Divide rice noodles evenly between four large bowls and ladle soup into each bowl.
• Serve with optional garnishes.

Steps:

• Combine chicken, broth, cilantro sprigs, white part of scallions, lemongrass, garlic, cinnamon stick, and pepper in 5- or 6-quart slow cooker. Cover and cook until chicken is fork-tender, 4–5 hours on High or 8–10 hours on Low.
• With slotted spoon, transfer chicken to plate. When cool enough to handle, Remove and discard bones from chicken; cut or tear chicken into bite-size pieces.
• Pour broth through sieve set over large bowl. Discard vegetables and spices. Return broth and chicken to slow cooker. Cover and cook until chicken is heated through, about 10 minutes on High.
• Ladle soup evenly into 6 bowls; sprinkle with mint and onion. Serve with lime wedges.
• Per serving: 1 2/3 cups