Laurie David’s Vietnamese Soup in a Teapot

Laurie David wants to help America’s overwhelmed families sit down to dinner . She the author of “The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time” an inspirational, practical  and green  guide to the most important hour in your family’s day, dinnertime.

I found Laurie to be totally inspirational. And I can vouch for the recipes. I made the Vietnamese Soup in a Teapot and it was simple, delicious and a fun and interactive meal.

If you and your family don’t sit down to meals together regularly, it’s time to re-discover the joy of this time honored ritual.

Directions

If using rice noodles, place in hot water to soak; soak for 15 minutes and drain; set aside.

In a large saucepan, bring chicken broth, onion, garlic, ginger, star anise, cinnamon stick, and brown sugar to a boil over medium-high heat. Reduce heat to a simmer and cook for 15 minutes. Add chicken and simmer until cooked through, 10 to 15 minutes. Carefully skim surface of any impurities and discard. Remove chicken from liquid and cut into bite-size pieces; set aside, reserving liquid.

If using rice noodles, bring a large pot of salted water to a boil. Add noodles and cook, stirring, for 45 seconds. Drain and rinse with cold water. Transfer noodles or pasta to a large serving bowl; toss with vegetable oil and set aside.

Fill a glass halfway with water and arrange herbs like a flower arrangement; set aside. Place bean sprouts, scallions, carrots, chile, lime wedges, and shallots each in individual small serving bowls. Set aside.

Return chicken cooking liquid to a simmer; stir in fish sauce and lime juice and season with salt and pepper. Strain broth into a teapot and keep any remaining broth heated on the stove. Fill serving bowls as desired with chicken, noodles, herbs, bean sprouts, scallions, carrots, lime wedges, and shallots; add hot broth and garnish as desired with fish sauce, chile sauce, and hoisin sauce. Serve immediately.


Yield: Serves 6

What's Needed:

 

8 ounces flat rice noodles or cooked angel hair pasta
8 cups low-sodium chicken broth
1 onion, halved
4 cloves garlic, smashed
1 (2-inch) piece fresh ginger, peeled
2 whole star anise
1 stick cinnamon
2 tablespoons light-brown sugar
1 pound boneless, skinless chicken breast halves, trimmed
1 tablespoon vegetable oil
1 bunch fresh leafy herbs such as mint, basil, Thai basil, or cilantro
1 cup fresh bean sprouts
2 tablespoons sliced scallions
2 medium carrots, grated
1 fresh red or green chile, very thinly sliced
1 lime, cut into wedges
2 shallots, thinly sliced or 1 small red onion, thinly sliced
2 tablespoons Asian fish sauce, plus more for serving
Juice of 1/2 lime
Coarse salt and freshly ground black pepper
Asian chile sauce
Hoisin sauce

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Laurie David's Vietnamese Soup in a Teapot

Ginger Peach Bellini
Baby Mushroom Bacon Cheese Burgers with Field Greens
Beer Margaritas

Gold Star Chili Hot Brown Bake
Cucumber and Watermelon Rolls with Feta
Gumdrop flowers

Derby Pie with Bourbon Whipped Cream
Chicken and Salsa Tamales
King "Cup"cakes

Mini cocktails in chocolate cups
Chocolate-dipped Cheesecake-stuffed Strawberries
Rosemary Roast Beef Crostini

Beef Empanadillas
Sangria
Garlic Shrimp

Pineapple Tarts
Hungry Girl's Magical Low-Calorie Margarita
Hungry Girl's De-Pudged Pigs in a Blanket

Bite-size Blueberry Walnut and Brie Tarts
Wild Mushroom and Goat Cheese Toasts
Potted Cheese

Fruit Flower Kabobs
Gumby Slumber Cocktail
Beef and Guinness Stew with Potato Herb Dumplings

Bite-size Crab Cakes
The Vixen
White Peach Sangria

Magic Wands
Beef Tenderloin with Horseradish Cream Sauce
Fruit Tart with Gingersnap Cookie Crust

Southern Shrimp Salad
Holiday Sliders
The Apple Cocktail

Seared Peppered Tuna with Pickled Cucumber
Caramel Apples
Macadamia Chicken with Mango Butter Sauce

Beer-Batter Shrimp
Baked Stuffed Brie
Sirloin Empanadas

Spinach Con Queso Dip
Red Pepper Cheddar Dip
Antipasto Toss

April Shower Violette Cocktail
Easter wine pairings
Chocolate-dipped Marshmallows

Gorgonzola, Lacquered Bacon and Hendrick's Gin
Roasted Corned Beef and Cabbage
Homemade Irish Cream

Guinness Float
Mini Ruebens in Rye Cups
Chinese New Year Tradition: Dumplings and Whole Chicken

Hurricane
Thai Chicken Salad in baked Wonton Cups
Makers Mark Hot Crab Dip

Kentucky Margarita
Jim Beam Tipsy Barbecue Sauce
Steak and Goat Cheese Pinwheels

Maggy's Oreo Truffle Footballs
Cayenne Cheddar Cocktail Crackers
Veggies and Dip in Shot Glasses

Goat Cheese and Oven-dried Cherry Tomato Crostini
Lemon Drop
Banderillas

Warm Rosemary Olives
Loaded Mini Baked Potato Skins
Homemade Peppermint Schnapps

Homemade Kahlua
Halloween Cupcakes
Blue Cheese-stuffed Dates

Linda Smith's Gazpacho
Bourbon Slush
Crunchy Sesame Chicken Wings

Smoked Salmon Puff Pastry Pizza with Capers & Dill
Ghoulish Pasta
Buffalo Chicken on a Stick

Loaded Mini Baked Potato Skins
Crab Rangoon with Sambal-Sesame Dipping Sauce
Sausage Rolls

Lemon Cups
Asian Chicken Salad on Endive Spears
Mango Mai Tai

Watermelon Sorbet
Rita Heikenfeld's Apple, Herb and Edible Flower Jelly
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