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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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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