Instructions: Peel and devein prawns, discard heads. Place prawn shell, ginger, peppercorns, garlic, half of the chili, lemon grass and the water in large saucepan. Bring to boil, reduce heat; simmer, uncovered, 20mins. Strain stock; return liquid to clean saucepan. Add prawns to stock; simmer, covered, about3mins or until prawns are changed in color. Meanwhile, pour boiling water over rice noodles in bowl; drain. Add lemon juice to stock, gradually add fish sauce to taste. Divide prawns and noodles evenly among serving bowls, top with stock, green onion, herbs and remaining chili. |
Vietnamese Soup Ingredients: 500g
uncooked king prawns 10g
ginger, thinly sliced 1tsp
black peppercorns 2 garlic cloves, crushed 2
large red chilies, seeded & sliced thin 1
stalk lemon grass, thinly sliced 3l
water 400g
rice noodles ΒΌ
cup lemon juice 80ml
fish sauce 2
green onions, sliced thin 80ml
cilantro leaves 60ml mint leaves  |
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