Rice Noodle Soup With Seafood

Another simple home cooked meal and yet, it was so satisfying! I am using the Hue Rice Sticks from Vietnam. I have tried several brands of thick rice sticks but this particular brand called Three Fish, is one of my favorites for now. When cooked, they are chewy and al dente! Just the way I like my noodles or pasta.

Ingredients

10 cups of Chicken Stock

300g Prawns, shelled

350g Manila Clams

200g Squid, cleaned, cut into rings

400g Spinach

400g Vietnamese Rice Sticks, washed

2 Tbsp Deep Fried Shallots

2 stalk Scallions, chopped

Sea salt to taste

Ground White Pepper

Method

In a large pot with boiling water, cook the dried rice sticks for about 10 minutes, or until they are cooked and al dente. Drain and mix the rice noodles with 1 Tbsp of oil to prevent them from sticking to each other. Set aside.

Bring the chicken stock to a boil, add the prawns, vegetables, clams and squid. Season with sea salt. To serve, ladle the soup over the rice noodles and top it with some chopped scallions, dried shallots and some white pepper. Serve immediately.

Comments

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