Recipe of the week - 3rd July 2011

Vietnamese Noodle soup

I first sampled this soup whilst trekking in Sapa, North Vietnam with the local tribal women. One of the best experiences of my life. I was worried about the food which they were going to provide us with but this turned out to be an amazing revelation. Incredibly simple to make and very tasty. The language barrier meant that I couldn't decipher exactly what was in it, but after several attempts, this is the closest thing to it. It's an extremely healthy soup too (great for people watching their calorie intake) since it is full of vegetables and also contains protein from the omelette.

serves 2

1 tbsp bouillion vegetable stock powder
2 tsp soy sauce
1/2 sweetheart cabbage (sliced)
1 carrot (sliced into lardons)
1 l hot water
3 eggs
1 tsp sugar
1 tsp vegetable oil
2 noodle bricks from Sharwood's medium rice noodle packet

to make the omelette:
1. Begin by making the omelette.
2. Add the vegetable oil to a frying pan, heat for 1 minute.
3. Crack the eggs into a bowl and beat thoroughly.
4. Add the eggs to the frying pan, as the egg begin to set, use a wooden spatula to bring the egg towards the middle of the pan in folds, uncooked egg should fill the spaces at the edge of the pan.
5. Continue to cook for 3 minutes or until the under side is golden brown.
6. Turn the omelette over and fry until the other side is done.
7. Turn the omelette onto a board and once cool, roll into a swiss roll shape and thinly slice to produce fine slithers of egg.

to make the soup:
1. Add the hot water to a sauce pan on a medium heat.
2. Add the soy sauce, bouillon and sugar.
3. Add the cabbage, carrots and noodles.
4. Boil for 4 minutes or until the noodle are cooked through.
5. Serve the soup in two, deep bowls. Garnish with the egg and copped coriander.