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Brothy Noodle Bowl with Mushrooms and Chiles

Brothy Noodle Bowl with Mushrooms and Chiles


Alison Carroll, who developed this recipe, relies almost entirely on dry pantry staples to build depth of flavor in this superfood broth. Feel free to swap out the vermicelli for your favorite cooked grain or a different noodle—the recipe is designed to be customizable.

Ingredients

Dashi

  • 6 dried shiitake mushrooms
  • 1 1" piece ginger, peeled, finely grated
  • 1 dried chile de árbol, broken in half
  • ½ oz. dried kombu (about ½ sheet)
  • ½ tsp. ground turmeric or 1" piece fresh turmeric, peeled, finely grated
  • 2 tsp. low-sodium soy sauce

Noodles and Assembly

  • 2 Tbsp. extra-virgin olive oil
  • 6 oz. fresh shiitake mushrooms, stems removed, thinly sliced
  • 4 oz. rice vermicelli noodles
  • 2 radishes, thinly sliced
  • 1 cup mixed herbs, such as shiso, Thai basil, cilantro, and/or mint
  • ¼ cup fermented vegetables, such as kimchi
  • Toasted sesame seeds, hot sauce, and toasted sesame oil (for serving)

Recipe Preparation

Dashi

  • Combine mushrooms, ginger, chile, garlic, kombu, turmeric, and 4½ cups water in a medium saucepan. Bring to a simmer over medium-high heat, cover, then reduce heat to very low and cook 25 minutes to infuse broth. Strain dashi through a fine-mesh sieve into a large bowl; discard solids. Wipe out pot, pour dashi back in, and bring to a simmer.

  • Mix miso paste and 1 Tbsp. broth with a spoon or fork in a small bowl to loosen miso. Stir miso mixture and soy sauce into broth; season with salt. Keep hot.

  • Do Ahead: Dashi can be made 2 days ahead. Let cool, then transfer to an airtight container and chill.

Noodles and Assembly

  • Heat olive oil in a medium skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and beginning to crisp, about 5 minutes. Remove pan from heat, grate garlic over mushrooms, and stir to combine (garlic will cook in residual heat of mushrooms). Season with salt.

  • Drop vermicelli into very hot dashi broth. Cover and let sit 3 minutes (or cook according to package directions).

  • Divide noodles and dashi between bowls. Top with mushrooms, radishes, herbs, fermented vegetables, and sesame seeds. Drizzle with hot sauce and sesame oil before serving.

Reviews Section

Weeknight Pad Thai

We love rice noodles for their super fast cook time.

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Recipe Summary

  • 1 1/2 cups dried shrimp, divided
  • 2 pounds pork neck bones
  • 1 pound pork tenderloin
  • 4 chicken drumsticks (about 1 pound)
  • 2 bunches scallions, plus more, thinly sliced, for serving
  • 1 small white onion, coarsely chopped
  • 1 small sweet potato, diced
  • 1 carrot, coarsely chopped
  • 1 small head bok choy, coarsely chopped
  • 1/2 medium daikon, diced (about 6 ounces)
  • 1 head garlic, halved crosswise, plus 8 garlic cloves, chopped
  • 2 tablespoons soy sauce, plus more for serving
  • 1 tablespoon fish sauce
  • 1 tablespoon granulated sugar, plus more for serving
  • 6 quart water
  • 7 tablespoons extra-virgin olive oil, divided
  • 1 pound ground pork
  • Kosher salt
  • Freshly ground black pepper
  • 12 ounces bean sprouts
  • 16 raw large shrimp, peeled and deveined
  • 1 pound dried rice vermicelli
  • 8 green lettuce leaves
  • Cilantro leaves, pickled green Thai chiles, thinly sliced Thai bird chiles, chile paste, and lime wedges, for serving

Place 1 cup dried shrimp in a small bowl. Add warm water to cover, and let stand for 30 minutes drain.

Combine soaked shrimp, pork bones, pork tenderloin, chicken drumsticks, 2 bunches whole scallions, onion, sweet potato, carrot, bok choy, daikon, garlic head halves, 2 tablespoons soy sauce, fish sauce, and 1 tablespoon sugar in a stockpot. Add 6 quarts water and bring to a boil over high. Reduce heat to medium-low, and simmer until an instant-read thermometer inserted in thickest portion of tenderloin registers 140°F, about 30 minutes. Using tongs, transfer tenderloin to a plate and let cool slightly cover and refrigerate. Continue to simmer broth until well flavored, about 2 hours and 30 minutes.

Meanwhile, place a fine wire-mesh strainer over a small heatproof bowl. Heat 1/4 cup oil in a small skillet over medium-high. Add chopped garlic, and cook, stirring occasionally, until garlic is golden and oil is hot and fragrant, about 3 minutes. Strain into prepared bowl. Reserve fried garlic.

Heat 2 tablespoons olive oil in a large skillet over medium. Add ground pork, season with salt and pepper, and cook, stirring occasionally, until cooked through and browned, about 10 minutes. Scrape into a medium bowl. In the same skillet, heat remaining 1 tablespoon olive oil. Add remaining 1/2 cup dried shrimp, and cook over medium-high, stirring often, until shrimp are bright pink and crisp, about 2 minutes.

Fill a large pot with water, and fit with a colander. Bring to a boil. Blanch bean sprouts 10 seconds transfer to a medium bowl. Return water to a boil and add raw shrimp cook until just pink, 2 to 3 minutes. Drain and transfer to a medium bowl.

Using tongs, remove scallions and chicken drumsticks from stockpot and transfer to a medium bowl. Pour broth through a fine wire-mesh strainer into a large pot discard solids. Bring to a simmer and season with salt. Add tenderloin and cook until warmed through, about 5 minutes. Transfer tenderloin to a work surface and thinly slice. Coarsely shred chicken meat, and discard skin and bones.

Cook vermicelli in a large pot of boiling water until al dente drain. Rinse under cool water. Pat dry. Toss with reserved garlic oil and 1 teaspoon reserved fried garlic.

Divide lettuce leaves among 8 large bowls. Top each leaf with noodles, and ladle broth over noodles. Top with sliced pork tenderloin, shredded chicken, ground pork, cooked shrimp, dried shrimp, whole scallions, and remaining fried garlic. Serve with bean sprouts, sliced scallions, cilantro, pickled chiles, sliced chiles, chile paste, lime wedges, soy sauce, sugar, salt, and pepper.


MaxJawn.com

Gazing into a brothy noodle bowl always elicits delight, comfort, and anticipation to mix and match the array of textures and flavors within. I always say, especially at this time of year when it is cold out, a steaming bowl feels like the ultimate nourishment.

At a noodle bowl’s foundation is a warming, flavorful broth. Whether doctored up store-bought or homemade, both are legit, especially if you plan to add layers and hues and make your noodle bowl chock-full of eat-the-rainbow, punchy elements. If you go the route of using boxed stock, consider first adding aromatics such as garlic and ginger, chile pepper, or dried mushrooms to infuse the broth for a further hit of umami or zest. Each ingredient helps add more depth of flavor towards the dazzling end result. Think of building a broth you might enjoy drinking as an elixir all on its own (like savory, comforting tea!).

Adding on to the broth foundation is the equally important—and more broadly lusted after—noodles! Depending on the cuisine destination of your noodle bowl of the moment, there is an exciting array from which to choose. From vermicelli to capellini, wontons to ramen to soba to ditalini, there is a perfect match for chewy and slurpable noodles to go with your chosen elements.

There are a multitude of ingredients to personalize your noodle bowl: Perhaps you’re riffing to accommodate available ingredients. Maybe your bowl is a full-on curated event. As long as you keep in mind eating the rainbow and flavor and texture layers, you’re bound to have a wonderful experience.

Eating the rainbow is just what it sounds like. Foods such as carrots, sweet potato, corn, and squash fulfill the yellow-orange end of the spectrum and provide the body with carotenoids. Orangey foods supercharge our eyesight, distilling vitamin A, known as the “vision vitamin” to our systems. Orange and yellow foods also boost the immune system, so they really are good for you.

Green foods are all-around superstars. Broccoli, pea shoots, snap peas, green beans, kale (and other dark leafy greens), chard, bok choy, spinach, peas, asparagus, and more, green foods are packed with nutrients. They help various internal workings, from our bones to blood, to the overall health of our cells. It’s a good rule of thumb to incorporate as many green foods as possible given the boost they deliver.

Our 10 Most Popular Recipes in January

The Spicy Noodle Soup You’re Sleeping On

Purple and red foods are food for the brain and heart. The nutrients in these foods hone brain function, inhibit inflammation, and help protect against heart disease and cancer. The deeper the color, the more nutrient- dense the food is. Purple foods that work great in a noodle bowl? Roasted eggplant, pickled cabbage, and steamed, roasted (or pickled!) beets.

Red foods also aid heart function—foods such as red peppers, cabbage, red onion, and tomatoes, for starters. They’re packed with phytonutrients, chemicals that help regulate our blood pressure, reduce the likelihood of contracting viruses, inflammation, and fight cancer. Obviously, that makes them an important aspect in the prism of eating the rainbow.

Now let’s talk about flavors. And textures. There really are limitless combinations, and it’s up to you as to how to prepare them. I find this approach helpful: What elements emulate the below and bring nourishment—and joy—from combining them? Try to include each category for a richly layered experience…

Rainbow Noodle Bowl With Garlicky-Gingery Broth

1 splash olive oil, for sautéing and roasting
1 small sweet potato, peeled and sliced into 1/2 inch coins, large pieces cut in half
2 cloves garlic, finely grated on a mandoline
1 tablespoon finely grated ginger
3 cups chicken stock (homemade or store bought)
1 /4 teaspoon fish sauce
4 ounces to 6 ounces capellini pasta
1 /2 bunch tatsoi leaves, longer stems trimmed
2 free-range eggs
1 /2 medium watermelon radish, coarsely chopped
2 tablespoons thinly sliced pickles (cucumber, carrot, ramps, green bean, beet, pearl onion all work)
1 dash harissa or other preferred chili sauce, to garnish
1 handful everything bagel seasoning or gomasio, to garnish
1 splash olive oil, for sautéing and roasting
1 small sweet potato, peeled and sliced into 1/2 inch coins, large pieces cut in half
2 cloves garlic, finely grated on a mandoline
1 tablespoon finely grated ginger
3 cups chicken stock (homemade or store bought)
1 /4 teaspoon fish sauce
4 ounces to 6 ounces capellini pasta
1 /2 bunch tatsoi leaves, longer stems trimmed
2 free-range eggs
1 /2 medium watermelon radish, coarsely chopped
2 tablespoons thinly sliced pickles (cucumber, carrot, ramps, green bean, beet, pearl onion all work)
1 dash harissa or other preferred chili sauce, to garnish
1 handful everything bagel seasoning or gomasio, to garnish

Meaty

Sweet potatoes, mushrooms, eggplant, tofu, custardy soft cooked egg or just yolk, avocado

Pickly

Umeboshi, kraut, dill or other veggie pickles, pearl onions, pickled seeds

Spicy

Sliced fresh chiles, kimchi, harissa, or other chili sauce

Bright

Basil, micro shoots, radish, cilantro, scallions, mint, lime, ginger

Crunchy

Daikon, radishes, bell pepper, tatsoi, scallions, peanuts, carrots

Juicy

Green beans, cucumber pickles, bean sprouts, tomatoes, broccoli, turnips

Crispy

Fried shallots, sesame seeds, puffed buckwheat, aguashte, gomasio, nori, toasted coconut

Umami

Bonito flakes, fish roe, furikake or seaweed, chili oil, dried mushrooms, fish sauce

I don’t know about you, but now I’m hungry. Time to mix and match and make an amazing brothy bowl full of goodness. Remember, roasting or searing foods always deepens their flavor. Pickling a thing makes for an especially bright and punchy result. And if this just gives you too many choices, pack your brothy bowl with all the colors, since we all eat with our eyes first.

What’s in your ideal noodle soup? Let us know in the comments.


Dry Pot

Photo by Jonathan Boncek

Yields
Serves 2 as a main course

Recipe from David Schuttenberg, Kwei Fei, Charleston

Ingredients

For the spice oil:

2 tablespoons Sichuan peppercorns

2 tablespoons cumin seeds

2 black cardamom pods, lightly crushed

5 teaspoons allspice berries

5 green cardamom pods, lightly crushed

1 tablespoon chinese cinnamon

2 tablespoons fresh orange peel

2 tablespoons crushed garlic cloves

For the spice blend:

2 tablespoons sesame seeds

1 tablespoon Tianjin chile flakes*

1½ teaspoons ground Sichuan peppercorns

*Make Tianjin chile flakes by placing a handful of whole chiles in a food processor or blender and processing until flakes form, taking care to not overprocess into a powder.

For the stir fry:

8 ounces protein of choice (suggestions: leftover rotisserie chicken, thinly sliced flank steak, fresh local shrimp, or tofu**)

1 bunch scallions, white parts sliced into 1½-inch batons and greens sliced into thin rounds for garnish

1 tablespoon minced garlic

1 tablespoon minced ginger

2 tablespoons chile paste, such as sambal oelek

Chopped vegetables such as napa cabbage, bok choy, and shiitake mushrooms

8 slices lotus root, optional***

3 tablespoons shaoxing wine

Garnish: Sesame oil and cilantro leaves

**If you’re using tofu, opt for the firm variety as it holds up better during cooking. Gently toss it in the stir fry just before serving.

***This tuber-like ingredient is the root of a water lily plant. They can be found pre-sliced at most Asian grocery stores, and bring a fresh crunch to the dish.


Recreating Pok Pok’s classic noodle dishes at home

The repertoire of Thai cooking is full of incredibly delicious noodle dishes. From the brothy to the pan-fried, they’re the stuff of cravings. Plus, you can customize them in endless ways, adjusting them to your palate. Pok Pok chef and founder Andy Ricker shares how he recreates some of his restaurants’ most popular noodle dishes at home. It’s the subject of his latest book, " Pok Pok Noodles: Recipes from Thailand and Beyond ." It's the final installment in the Pok Pok trilogy of books.

Muslim-Chinese lamb noodle soup. Photo credit: Austin Bush. Reprinted with permission from Pok Pok Noodles by Andy Ricker with JJ Goode, copyright © 2019. Published by Ten Speed Press, an imprint of Penguin Random House

Most noodle dishes in Thailand are Chinese in origin, owing to waves of immigration from China at the end of the 17th and 19th centuries. The Chinese culinary influence was accelerated by Thailand’s urbanization, when people started migrating to cities in greater numbers, Ricker explains. “These workforces needed something to eat that was quick and easy," he says. "And the influx of Chinese traders and workers there, the tradition of serving noodles like this came with them.”

Thai people then adapted these new dishes to their own palate.


MAMA Phat. Photo credit: Austin Bush. Reprinted with permission from Pok Pok Noodles by Andy Ricker with JJ Goode, copyright © 2019. Published by Ten Speed Press, an imprint of Penguin Random House

I was meeting my friend Ajaan Sunee for lunch at Chiang Mai University when I first encountered this unassuming stir-fry. Ajaan Sunee, the college’s home ec professor at the time, took me to the school’s cafeteria, which students swarmed between classes. In particular, they crowded around a vendor renowned for her MAMA phat. The dish is typical college-kid fare—economical, simple, filling. It was a testament to this cook’s talent that she could inspire such enthusiasm for what is essentially a collection of the least expensive ingredients available—cabbage, carrot, onion, and briefly boiled instant noodles—tossed for a spell in a hot wok. Made with care, though, the dish transcends its status to become something I’d gladly eat any time.

Compared to most versions, this recipe calls for a goddamn panoply of vegetables, all of which count as suggestions that you can take or leave. One of the great things about MAMA phat is that it’s a delicious fridge-clearer. Virtually any vegetable is welcome. The pork, too, can be swapped at will for shrimp, chicken, or tofu. Just don’t get fancy with the noodles.

Stir-fried Instant Ramen Noodles with Pork and Cabbage
มาม่าผัด
Makes 1 plate (1 serving)

Flavor Profile
Umami-rich, salty

Suggested Khruang Phrung
Phrik Naam Plaa (Fish Sauce–Soaked Chiles)
Phrik Naam Som (Vinegar-Soaked Chiles)
Phrik Pon Khua (Toasted-Chile Powder)
Sugar (preferably raw cane sugar)

Ingredients

  • 2 ½ oz pork loin, cut into 2 by ½ by ⅛-inch strips
  • 12 g / 4 garlic cloves, peeled and crushed into small pieces in a mortar
  • A few dashes of Thai seasoning sauce
  • A dash of Thai fish sauce
  • Pinch of finely ground Asian white pepper
  • 42 g / ½ cup roughly sliced (½-inch half-moons) napa cabbage
  • 28 g / ½ cup bean sprouts
  • 25 g / ¼ cup julienned (about 3 by ⅛ inch) peeled carrot
  • 25 g / ¼ cup thinly sliced (¼ inch with the grain) yellow onion
  • 20 g / ¼ cup roughly chopped (2 inches) yu choy (stems and leaves)
  • 1 (60 g) package Thai instant ramen (such as MAMA brand), seasoning powder and seasoning paste discarded
  • 1 tbsp neutral oil, such as canola, soybean, or rice bran
  • 1 egg, at room temperature
  • ¼ cup Naam Sup Muu (Pork Stock)
  • 1 tbsp Thai seasoning sauce
  • 1 tbsp Thai oyster sauce
  • 5 g / 1 tsp granulated sugar
  • A generous pinch of finely ground Asian white pepper
  • 8 g / 2 tbsp sliced (¼ inch) green onion

Prep the Pork
In a small bowl, combine the pork, garlic, seasoning sauce, fish sauce, and pepper. Mix well with your hands, then let marinate for 5 minutes or so.

Instructions

  1. In a small bowl, combine the cabbage, bean sprouts, carrot, onion, and yu choy and set aside.
  2. Fill a large, tall pot with enough water to submerge a long-handled noodle basket and bring to a boil over high heat. Put instant ramen noodles in the basket (breaking the noodles slightly to fit if need be) and submerge the noodles in the boiling water. Cook, stirring occasionally with chopsticks to separate, until the noodles are tender, about 2 minutes. Firmly shake the basket to drain well and set aside.
  3. Set a flat-bottomed wok over very high heat and heat until it begins to smoke lightly. Add the oil and swirl the wok to coat the sides.
  4. Add the pork mixture and stir-fry, constantly stirring, scooping, and flipping the ingredients, until the outsides of the pork are no longer raw, 5 to 10 seconds. Push to one side of the wok, then crack the egg onto the other side and cook until the white is nearly set, about 15 seconds. Flip the egg (it’s okay if the yolk breaks) and stir-fry, breaking up the egg slightly, until it’s just about fully cooked, about 10 seconds more.
  5. Add the noodles and cabbage mixture and stir-fry until the vegetables are wilted and just tender, about 45 seconds. Add the pork stock, seasoning sauce, and oyster sauce and stir well. Add the sugar and pepper, stir-fry for 10 seconds, and turn off the heat.
  6. Transfer to a plate and sprinkle with the green onion. Serve with the khruang phrung alongside.

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Comforting Curry Noodle Bowls

This post may contain affiliate links. Please read my disclosure policy.

This delicious curry noodle bowls recipe is easy to make, naturally-gluten-free, and full of the most delicious curry flavors that are sure to warm you up. Feel free to substitute in your favorite protein in place of shrimp, if you’d like.

To be honest, writing words about food has felt a little hard lately.

Like many of you, I feel like my world has been filled to the brink with so many words these past few weeks.

There have been the endless news updates and editorials and podcasts that I can’t stop (and don’t want to stop) reading about everything happening in our nation right now. There have been the social media feeds, sometimes literally 100% full political conversations, ranging from those that are helpful and motivating to those that just seem to widen the divide. There have been the daily conversations with Barclay and friends and family about how on earth to respond, where to give our time and our resources, who of our representatives we should be contacting, what voices we should be following, and how to love and support the most vulnerable loved ones in our society, and on and on. SO many conversations. So many words.

It’s making me aware, more than ever, that all of those words call for a particular kind of balance. Not a balance to neutralize or in any way silence so many of these brave voices speaking out. But a balance in how we take it all in…and respond.

In my life, at least, I’m realizing the need for the words and articles and podcasts and conversations I take in need to be balanced with much more space and silence between them. The need for our speaking to be balanced with much more listening to those with differing perspectives. The need for our social media feeds to be balanced with thoughtful perspectives from many more different viewpoints. The need for protests and signs raised out on the streets need to be balanced by much more time actually spent in person getting to know those for whom we advocate. The need, as one of my heroes Richard Rohr says, for action to be balanced with much more prayer and contemplation.

If I’m honest, I’ll probably always be someone who’s more prone toward action. Like, seriously, I love jumping in and getting stuff done, especially when I feel like there’s an urgent need and there’s some way for me to lend a hand. But after watching the events of the past few weeks unfold, and seeing tensions rise all around the country and in the lives of friends and family around me, it seems that all of our energy spent on action and speaking can run the risk of losing its impact when it’s not balanced with understanding and compassion. But on the flip side, when it is — when I see people raising their voices bravely, while working hard at the same time to be listen and learn and reach out across the table — man, that’s brave too. And important. And inspiring. And I see how it often welcomes the same in return.

I want to do more of that kind of brave work in these coming days and months ahead. I think we all need it, right? ♡

Anyway, all that to say, I’ve been thinking a lot lately about how we move forward as a country together after this season. And amongst other things, I’m reminded that time around the table can often be the very thing that bring us together. It’s not always easy, to be sure — I know from plenty of experience that conversations about hard and important topics around the dinner table can be divisive and hurtful if not navigated thoughtfully on both sides. BUT. I also know that some of the most meaningful, stretching, and motivating conversations in my life have happened around the dinner table, especially when I have the courage to engage with those who see the world through a different lens. Because there’s something about good food that naturally draws us together (for more than just a Facebook comment or two). And it give us a great opportunity to learn and listen and look people in the eyes if we are willing. And — I’ve gotta say — a good meal can also soften some of the hardest conversations with some delicious smiles and happy bellies and “yums”. )

So if you’re looking for a good and comforting meal to share with some important people in your life this week, this delicious curry noodle soup is one of my favorites. It’s easy to make with shrimp, or chicken, or any of your favorite proteins. It’s easy to customize to your (and your guests’) preferred levels of heat. And it’s a wonderfully slow meal to sit and savor and enjoy, especially as you talk and listen and — really, even just be silent and still at times — with the good people in your life.

Because in this season full of words, I think that some silence and good soup are good for our souls.


As I said, the beauty of this soup is that it can really be whatever you’d like to make of it.

Love spice? Add in some extra Thai chilis, and maybe some extra curry powder if you’d like.

Love a specific kind of curry? Feel free to use red, or green, or yellow curry paste in this recipe — whatever sounds good to you.

Love something other than shrimp? Feel free to sub in a pound of cooked chicken, pork, beef, tofu, or whatever sounds good. OR, feel free to nix the protein entirely and add in some extra veggies, like broccoli, bok choy, peas, mushrooms, or cabbage.

Love it just like in the photo above? Well, see the recipe below. ?

Just sauté your protein, then the veggies, stir in some coconut milk (full-fat or light or a combo), stock, and seasonings. Then let everything simmer and come together…

…and then voila. This delicious, comforting bowl of curried soup and noodles will be yours to enjoy. I topped mine with extra red onions (my fave) and fresh cilantro and cooked shrimp, but go with whatever sounds good to you.

Just get to cooking, invite people around your table, ask meaningful questions and really listen to people’s perspectives…and I’m convinced that all of us doing this together really will make the world a better place.

Love you guys. Thanks for listening to me “type out loud” here on the blog today. ♡


Spinach and artichoke melts (page 32)

From Bon Appétit Magazine, April 2019 Bon Appétit Magazine, April 2019 by Deb Perelman

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Sandwiches & burgers Main course Vegetarian
  • Ingredients: baby spinach canned artichoke hearts Parmesan cheese mayonnaise hot sauce cream cheese sourdough bread provolone cheese

The Spicy Noodle Soup You’re Sleeping On

Most people go to Nha Trang One, a tiny Vietnamese restaurant on Baxter Street in New York City, for the steaming bowls of phở. The delicately flavored noodle soup is, after all, Nha Trang One’s most popular dish owner Andy Ha estimates they sell over…

Most people go to Nha Trang One, a tiny Vietnamese restaurant on Baxter Street in New York City, for the steaming bowls of phở. The delicately flavored noodle soup is, after all, Nha Trang One’s most popular dish owner Andy Ha estimates they sell over 1,000 bowls weekly.

But instead of lingering over the phở selection, flip to the very end of the six-page menu, where, toward the bottom, you’ll find a soup that’s less lauded, and yet which deserves much of your attention: the mì bò sa tế.


Recipe Summary

  • 1/2 cup pearl barley
  • Water
  • 1/2 cup short-grain brown rice
  • 1/2 cup bulgur
  • 1 tablespoon light olive oil
  • 3 ancho or dried mulato chiles&mdashstemmed, seeded and broken into 2-inch pieces
  • 1 large onion, thinly sliced
  • 2 garlic cloves, halved
  • 2 quarts vegetable broth
  • 1 1/2 cups canned diced tomatoes
  • 6 cilantro sprigs, plus 1/4 cup chopped cilantro
  • 1 teaspoon ground allspice
  • Kosher salt and freshly ground pepper
  • 1/2 pound shiitake mushrooms, stems discarded, caps thinly sliced
  • One 15-ounce can black beans, drained and rinsed
  • 1 medium carrot, finely diced
  • 1 medium zucchini, finely diced
  • 1 medium parsnip, finely diced
  • 1/2 cup salted roasted pumpkin seeds

In a medium saucepan, cover the barley with 4 cups of water and bring to a boil. Cover and simmer over low heat until tender, about 35 minutes drain. Return the barley to the pan and cover. In another medium saucepan, cover the brown rice with 2 cups of water and bring to a boil. Cover and simmer over low heat until tender, about 35 minutes. Drain the brown rice and add to the barley.

In a medium bowl, cover the bulgur with 1 cup of hot water. Cover and let stand until the water is absorbed, 10 minutes.

In a large, heavy pot, heat the olive oil. Add the chiles, onion and garlic and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the broth, tomatoes, cilantro sprigs and allspice and season with 1 tablespoon of salt and a pinch of pepper. Bring to a boil, then cover and simmer over low heat for 45 minutes. Let cool slightly. Puree the soup in a blender and return to the pan.

Add the mushrooms, black beans, carrot, zucchini and parsnip to the pureed soup and bring to a boil. Cover and simmer over low heat for 20 minutes. Add the barley, rice and bulgur and season with salt and pepper. Ladle the soup into bowls, sprinkle with the pumpkin seeds and chopped cilantro and serve.