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Additional resources for Asian Cooking for Health: Nutritious and Delicious Alternatives (Learn to Cook)

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This soup is popular at any time of day or night, and is often enjoyed for breakfast in Vietnam. 5 cm) ginger, peeled and bruised 2 teaspoons sugar 1 teaspoon salt 2 tablespoons fish sauce 44 Noodles and Rice 1 Prepare the Broth first by bringing the chicken stock, chicken, cinnamon, green onion, ginger, sugar and salt to a boil over high heat in a stockpot. Reduce the heat to low and simmer for 45 minutes, skimming off the foam and fat that float to the surface. Stir in the fish sauce and remove from the heat.

Remove the chicken and set aside to cool. Strain the solids from the Broth using a fine sieve and keep the clear Broth warm over very low heat. 2 Bring a pot of water to a boil over medium heat. Add the dried noodles and blanch until soft, about 5 minutes for rice stick noodles or 2 minutes for rice vermicelli. Remove and rinse with cold water, then drain. 3 When the chicken is cool enough to handle, shred the meat along the grain into thin strips. 4 Place the noodles in individual serving bowls and top with the bean sprouts, shredded chicken and onion slices.

This will take 20 to 25 minutes. Serves 4 Preparation time: 20 mins Cooking time: 20 mins 60 Noodles and Rice Healthy Brown Rice Congee Millet is the oldest grain on record as a staple cereal crop in China. Although it is rarely consumed any more in the West, millet remains one of the most beneficial of all grains for human health. It is also very easy to digest and it is the only grain that alkalizes rather than acidifies the stomach. Millet lends itself best to the preparation of congee and in this recipe it is combined with the hearty flavor and chewy texture of brown rice.

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