Goat Meat Rice Noodle Soup : Fusion Recipe!



Last week was my daughter's first attempt at tasting Vietnamese food. We dined at the Pho Mi 99 outlet close to our home. We were pleasantly surprised to know that most spring rolls and noodles are rice based in Vietnamese cuisine. All the dishes served were fresh and flavorful. The service was very prompt too.

We ordered a shrimp roll for her which had rice noodles, lettuce and shrimps all rolled into a rice wrapper. We didn't give her the dipping sauce as it looked soy sauce based. For me, I ordered Chicken rice noodle soup and my curry loving husband ordered Panang Chicken Curry.

My daughter who is usually averse to soups, had one spoonful of the broth and was hooked onto it. She had discovered a new love. We playfully fought over each spoonful of the flavorful broth. Watching her struggling and then mastering the technique of picking up the slippery rice noodles with chopsticks and slurping them down was another delight. It was an engaging, fun food experience for her which she enjoyed till its last drop of soup. And with that came big comments - This was the best meal ever! ; Mom you have to make this at home! ; When can we come back here again?

Well, her wish is always my command! I tried to recreate the same flavors in my Indian Kitchen with Goat meat/mutton. Verdict: She loved it so much; having it for lunch and dinner.

Ingredients:
To make broth:
  • 1 lb boneless goat meat pieces/mutton
  • 1/4 cup onion, roughly chopped
  • 2 large cloves of garlic, chopped
  • 1/2 inch ginger, chopped
  • 2 teaspoons coriander seeds
  • 4-5 cloves
  • 5-6 peppercorns
  • 1 star anise
  • 1 teaspoon salt
For the soup:
  • rice noodles
  • green garlic, chopped finely 
  • salt to taste


Directions:
  1. Put all the ingredients to make a broth in a Pressure cooker/large saucepan with 2-3 cups of water and cook till the meat is done. 
  2. Remove the meat pieces from the broth.
  3. Strain the broth to get a clear liquid.
  4. Boil the rice noodles in water till done as per the package instructions.
  5. To assemble the soup, ladle big spoonfuls of broth into your soup bowl.
  6. Strain the rice noodles and add to your broth.
  7. Taste and flavor with more salt if needed.
  8. Shred the goat meat pieces and add to the bowl.
  9. Garnish with chopped green garlic.
Tip: 
1. You can replace green garlic with scallions/spring onions.
2. Also you can add blanched vegetables like carrots, broccoli.

Comments

Post a Comment

Popular posts from this blog

Chicken Kheema

Image
I had minced chicken meat on hand and usually i would make koftas/meatballs curry. My daughter loves fried koftas so much that once she ate almost all of them even before i had a chance to add them to the gravy. We adults had to only settle for a couple of koftas and loads of plain gravy. But today i had no time for a leisurely dinner. Racing back home from class, I only had 30 mins before dinner time. After wasting 5 more mins on deciding what to make, I finally settled for a street styled but healthy homemade Chicken Kheema. Kheema or spiced mince meat is usually made with lamb or goat meat. But you can try it with any ground meat. This recipe is made with chicken.  Vegetarians can make this with Indian cottage cheese also called as paneer. This a quick finger licking good recipe. You can also stuff it into a bun and make your own version of Indian flavored sloppy joes.  Ingredients: 1/2 pound mince chicken 1 large onion diced finely 1 tomato chopped 2-3 cloves of garlic gr
Read more

Gluten Free Upma

Image
Upma is traditionally made for breakfast in South Indian homes . Its main component is Rava or Cream of wheat. To make this gluten free, i have swapped the Rava for cream of rice or Idli Rava which is easily available at Indian grocery stores. This is a mild tasting but very filling breakfast. You can add more vegetables if you like. Makes: 2 servings Ingredients: 1/2 cup Cream of Rice /Idli Rava 1 1/2 cup water 1/2 tsp. mustard seeds 1/2 cup chopped onions 1 green chili finely chopped 1/2 inch piece ginger finely grated 1/2 cup peas salt to taste 1 tsp. sugar handful of raisins and cashew nuts(optional) Chopped cilantro for garnish 1 tbsp. oil Directions: Heat oil in saucepan over medium heat. Temper with mustard seeds and let them pop. Add chopped onions and sauté till soft. Add grated ginger and chopped chilies. Add raisins and cashew nuts if using. Add peas and the water. Let it come to a boil. Flavor it with salt and sugar. Add the idli rava and stir
Read more

Gluten Free Chapati/Sorghum Flatbread

Image
Chapati/ Roti/ Poli - Different names for a simple flat-bread made in most Indian homes on a daily basis. Its usually made up of whole wheat which is freshly milled at the local flour mill. The most common carbohydrates consumed in an Indian diet are rice and wheat. Interestingly potatoes and corn are considered more as vegetables than carbs. In fact you can segregate the Indian populations geographically with North India relying heavily on wheat as opposed to South Indians being rice eaters and a whole segment in between who need both rice and the wheat chapatis in each meal. My daughter grew up preferring to eat chapatis even though my husband and I were born rice eaters. All hell broke loose when she was diagnosed with gluten allergy. Meal times became a struggle as she pushed away every meal with rice. Desperately i searched the internet for help. I tried many different mixes with starches and gums added but I still wasn't getting the soft pliable texture of a chapa
Read more