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Get children eat vegetables: Vietnamese noodle soup with fresh ginger and vegetables

Recipe 6: Vietnamese noodle soup with fresh ginger and vegetables (for children of 12 months +)

Comments from mommy:
This is a tasty chicken broth served with homemade pork meat balls, vegetables and rice noodle. It offers comfort, balance, a thousand flavors in a single bowl! A great dish for Chinese Lunar New Year!

Ingredients:
  • 1 pound ground pork;
  • 1 pound Vietnamese rice noodle;
  • 3 T. scallions, minced;
  • 3 T. chopped fresh cilantro;
  • 1 T. chopped fresh chives;
  • 2 T. fresh ginger, minced;
  • 3 T. soy sauce;
  • 1 T. sugar;
  • 1 T. fresh lemon or lime juice;
  • 1/4 t. each black pepper and kosher salt;
  • 1 t. fish sauce;
  • 1/2 t. toasted sesame oil;
  • 6 cups of chicken broth;
  • 1 cup napa cabbage (or called Chinese cabbage or bok choy), cut into 1 inch ribbons;
  • 1/2 cup carrot, shaved;
  • 1/2 cup fresh basil leaves;
  • 1 cup bean spouts, rinsed.

Nutrition facts:
Used traditionally for medical purposes by the Chinese and Indians for ages, ginger is regarded as an excellent carminative (a substance which promotes the elimination of intestinal gas) and intestinal spasmolytic (a substance which relaxes and soothes the intestinal tract).

 These nutritional values and health benefits make ginger ideal for eliminating gastrointestinal distress, reducing the nausea and vomiting of pregnancy, alleviating arthritis-related problems, and fighting against colorectal cancer. It also helps to promote warmth in the upper respiratory tract and thus, is quite effective in treating cold and flu.

How to cook?
 
1. Stir the following ingredients together in a large bowl:
  • 3 T. minced scallion,
  • 2 T. chopped fresh cilantro,
  • 1 T. fresh minced ginger,
  • 1 T. minced garlic,
  • 1 T. soy sauce,
  • 1/4 each kosher salt and fresh grinded black pepper.

Add the ground pork and mix thoroughly.
  2. Scoop the meat mix into teaspoon-size balls and place them in a large nonstick skillet over medium-high heat.
  3. Rotate the meatballs on every side until browned.
  4. Simmer the following ingredients in a large pot:

  • 6 cups of chicken broth,
  • 1 T. soy sauce,
  • 1 T. minced fresh ginger,
  • 1 T. sugar,
  • and 1 t. fish sauce.

Add sautéed meatballs and gently simmer just until cooked through.
  5. While cooking the broth base, pour about 4 quarts of water into a big pot. Bring to boil. Then place the fresh rice noodle into the boiling water.
  6. Boil the noodle for about 25 seconds. When the noodles start to loose up, it’s done.
  7. Quickly drain the noodle with a drainer. Rinse the noodle with running cold water to stop cooking.
  8. Cut the napa cabbage into 1 inch ribbons, shave the carrots to thin ribbons using a vegetable peeler, chop chives and rinse bean sprouts.
  9. Put the noodle into a big bowl; add basil leaves, bean sprouts, cilantro and chives. Set the bowl aside.
  10. Off heat, stir in cabbage, carrots, lemon/lime juice and sesame oil into the broth base.
11. Pour the broth base into the bowl. Serve immediately.

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Get children eat vegetables: Chicken pot pie with fresh vegetables
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Get children eat vegetables: Carrot & sweet potato mix

Tags: | categories From Lina, Get children eat vegetables, Second Year | | datetime February 12, 2010 7:21 pm | comments Comments (0)

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