When I was a child living in Vietnam I did not know about pasta. It was not something we eat on a regular basis. Once my mother made elbow pasta soup for our family. My memory of food is very strong even at a young age. I must have been about 5 or 6 years old and I vividly remember when I ate my first pasta. I thought it had a strange texture but it was very tasty. I think we called the elbow pasta "grubs" since it looked like grubs! Maybe I should have called this Chicken and Grub Soup!!
When you make your own soup it will taste a lot better and you can control the amount of sodium that goes into it. When you buy a prepared soup, even one that has low sodium, it can still contain a lot of salt.
1 recipe of Chicken Stock
1 T fish sauce
1/2 C- 3/4 C small elbow pasta
1 bunch of cilantro leaves, chopped
1/4 C any dried sea vegetable, washed, soaked for 30 minutes, drained (optional)
1 chopped scallion
1) Dice and chop all the vegetables (1 onion, 2 celery sticks, 4 carrots, 2 russet potatoes, 2 scallions, and 1 bunch of cilantro stem) and add to the pot prior to making the stock.
2) Cook the stock according to the Chicken Stock post.
3) Remove the chicken and shred or dice the chicken meat and return it to the pot.
3) For the last 12-15 minutes of cooking add pasta, chopped cilantro leaves, sea vegetable and fish sauce.
4) Serve the soup in a bowl and sprinkle with a little chopped scallion.
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