This is similar to Chinese noodle soup but we use here rice noodles instead of Chinese noodles

• 6 cups bouillon

• 2 cups of rice noodles

• 2/3 lb to 1 lb. chicken or pork soup

• 6 leaves of romaine or bib lettuce cut into small pieces

• 1 tablespoon chopped green onion.

Dry rice noodles are available at Chinese grocery stores.
Soak rice noodles in hot water for 20 minutes before cooking.

Boil the bouillon

Fry the meat. Cur fried meat in small pieces, remove bones
Cook rice noodles separately until done (10 to 15 minutes), drain in hot water

Serve at once into bowl, noodles first, sliced meat, lettuce or romaine piece and green onion on top

Pour over all ingredients 1 cup boiling bouillon

Serve with spoon and chopsticks.

Last Updated: 05/04/07

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