Noodle Soup

With China being right next door to Vietnam, there are many Sino-Viet dishes that have worked their way into the Vietnamese repertoire and become favorites. Satisfying roast duck–egg noodle soup, called mi vit tiem (“mee veet team”) in Vietnamese, is one of them. It’s super popular in Saigon (my birthplace, aka Ho Chi Minh City), but it’s also time-consuming to make from scratch (you have to roast a duck).To work the hearty noodle soup into my regular rotation, I developed an easygoing roast chicken iteration for my book,越南食物任何一天亚搏电竞。所有的成分来自普通超市。然后我必须考虑剩下的感恩节火鸡，并提出这个配方，它使用了肉汤的即时锅来快速提取最大味道。人们经常用假日鸟的未吃的零件和位制作土耳其汤，所以为什么不煮亚洲面条汤？诀窍是帮助美国感恩节火鸡转向东方。它可以通过恒星茴香和中国五种香料，加上酱油和芝麻油等姜汁和芳香剂来实现。中国岩石糖通常为肉汤添加轻微的甜蜜圆形，以营造丰富的富含蜜蜂的表面，但我发现富士苹果可以实现这一结果，却也是如此。味觉蘑菇借给咸味，朴实的深度。较薄，精致的常规超市的细腻约15分钟软化。（如果使用亚洲市场的花哨，厚蘑菇，期待浸泡时间更长。）当干蘑菇不可用，使用新鲜的雌克或Cremini蘑菇，并在烹饪前加入¼杯水。为土耳其部分，simply use the backbone, add a wing or two and maybe the neck and gizzard if they’re available. You can combine raw and roasted parts, if you like. This is a great recipe for whether you’re roasting a traditional whole bird, using a spatchcocked (butterflied) turkey, or the separate parts.Once the broth is done, you can hold it in the fridge for days. Over the post-Thanksgiving weekend, serve up bowls of roast turkey–egg noodle soup, which I’d call mi ga tay(“Mee Ga Tey”），这意味着西鸡的鸡蛋面条。

Kuy teav, a rice noodle soup traditionally served for breakfast in Cambodia, takes on layers of flavor from shrimp, pork, and vegetables. In Deana Saukam’s version, you ladle the rich stock over crisp lettuce leaves and rice noodles then top to your liking with herbs, sliced chiles, soy sauce, and lime.Slideshow: 更多的面条汤Recipes

Sometimes a ramen fix is just the right thing, and this quick and easy version fromFood & Wine’s Justin Chapple hits the spot. The addition of white miso and runny eggs are key to making it feel more special than standard chicken noodle soup.Slideshow: More Ramen Recipes

Chef Stephanie Izard is hooked on these plump, chewy silver needle noodles that she discovered in China while researching for her Chicago restaurant Duck Duck Goat. Here, she makes a spicy, squash soup with shrimp stock and sambal and stirs in the noodles right before serving. If you would like to make this soup vegetarian, feel free to swap vegetable broth for the shrimp stock.Slideshow: More Noodle Recipes

L.A.’s rising chef Tin Vuong reveals six essential tips for making the Vietnamese noodle soup.

Star Chef Ivan Orkin，拉面的道路并不容易。