This post is brought to you by Saveur’s recipe for Hanoi noodle soup with chicken, baby tatsoi, and bok choy.
I used leftover turkey from Friendgiving, and the stock that I made from the turkey bones after the birds were carved. I didn’t have any fresh cilantro or mint as called for in the original recipe. I had frozen mint, and some of the Thai pesto I made last summer, so I improvised using those.
Also, I couldn’t find any tatsoi, so I bought some mustard greens and decided to use spinach we already had instead of the bok choy.
Mustard greens are pretty. And really delicious.
Now I’m starting to sound like the reviewers on Epicurious or the Food Network website – except I promise not to say “I changed EVERYTHING it was possible to change, and made the recipe vegan. This recipe is TERRIBLE!”
Hanoi noodle soup, inspired by Saveur’s recipe
8 cups stock
2 TB fresh ginger, sliced
3 cloves garlic, smashed whole
2 TB Thai pesto (or 0.5 C fresh cilantro), divided
0.5 C frozen mint (or fresh if you’ve got it), divided
3 – 4 cups chopped cooked turkey
1 bunch mustard greens, thinly sliced
0.5 lb. raw spinach
0.25 lb. rice noodles (preferably 0.5 inch wide)
Bring stock to a simmer over medium heat. Add ginger, garlic, Thai pesto and half of the mint (half the cilantro too if you’re using fresh). Simmer for 30 minutes.
Strain out the solids and return the liquid to the pot over medium heat.
Add turkey and mustard greens and cook for 10 – 15 minutes, until greens are tender. Add spinach and cook 5 minutes, until wilted.
While greens cook, soak rice noodles in hot water for about 10 minutes, until very soft. Add to soup and serve immediately, with remaining herbs, sliced scallions, Sriracha or chili-garlic sauce, and slices of lime.
Despite all my changes, this was REALLY good. Really really really good.
And naturally gluten-free!