Tuesday, April 20, 2010

Chew Chow

And the noodle soup obsession continues!

Thick rice noodles! Our favorite!

We peeled a pound of shrimp! I definitely need to learn a faster way to peel.
Fried garlic and shallots...makes ALL the difference

Fish balls, beef tendon balls, scallions, cilantro, bean sprouts, and ground pork
The broth...four hours of simmering paid off (unstrained...it looks kind of gross, but it was really good. I'm still trying to figure out what's missing. It wasn't as complex in flavor as the ones in restaurants)
My MUCH smaller bowl of noodle soup
(Matt's GIANT bowl of noodles with TONS of Thai fried chili paste, you'll never catch him eating a bowl of noodle soup in another color)

WE MADE CHEW CHOW from scratch!
Not to toot our own horn or anything...(you can feel that I'm going to do it anyways, huh?) but this turned out pretty darn good for our first time around! We are definitely going to make this again and try to perfect the broth recipe. It's a keeper.

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