Asian Wedding Soup: Pho Fusion or Confusion?

Friday, January 14, 2011

asian-meatball-soup-3

Have you ever heard of Asian Wedding Soup?  Neither have I.  I did a quick Google search on it and didn’t find anything either.  Actually, I just made the name up because this soup was intended to be an Asian counterpart to traditional Italian wedding soup, which is also a misnomer as that dish has nothing to do with weddings either.  But, it works for me and I’ll tell you why.

Italian wedding soup is a a traditional Neapolitan soup containing greens, little meatballs and pasta suspended in a clear broth.  It gets its name from the harmonious “marriage” of flavors of the ingredients in it.  My Asian Wedding Soup works much the same way.  It also contains greens, little meatballs and pasta suspended in a clear broth.  And, the flavors all marry very well together.  Except that instead of spinach or escarole, this soup contains baby bok choy and Napa cabbage.  Instead of pastina, it has rice noodles.  And, while both soups contain little meatballs, the Asian version is made with pork and minced shrimp, and is flavored with garlic, ginger, scallions, soy and fish sauce.  Even the broth is different, permeated with hints of coriander, ginger, clove and star anise.   So, while the basic components of both soups are the same, they differ greatly in execution.  The broth is based on the Vietnamese Phở Gà.  It’s like a pho fusion or a confused pho, depending on how you look at it.   Either way, I thought the dish was a big hit.

asian-meatball-soup-5

read more >>

more of what\'s cooking...

La Tavola della mia Famiglia: Pasta e Lenticchie for a Prosperous New Year

Sunday, January 2, 201127 Comments

When I was a little girl, my grandfather worked as a longshoreman for the New York Port Authority.   For most of his career, he worked the night shift.  This meant that from Monday through Friday, he was rarely ever around at dinner time.  As a result, my Nonna  usually …

Roasted Rainbow Carrots with Maple-Mustard Glaze

Monday, September 20, 201025 Comments

I was blessed with another batch of beautiful rainbow carrots in my basket from Suncoast Organics this week.  You may recall that the last time I had some, I pickled them with some daikon radish and made a lovely Do Chua.  This time, I wanted to show the carrots …

La Tavola della mia Famiglia: Pasta con Broccoli

Sunday, August 22, 201027 Comments

Pasta con Broccoli, or Pasta with Broccoli has been a staple meal in my family for as long as I can remember. My grandmother made it. My aunts all make it. My mother makes it, and I do too.  It’s not only because it is an incredibly quick …

Boiled Kale with Fried Eggs and Toast

Thursday, August 19, 201014 Comments

Boiled Kale with a Fried Egg and Toast is the simplest of simple dishes, yet it is so incredibly delicious. It’s just kale, simmered in chicken stock with onions, and served on toast with a luscious, gooey, runny fried egg on top. If you’re feeling really daring like I was, you can also fry up some bacon to toss in the mix. No fancy bells and whistles here. Yet, once I began thinking about this guileless little dish, I couldn’t stop!

TWD: Oatmeal Breakfast Bread

Tuesday, August 17, 201027 Comments

Summer is almost over.  Hurray!!!  I have to admit, Summer has never been a good friend of mine.  Between the oppressive heat and humidity, hurricane season, and eleven weeks of school vacation, by this time each year, my nerves are raw.  I know, I know – why in …

Do Chua (Vietnamese Carrot and Daikon Pickle)

Friday, August 13, 201020 Comments

Are you getting sick of me talking about Suncoast Organics yet?  I hope not, because I’m going to talk about them again.  This week I got the prettiest rainbow-colored carrots in my goodie box.  Another “first” for me. I’d seen pictures of them in cookbooks and magazines, but …

Sweet and Spicy Wickled Okra

Friday, August 6, 201026 Comments

I’ve been having lots of fun thinking of different ways to use up the fruits and veggies in my weekly produce basket from Suncoast Organics.  Each week they offer several interesting and unusual items that I rarely, if ever, see at the supermarket -  like the yardlong beans …

Snapper Veracruz, Chef Luis and Me

Sunday, June 27, 201011 Comments

One of the highlights of any cruise is visiting the various ports of call on the itinerary.  The sea days are fun and relaxing, but I really love going ashore and soaking up some local color.  As many of you know, one of the stops on my most recent …

Moros y Cristianos

Sunday, April 11, 201014 Comments

A few days ago, I shared my secrets to making the perfect (to me) Cuban sandwich, one of which was a succulent and juicy, marinated roast pork or lechon asado.  But, man (or woman) cannot live by Cuban sandwiches alone.  No, no, no!  One also needs a few …

kiss the cook!

Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

Just Browsing?
55 Knives
follow me!

    Follow Me on Pinterest



    Friday Food Lust



    Fine Cooking