Inspired by Vietnamese cuisine using a lot of
fresh young herbs and spouts in dishes and noodle soups, I planted a lot of
various herbs this year, and try to remember to use them all the time.
For this soup, I gathered young mustard,
basil, parsley, coriander, oregano, mint, thyme, bay and kaffir lime leaves.
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| mix herb noodle soup |
1. Sweat carrot, onion and ginger until
soft, add water and a couple of bay leaves, season with salt and pepper.
2. When simmered for 15 minutes, add in
slices of pork or beef, noodle, mustard and thyme leaves.
3. Serve into bowls, add remaining herbs
and mix into soup, and finally sprinkle kaffir lime leaves cut into very fine
strips.
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