David Bo Ngos Soo Chow Soup Food

BOK CHOY SOUP

Steps:

• Heat the sesame oil in a medium-sized pot over medium-low heat. Add the zha cai, ginger, and whites of the green onion. Saute for 3 to 5 minutes, or until they become fragrant and just start to brown.
• Add the vegetable stock and bring to a boil.
• Add the bok choy and bring the stock back up to a simmer. Cover the pot and cook until the bok choy is tender, about 5 minutes.
• Add the greens of the green onion and a drizzle of sesame oil if desired. Adjust the seasonings to taste with a pinch of sugar, salt, or a splash of the zha cai pickle liquid. (*Footnote 2)

DAVID BO NGO'S SOO CHOW SOUP

Steps:

• Place the soup in a large pot over low heat. Over a gas burner or under the broiler, char the clove-studded onion and the ginger root and then wrap them in cheesecloth along with the star anise and cinnamon. Place the cheesecloth bag in the soup, along with the parsnips and salt, and simmer for one hour. Remove the spice bag and stir in the hot chili sauce and the fish sauce.
• Meanwhile, use a very sharp knife to slice the sirloin against the grain into paper-thin slices and set aside. Cook the noodles, drain and set aside.
• Divide the mung bean sprouts and minced chili peppers evenly between six very large bowls. Divide the cooked noodles over the sprouts and top each with an equal portion of sliced raw beef. Bring the soup to a rapid boil and ladle it over the noodles and meat, which will cook immediately. Garnish each bowl with coriander, scallions, mint, basil and a slice of lime, and serve immediately.

BONGO BONGO SOUP

Steps:

• Preheat broiler unit of oven.
• Puree oysters and their juice, and spinach in a blender.
• Heat milk in a large saucepan and add puree, butter and A-1 sauce.
• Bring to simmering point. DO NOT BOIL!
• Mix cornstarch with water and add to soup to thicken.
• Season with salt, pepper, worcestershire and tabasco.
• Ladle into 4 oven-proof bowls and garnish each with whipped cream.
• Put bowls under broiler until cream is browned.
• Serve.