A simple noodle dish can be so satisfying. I wanted something light instead of stir-frying the rice noodle in oil. So, I decided to make a pot of chicken vegetable soup to go with it. Just so happen that I have some chicken bones, so I threw that in along with organic celery, organic carrot, two yellow onions, a piece of smashed ginger, and lemon grass. Let it simmered for few hours and my stock was ready.
For the topping, I prepared some nai pak, fish balls, fried fish balls, tofu fish cake, ground pork and crispy fried shallots. Serve it with hot chili padi in soy sauce. Next time I might just try it with ground pork and veggie. Evy totally loved this rice noodle soup. She finished her whole bowl and requested the leftover for her dinner the next day.
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