I may have skipped last week’s French Fridays with Dorie, but there was no way I was going to skip this week’s. I crave soup went the weather gets cool, and this Spicy Vietnamese Chicken Noodle Soup is full of flavors I love– chiles, cilantro and coconut.
There’s a lot of flavor packed into this coconut broth, as it’s infused with ginger, cilantro stems or root, coriander, star anise and peppercorns. I threw in some lime leaves and a bashed lemongrass stalk, too. I went heavy on the lime juice and fish sauce to give it extra twang. This is the kind of soup where, when you’re almost to the bottom, you set down your spoon and pick up the bowl to slurp up the rest of the broth and noodles.
Oh, and by the way, my friend Lauren and I went to one of Dorie’s book events in NYC the other night. She’s so warm and she’s truly happy to meet us. If she’s on the road near you, don’t miss her! And she’s funny, too…if this cookbook thing doesn’t work out for her (ha!), there might be a career in stand-up waiting.
Yeah, that’s right– a new Dorie book means a new group! Laurie started up French Fridays with Dorie (which, for some reason, I keep calling “French Fries with Dorie”), a weekly celebration of the recipes in Dorie Greenspan’s gorgeous new book Around my French Table.
Things have been more than a little disorganized here…boxes are everywhere, butcher paper is tied and stacked like bales of hay, and the kitchen counter is pretty messy. I thought I might miss the first party, and have to skip making these gougères. Then I thought again, and realized I could really use a glass of wine and some snacks!
Gougères are little cheesey puffs made with a pâte à choux base. If you’ve never prepared choux paste before, it’s not hard (I even made this batch by hand), and in my opinion it’s one of the most fun things to make! I used gruyère cheese in mine, but you can use whatever grating cheese flots your boat. Salty and good!