My Vietnamese choice was “Vietnamese Spiced Beef & Noodle Broth.” We often go to our favorite Vietnamese restaurant for a noodle bowl and I was intrigued with the ingredients of this recipe because it’s nothing like what we order. The broth was made up of previously prepared broth (I used organic, purchased broth) and added whole cloves, peppercorns, gingerroot, cinnamon sticks, star anise, and green cardamom pods.
This combination was cooked in a slow cooker for three hours on high, by which time the broth was permeated with the spices. The rice noodles were then cooked enough to soften. These were placed in the bottom of the bowls and topped with thin beef tenderloin slices, bean sprouts and green onions. Garnish was a combination of mint leaves, cilantro leaves and lime wedges. We decided to skip the red chili pepper.
The broth was very tasty; spicy yet palatable. We loved this dish and I will certainly make it again. It was easy to make and using a slow cooker gave me time to do other things rather than watch the pot simmering on the stovetop.
As I perused the remainder of the recipes, I saw many that I would like to make. I do give 150 Best Indian, Thai, Vietnamese & More Slow Cooker Recipes two thumbs up for being easy to follow, uncomplicated and for using ingredients that could easily be found in the ethnic section of many grocery stores.
(Reviewed by Irene Watson for Reader Views)
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