Thursday, July 10, 2014

Best Blueberry/ Buttermilk Pancakes

    Pancake is a flat cake cooked in a frying pan or griddle and considered America's breakfast food.  When I first came here nearly 20 years ago, I asked my brother stopped at a pancake house just because of the picture on the sign looked like "Banh Xeo".  The order came with a mile high pancake stack  with butter, honey, syrup, and jam on the side.  There is too much of a serving and too different for my taste bud.
      However, my kids are growing up here breathing the same air, eating the same food with their classmates. I am slowly adapted and expanded my "foodie" knowledge through them.  Our after school conversation were filled with enormous information about the day and food is an important subject.  Mom, do you know...? What did you have at school today? Mom, we had rice Mexican style but they were ..? etc. God bless me having two sweet children.  They have always taught me, changed me, challenged and shaped me continually, always for the better.
     That is the reason this post as other "Non -Vietnamese food" is appeared in "Vietnamese Soul Food" because I do not want to feed  my kids frozen pancakes all the times and they can make pancakes like Mom's.  This recipe based on Best Buttermilk pancake of Cook's Illustration and can be easily half, double. The amount of leavening agents is less than Pillsbury's  by one half (1/2) but produces light and fluffy pancakes. Omit sour cream if not available-the pancakes still good. Less is more sometimes. Right? Find out for yourself if you haven't using this recipe yet.

Make 4 servings: 
2 cups (10 oz) all-purpose flour (bleach Gold-Medal)
2 Tbs sugar
1 tsp baking powder(aluminum free double-acting)
1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 Tbs unsalted butter, melted in microwave and cooled briefly,
Vegetable oil for griddle or nonstick pan (12 inch)
Pure maple syrup, jam, butter for serving
Fruit for garnish (optional)

  1. In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt.  In another bowl (use a large glass measuring Pyrex cup if you can) whisk sour cream, eggs together first.  Then whisk in buttermilk to egg/cream mixture until smooth. Pour wet to dry ingredients, gently whisk/stir until almost incorporated.  Add melted butter and mix just until the batter evenly moist-large lumps disappear.  Do not overbeat . Batter will be slightly thick and lumpy.  A few streaks of flour is ok.  Set aside for 10 minutes.
  2. Preheat a griddle to 350 oF .  (If you are in such a hurry 375 oF is ok too) or large nonstick pan over medium high heat.  Lightly grease griddle/pan with  a thin layer of oil.  Work in batches, pour 1/4-1/3 cup batter onto the griddle/pan 1 inch apart. Cook undisturbed until bubbles rise to surface and begin to break, and the edges start to dry, 2-3 minutes.  Check underside of one pancake to make sure it is nicely brown.  Then flip with a thin, wide spatula.  Cook 1-2 minutes longer until second side is golden brown.  Repeat with remaining batter.  Serve immediately or keep them warm on wire rack/single layer in warm oven until finish remaining the batter.
  3. Cooked  pancakes, sealed in freezer bag, will keep up to 2 days in the fridge and 1 month in freezer. Frozen pancake can be reheated 5 minutes in 350 oF oven.
-Sourcream can be omit if not available and the batter will become slightly thinner but still produce good pancake.
-Blueberry buttermilk pancakes:  1 cup fresh blueberry can be fold in the batter at the end before resting. If use frozen blueberry, add about 1 Tbs into each pancake on the griddle to prevent blue color pancakes.

Monday, June 30, 2014

Lemon Curd Macaron

Another macaron recipe from Thomas Keller's cookbook-Bouchon.  This recipe contains a higher ratio of almond flour and powder sugar to egg white.  The final product is very good but a little more chewy than the one with less almond flour and powder sugar.  Let's try and see if you like it.  They're Bouchon Bakery's biggest seller.  They are real chewy inside when I baked them per timing instruction so I increase baking time 5-8 minutes longer.  No need to wait and there is no cracks.  Lemon curd should be made on the day before.  This is a large recipe,  half it if you want to or freeze them in the freezer up to 2 weeks. Thaw in the fridge for 3 hours and take out of the fridge 1/2 to 1 hour before serve.

212g Almond flour
212g Powder sugar
82g & 90g egg white
236 g granulated sugar plus a pinch for egg whites
2/3 cup water
1 vanilla bean, split lengthwise ( if make vanilla macaron)
Lemon yellow food color gel

  1. Line rimmed baking sheets with parchment paper or silicon liner.  Making a template for even piping size. Draw 2-2¼ in circles with a dark color pen/sharpie on a thick paper (I use brown paper bag) 1-in apart or on one side of parchment paper and turn the ink side down. Preheat oven 350 oF convection mode, or 325 oF standard oven.
  2. Put almond flour and powder sugar in a food processor and process until as fine as possible. Transfer to a mixing bowl.  If you want real fine texture, strain the powder mixture through a fine-mesh sieve and return coarse meals back to food processor and continue pulse until real fine. Pour 82 g egg white into the almond flour mixture. Scrape seeds from vanilla and add them to the mixture.  Mix them well with a spatula.
  3. Cook sugar with water  in a medium saucepan over medium high heat until the syrup reaches to 248 oF.  Place 90 g egg white with a pinch of sugar in a electric standing mixing bowl with the whisk attached and beat with medium speed (#4 of KA mixer) until soft peak.  If the egg whites reaches to soft peak before the sugar reaches to 248 oF, turn the mixer speed down to lowest level to keep them moving. Turn the mixer to medium low speed and slowly add hot syrup into the egg white. Pour it between the side of the bowl and the whisk.  Increase speed to medium and beat until forming a stiff peak about 5 minutes.  Fold 1/3 of cooked egg white (meringue) into almond mixture first and continue folding all egg white. Add food color gel when the batter still very stiff -2-3 shade darker than the color you want.  Keep folding until the batter flows like lava texture-Not too stiff or too loose.  .Transfer the batter to a pastry bag with 1/2 in. plain tip. 
  4. Place the template underneath the silicon or parchment paper.  Hold the tip upright 1/2 in. above the center of a traced circle, pipe out enough batter to fill in the circle.  Repeat filling other circles. Remove the template.  Grasp and lift the the baking sheet firm and tap the bottom down 2-3 times to spread the batter out evenly and smooth out any peaks left by pastry bag. Bake in preheated convection oven 350 oF for 15 minutes (8-10 minutes per the book) or standard oven 325 oF for 15-18 minutes.  The top will be shiny and crunchy, the inside should be slightly chewy.  The shell still stuck to the liner but the liner can be peeled off the shell gently.  The shells will be removed easier when they cool.
  5.  Set the pan on a cooling rack until cool completely.  Cont piling another sheet after putting one in the oven.
  6. When the shells are cool completely, turn half of them up.  Beat the filling until smooth. Put about 1 Tbs filling in the center with a spoon or pastry bag fitted with 3/8 in. plain tip. Top with another shell and press down gently until the filling spreading to the edge.  Layer filled macaron in a plastic container and freeze them for 24 hrs up to 2 weeks. Defrost in refrigerator for three hours.  Then bring them to room temperature before serving.

Lemon curd for filling
1/2 cup lemon juice about 3-4 lemon
3/4 cup sugar
2 large eggs plus 3 egg yolks
4 Tbs butter, cut in 1/2 inch-cubes, at room temperature
1 tsp agar powder
Whisk the agar powder to the lemon juice in a 2 quart saucepan.  Then add and whisk all other ingredients together.  Cook and whisking constantly on medium low heat until the curd is thick enough to hold the mark of the whisk and temperature should be 160 oF about 10 minutes.  Remove from heat, strain the curd through a fine-mesh sieve.  Press on the solid, scrap the curd clinging under the sieve into the bowl and discard solid remained inside the sieve.  Whisk in butter pieces (one by one ) and let it cool.  Cover with a plastic layer directly on the curd surface, chill in the fridge up to 1 week.  Remove from the fridge before use and whisk on low speed until smooth.

Monday, June 9, 2014

Chả Lụa #2-Vietnamese Pork Saugage Roll in Banana Leave

Chả Lụa, cooked ground pork rolls in banana leaves traditionally.  It is finely ground emulsified pork sausage similar to bologna sausage. The banana leave will add flavor and color to the outer of the roll.  The leaves of Musa balbisiana/Lá Chuối Hột,  a species of will banana plant, are preferred because they have a greener shade after being cooked.  In the shortage of banana leaves abroad, plastic wrap and foil is used.

In the old age, pork has to be very fresh and pound into a paste but  partial frozen or extremely cold ground pork can be emulsified successfully.  Baking powder from France "Alsa" is used in commercial Cha lua but double acting aluminium free"Rumford" works well too.  I can made good Ch̉ả lụa without baking powder and water but water and baking powder help Chả Lụa tender and springier.  Water is also increase the yield of sausage.  Increase water amount will make Chả lụa softer while less water (1/4 cup per one lb of pork) will make it crisp. Potato starch is used as a binder but I left it out one time and the texture was not too different. Fresh garlic and shallot can be used instead of  powder in this recipe.   Crushed ice can be used in place of cold ice water but the blade may be worn out sooner.

After  being emulsified at step 3, raw pork paste "Giò sống" can be shaped into round balls and cooked in broth/soup or a flat oval, or rectangle,etc and deep fried.  This recipe is less salty than the previous recipe.

Make 2 large rolls (about 1 lb & 4-5 oz water weight each roll) or 4-8 small ones
2 lb ground pork or pork butt,  sliced (with all the fat) thinly or 1 in. cubes
3 Tbs fish sauce and extra for taste
1.5 Tbs sugar and extra for taste
1 tsp black pepper coarsely ground
1 tsp baking powder, Alsa or Rumford double baking powder aluminum free
2 Tbs potato starch
1 tsp onion powder
1 tsp garlic powder
1 cup ice cold water or 240 gram of crushed ice
1 package of frozen banana leaves
  1. Arrange meat on a rimmed metal tray/baking sheet. Transfer to the freezer and wait until the meat is partially  frozen-outside is harden but inside is not solid about 2-3 hours. Put a large mixing bowl and and a large glass/cup holding 2 cups water in the freezer at the same time with meat.
  2. Take the meat and bowl out. Grind the meat with a large dice (1 in. cubes) or medium dice (thinly slices) first into the cold bowl.  At the end, return a handful of ground meat through the hopper to push all unground meat out . Graduate to smallest dice.  Mix all remaining ingredient in a small bowl except water and add to the ground meat, stir to blend well.  Return the meat to freezer, wash the grinder.  If use ground meat, mix with other ingredients except water and freeze for 2-3 hours until semi-frozen.
  3. Put ground meat to a food processor. Work in batches if use a small food processor.  Add 1/2 cup of ice cold water and process until water is absorbed, add remaining 1/2 cup water and continue process about until the texture is smooth and shiny about 3 minutes total.  Stop and clean the side with a flexible spatula at 1 minute interval.  Cook a tsp pork mixture in microwave 15-20 seconds, taste and adjust seasoning if needed.  The pork paste can be wrapped and steamed at this time or transfer meat to a bowl, cover with a plastic wrap directly on the surface of the meat to prevent oxidation.   Chill in the fridge overnight and wrap when you ready to wrap it up. Divided the meat into 2 portions for large rolls or 4-8 for small rolls and wrap them up.  
  4. Steam until internal temperature should register at least 160 oF about 30-45 minutes for large rolls and 10-20 minutes for small rolls. Keep the steam steady but no need to have vigorous boiling water.  The large rolls can be boiled in gently boiling water about 30 minutes.  Remove from heat, let it cool down at room temperature.  Use right away as an appetizer or in other dish as sandwich, Banh Cuon, Bun Bo Hue, etc or store in the fridge up to a week, or freeze for longer time.

Wrapping In Banana Leaves

There is not enough banana leaves for the outer layer so foil is used here.  Banana leaves are sold frozen in plastic package.  Leftover leaves can be rewrapped and freeze again. The banana leaves is easy to be torn along the vein direction. If you use all banana leaves, 2-3 layers are needed with direction of the veins turns 90 degree from another layer to reinforce the strength.The leaves have two sides:  shiny and dull.  The shiny side is always on the exterior and interior of the roll.  The outermost layer should have the vein parallel with the length of the roll.

Use a cutting board (12 in x14 in.)or a rectangle tray as a measurement guide. 
 Cut one piece kitchen twine (14 in.) lay it on the board
.  Cut of one piece of foil to cover the board atop of the twice. 

Arrange a layer of banana leaves atop of foil, overlap them if the leave not big enough.  
The vein direction is not important here but keep them in one direction.

Cleanse both sides of the leaves with moist washcloth/napkin 

Use a spatula spreading the meat paste into the center
 and form a log along the width of the board except 2 inches each end.
 No need to oil the leaves

 Press down gently to deflate any large air bubble inside while forming the log shape.

Bring both short ends together.

Push the edges close together and run fingers down until feeling the meat.

 Fold the edges down halfway. 

And fold again. 

Grab the twine and tie a knot.

Feel the meat at one end and fold it gently.  Stand the roll up on the fold end

Fold the top edge inward;pressing firm but gently to the meat to form a square shape.

Turn the roll upside down and fold the other end in the same manner.
Cut a long piece of twine about 4 time of the board's length.  
Place one end of the roll on the middle of the twine and tie like a package. 
Making a loop at the end to help to remove the cooked rolls (Optional)

Tuesday, June 3, 2014

Grilled Beef with Lemongrass-Thịt Bò Nướng Xả

    The lemongrass aroma from the grill is simply irresistible. Ricky, my boyfriend loves the flavor so much that he poured all the leftover marinade on the beef when we had a picnic at Crater Lake last summer.  He said this was going to make everyone came here wanted to eat.
     Lemongrass is the main flavor. It is sold fresh or frozen at Oriental store.  The beef can be cooked on the grill with skewers or in a grill basket, on a griddle, and even in a pan too.  I used "Three Crabs" fish sauce in the recipe but any fish sauce can be used.  Each flank steak weights slightly different, so adjust the fish sauce and sugar amounts accordingly.  Flank steak (also know a London broil) is flavorful but any tender cut can be used. When flank steak is sliced thinly against the grain, you do not have to worry about overcook.
     They can be served as an appetizer,  or with vermicelli,  or bread, or rice paper, or rice. Today we eat them with rice, rau sống ̣(mixed green and herbs) and nước mắm chắm (sweet and sour fish sauce)

Serve 4-6 as main dish, or 8 as an appetizer

1 flank beef  (weight varies from 1.5-2 lb), I got one 30 oz (1lb&14 oz) for this recipe.
2 garlic cloves, peeled and minced
2 medium Asian shallot, peeled, minced
2 stalks of lemongrass, prepared as previous Lemongrass post
3 Tbs fish sauce
3 Tbs sugar or packed brown sugar
1/4 tsp salt
1 tsp ground black pepper
2 Tbs vegetable oil
Metal or Bamboo skewers,( about 30-32 skewers/10 in. long, soaked in water for 30 minutes before using)
Cooking rice, thinly slice cucumber, tomato, lettuce, herb to serve
1/4 cup roasted peanut, coarsely crushed
1/4 cup thinly sliced green onion
2 Tbs vegetable oil
Cooked rice to serve
Dipping sauce
1 garlic clove, finely minced
1 small hot red chili, finely minced
1 Tbs sugar
1 Tbs fish sauce
1 Tbs water
Lime juice to taste, about 1-2 Tbs
  1. Trim any visible fat, cut into halves lengthwise. Then thinly slice against the grain on a slight angle into 1/8-1/4 in. thick slices.  This is a tough cut so the thinner the better. Put lemongrass, shallot, garlic, and salt in a mortar and pound into a fine paste or use a blender or food processor if you want too.
  2. Transfer the paste to a large bowl, add sugar, fish sauce, ground black pepper and beef.  Mix well, cover and marinate at least 1 hours over a counter or overnight in the fridge.  Take the meat out of the fridge 1 hour before grilling. Soak skewers. Thread beef onto skewers.
  3. Heat 2 Tbs oil in a small sauce pan.  When the oil is shimmering, remove from heat and add green onion slowly to prevent over foaming. Mix all ingredients of dipping sauce together in a small bowl. Stir well, and add lime juice, taste and set aside.
  4. Preheat the grill to medium heat, lightly oil the grate. Grill skewers in batches, turn over once with a tong until beef is medium about 4 minutes total or grill one side until brown about 3 minutes, turn and grill until brown  about 3 more minutes. The skewers was covered during grilling on my portable gas grill.  Put all skewers in a platter, sprinkle green onion oil and crushed peanut atop.
  5. Serve with rice, thinly sliced cucumber, tomato and mix of herbs and lettuce, and dipping sauce. 


Wednesday, May 28, 2014


Lemongrass is a herb looked like grass and widely use in Vietnamese cooking as well as medical.  It has a light, fresh, citrus aroma with earthy undertones. We can buy it fresh or frozen at any Oriental stores. I hardly cooked with frozen one.  A medium size stalk is yield about 3-4 Tablespoons.

They can be sold by weight or by bundles. If you can pick- medium size is best.  These are not too fresh but still good to use.

Trim the stem ends, remove  dry,brownist, bruises outer layer.

Chop the stem ends higher if needed. Discard tough stem ends.

 Trim off the the leaves below the connections between leaves and stem and discard.


 Cut the stems up to 6 inches. Save the tops for making soup.

Thinly slice the white tender stems with a vegetable slicer crosswise (again the fiber) or smash them first with a knife, or meat tenderizer, etc. and use a knife to slice them thinly.
Then finely chop lemongrass slices with a knife or food processor or pound/smash them into pulp in a mortar and pestle.

Durian GlutinousSticky Rice-Xôi sầu Riêng

     Durian has a powerful aroma which can keep people away and get the fruit banned from some public areas and transportation as airplane, hotel, etc.  However, it is considered the King of fruits in Southeast Asia and its rich custard edible flesh is be used to flavor food especially sweet edibles.  Learn more about this unique fruit in "A love letter of a smelly fruit" in The New York Time and in "Nation Geographic".
    I make the durian sauce first and let the flavor developed for 2 hours; then use the sauce to flavor the sticky rice later. Glutinous rice can be cooked in a saucepan without soaking or but it needs to be soaked for steaming. We do not need artificial flavor or color. Fresh coconut milk is even better but I am getting spoiled by convenience of canned coconut milk instead of shredding coconut by hand here . There are another custard durian sauce with egg yolks and flour to serve with sticky rice which is called "Xôi Xiêm"

 Make 4 snacks:

1½   cups glutinous rice, rinsed and soaked in cold water overnight or warm water for 2 hours
1      lb frozen durian pulp, thawed overnight in the fridge
1      14 oz can of coconut milk 
1/4   cup sugar and extra for taste
½     tsp and 1/8 tsp salt
3-4  fresh or frozen panda leaves (omit if you can not find them) 
  1. Bring coconut milk with  sugar, 1/2 tsp salt and 2 panda leaves in a medium sauce pan  over medium high heat  stir occasionally.  When seeing bubbles, gently stir thawed durian pulp in and reduce the heat down to  low and simmer about 3 minutes until durian heat through and sugar dissolved.  Gently stir but not turn the durian (so the top of durian pulp still look pretty on the plate) because when durian contacts hot coconut milk mixture, it will start to melt. Stir, taste, and add more sugar if needed.  Remove and discard panda leaves. Let it cool down, cover and and set  on the counter for at least 2 hrs or overnight in the fridge. 
  2. Rinse and soak the rice in warm water for 2 hours.  Rice is ready when it is soft and broke down easy when being pressed between fingers.  Fill water about 1/3-1/2 depth in the steamer pot and bring it to a rolling boil.  Place the soaked rice in a medium sieve  and rinse it under running water until clear water come out.  Put remaining panda leaves into the steamer basket and put rice on the top with 1/8 tsp salt (If the steamer's holes is too large>1/8 in., cover the holes with 2 layers of cheese cloth) and set it on the pot. Make a few wells in the rice to help steaming more even.  Cover and adjust the heat to keep a steady but not furious boil.  Steam and make a quick stirring every 10 minutes with 3 Tbs durian sauce each time until the rice is fully tender about 30 minutes.  Checking periodically to make sure the water is not running out.  Stir in the last 3 Tbs of durian sauce.  Remove from heat, cover until serve.
  3. Divide the rice into small bowls or plates, top with durian pulp and sauce.  Serve warm or at room temperature. Leftover sticky rice and sauce can be chilled in the fridge for 1 or 2 days and warm up in microwave before serve. 

Sunday, May 25, 2014

Korean Spicy Beef Soup (Yukaejang)-Bò Nấu Cay kiểu Đại Hàn

    Yukaejang is a hearty, fierce red, spicy (or not) soup-like Korean dish, made from shred beef, sweet potato (glass) noodle and vegetable as fernbrake, large green onion, mushroom, bean sprouts, taro stem, etc.  It is consider a healthy dish  and usually serve with a bowl of rice and kimchi.  The soup tastes better the days after.
     I could not find taro stems so I used the whole bag cooked fernbrake.  Korean light soy sauce is light in color but saltier than regular soy sauce is used to flavor the broth.  Keep an opened chili package in an airtight box or package in freezer to  preserve freshness.  A mild hot coarse ground chili pepper will keep the heat down. It is only took less than 1 hour to cook beef with a pressure cooker.   There are three kinds of green onion I found at a local store, Sunrise: a very large one like America Leek about 2-3 each in a bundle, a medium size about  the fingers size about 6 per bundle, and regular size green onion.

Make 6-8 servings
2      lb beef:  brisket or beef chuck or your favorite cut of beef stew
1      large yellow onion, cut in wedges
6      whole garlic clove. peeled
1      tsp whole black pepper, lightly cracked
10    cups water
1/2   large Korean daikon, cut in chunky pieces
½     lb bean sprout
1      bunch large or medium Korean green onion or 2 bunches of regular green onion
1      lb boiled fern brake (package with water)
½     lb oyster mushroom or any kind available
4 ½ Tbs coarse ground Korean chili 
6     Tbs light soy sauce for soup ( it is different from light soy sauce with less sodium)
2     Tbs sesame oil
1     Tbs vegetable oil
1 ½ Tbs finely minced garlic about 6 garlic cloves
1     tsp sugar (optional)
4     eggs
1/2  lb sweet potato noodle (optional)
8 cups cooked rice
Salt and pepper to taste
  1. Put beef and 10 cups of water, 6 garlic cloves, 1 onion, daikon, black pepper in a large pot and bring to a boil.  Then lower the heat down, cover, simmer until the meat is tender and easy to pull apart with a folk or chopsticks about 1.5-2 hours.  If use a pressure cooker, add everything in the pot, set on high pressure setting.  Cover, lock and cook on high heat until it reaches high pressure (indicator will pop). Reduce the heat down to medium low to maintenance the pressure and cook 35 minutes. Remove from heat, let the pressure drops by itself.  Remove the meat, set aside.  Strain the broth, keep daikon but discard others. When the meat is cool, shred into small pieces (2 in x 1/8 in or 2in x 1/4 in.) and put into a large bowl
  2. While the meat is cooking, prep for all veggies and keep them separated: trim, cut, wash, rinse, drain and blanch.  Remove fernbrake from the bag. Use you fingers, snap off the tough ends, cut into 2-in length. Trim both ends of green onion and cut into 2- inch length, slid the thick white part in halves lengthwise. Trim ends of mushroom and cut large cap into 2 or 4 pieces, Bring a large pot of water with some salt to a boil on high heat. Blanch veggie separated: start with bean sprout for 1-2 minutes, take them out by a strainer.  When water is boiling again, stir in mushroom for 1 minute, take them out by a strainer like beansprout. Repeat with green onion but need to put blanched green onion in ice cold water to preserve the greenish.  Cook fernbrake last in the same water longer 5 minutes. Squeeze blanched veggies firm but gently to get rid of extra water.  Place them into the beef bowl. except green onion.
  3. Add  2 Tbs sesame oil, 4 Tbs Korean light soy sauce, 1.5 Tbs finely minced garlic, 4 Tbs coarse ground Korean chili  to mixed veggies.  Mix well.
  4. In a large heavy bottom pot, heat 1 Tbs vegetable oil over medium high heat.  When the oil is shimmering but not smoking.  Remove from heat. Stir in 1/2 Tbs chili flakes.  The oil will turn slightly red.  Stir  mixed beef veggie into the chili oil.  Return to the stove, toss well over medium high heat.  Then add the broth.  The broth should cover all ingredients. Bring it to a gently boil, taste and add 1 tsp sugar to round up the taste and add more soy sauce if needed.  Then cover and simmer for 1 hour over low  or medium low heat.  Add green onion at the last 10-15 minutes.  
  5. Cook rice (if you need instruction let me know)
  6. Cook noodle:   Bring a large pot of water to a boil over medium high heat.  Add a little salt and sweet potato noodles.  Then wait for the water returns to a boil.  Turn the heat off and cover for 15-20 minutes. Check the noodle for softness.  Drain noodles.  
  7. Season the soup with extra salt if needed.  Add slightly beaten egg to the soup.  Add a small portion of noodles in a soup bowl, cover with hot soup, sprinkle with freshly ground black pepper. and serve with a bowl of rice.