1 teaspoon vegetable oil
1 onion, thinly sliced
3 cloves chopped fresh ginger root
1/4 cup finely chopped green chili pepper leaves
1/2 bunch fresh parsley, chopped
3 green onions, chopped
3 vermicelli corn noodles
1 cup water, divided
1 heavy cream, sifted and tumbled
In a large bowl, heat water to boiling; add oil and stir until smooth. Remove from heat.
Return 1/2 cup of water to pot; add ginger and chili flakes. Mix briefly. Do not stir too much, or vegetables may split. Bring boiling to a gentle boil. Remove from heat. Cut green chillis into jagged slices; drain.
Add to soup the remaining 2/3 cup water, return to refrigerator. Stir together thoroughly (22 cups or more should be used). Stir herbs and black pepper into soup. Serve hot with rice, or lime marinade for red wine Note: The following recipe will make 16 medium bean flops. Cut into bite size pieces.
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