A few months ago a very good friend of mine, Marco, introduced me to a small Hong Kong style cafeteria in Chinatown: Andy and Dobe.
This place makes wonderful steaming bowls of rice and soup, topped with delicious bbq duck and pork at a great price (emphasis on the great)!
Inspired by a recent trip there, I (along with Moos and Toni) constructed a soup using regional ingredients (we also had tons of leftovers that we wanted to use!). Since I’m in Mexico at the moment, I used ingredients that are easy to find here. Please feel free adapt it according to the ingredients you have available.
Andres and Dobito
yields 6 servings
Ingredients:
2 L. broth (preferably pork or duck)*
1/2 c. Chinese rice wine
1.5 tblsp ginger, grated
1 tblsp garlic, minced
1 cucumber, cut in julienne
1/2 jicama, cut in julienne (use daikon for a more pungent taste)
4 bock choys, sliced
roasted pork, thinly sliced
roasted duck, thinly sliced
chives and/or green onions
rice noodles
salt
2 L. water (for the noodles)
Since we already had the broth, pork, and duck this was a super easy meal to prepare!
Heat the 2 liters of water in pot over high heat, this will be used to cook the noodles. In another pot heat the 2 liters of broth over medium-high heat. Once the broth is simmering reduce the heat to medium-low and add the garlic, ginger, bock choy, and rice wine. Hopefully by this time the water for the noodles is boiling, turn off the heat and add the rice noodles and let them cook for about 3 minutes.** Try the noodles and make sure they are cooked to the desired consistency. Taste and season the broth. Divide the noodles equally among the bowls and pour desired amount of broth. Carefully place the jicama, cucumber, cooked bock choy, roasted pork, and duck on the bowl. Sprinkle green onions and chives.
I like to have some chiles (like these ones) and soy sauce available so that each diner can season their soup.
Hope you enjoy your simmering bowl of soup!
Kitchen Nani 