Tuesday, June 2, 2009

Daikon the Korean Turnip

Here is my super fast Vietnamese Soup that uses turnips. My kids love it
(but maybe my kids are weird).

1/2 lb. ground or chopped shrimp, or pork, or chicken, or turkey or any
combination thereof (whatever you have)
1/2 tsp. white pepper
1/2 tsp. salt
2 tsp. fish sauce
1 egg
3 Tbl. finely chopped onion

Put this all in a food processor and pulse until it is a lumpy paste, about
15 seconds. Or chop it all up little and mix in a bowl. Set aside.

Soup Broth:
1 Tbl. oil
1/2 onion chopped fine
1 clove garlic chopped fine
1 tsp. chili flakes
3 Tbl. fish sauce
4 ripe tomatoes quartered, (optional)
2 daikon (Korean turnip) peeled and sliced thin
5 c. chicken or beef or pork or vegetable stock (whatever you would like)
2 c. water
1 tsp. shrimp paste
1/4 tsp. salt
1 tsp. lime juice

Heat the oil. Fry the onion and garlic and fry just until nice and
fragrant. Add the chilies, fish sauce, and tomatoes. Fry for 1 minute.
Add the daikon, broth, water, shrimp paste, salt and lime juice. Bring to a
boil. Reduce heat to a nice simmer. Scoop heaping spoonfuls of the
dumpling mixture and slip into the broth. Use all the dumpling mixture this
way. Cook until the dumplings rise to the top, about 10 minutes. Serve
over rice or rice noodles.

I hope you enjoy this. Daikon (turnip) also makes Korean pickled radish if
you like that.




Audrey, you are my hero. That's all. :)


I tried this recipe on Saturday and it was WONDERFUL! I even posted about it on my cooking blog.

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