Ingredients:
8 oz rice vermicelli noodles
1 tbsp vegetable oil
2 cloves garlic, minced
1 inch piece of ginger, minced
1/2 cup chopped onion
6 cups chicken or vegetable broth
1/2 cup chopped bok choy
1/2 lb shrimp, peeled and deveined
2 eggs, beaten
1 tbsp fish sauce
1 tsp sesame oil
Salt and pepper to taste
Chopped green onions and cilantro for garnish
Instructions:
Cook the rice vermicelli noodles according to package instructions. Drain and set aside.
Heat the oil in a large pot over medium heat. Add the garlic, ginger, and onion and cook until fragrant, about 2 minutes.
Add the broth and bring to a boil. Add the bok choy and cook for 2-3 minutes, until tender.
Add the shrimp and cook for another 2-3 minutes, until pink and cooked through.
Pour the beaten eggs into the soup in a thin stream, stirring constantly to create ribbons.
Add the fish sauce, and sesame oil and season with salt and pepper to taste.
Add the cooked noodles to the soup and stir to combine.
Garnish with green onions and cilantro and serve hot.
