Recipe - Vietnamese Chili Sauce (Dip)

6 cup Chicken broth
2 Carrots, thinly cut or sliced up
2 Celery stalk, thinly cut or sliced up
One fourth pound Chicken breast (about 1),
coarsely chopped
1 Clove garlic, minced
1/8 pack (500g) twisted vermicelli
4 Green onions, thinly cut or sliced up
1 cup Snow peas, cut, in bite size
pieces
1/8 teaspoon Soy sauce
1/8 teaspoon Ginger
Salt and pepper

In saucepan, bring broth to a boil. Add carrots, celery, chicken, garlic
and vermicelli. Simmer for 10 minutes, stirring occasionally. Add green
onions, snow peas and ginger. Simmer for 2 minutes. Add soy sauce. Season
to taste with salt and pepper. I usually double this recipe and use 24
garlic cloves and more ginger and soy sauce.
Posted to MCRecipe Digest V1 #467 by sewin hammer@imag.net on Feb 02,
1997.