Bun rieu

This is another staple from childhood, Vietnamese comfort food that I didn't much care for as a kid but have grown to like in adulthood. Like many noodle soups, we ate it for breakfast growing up. We now make this tomato-based noodle soup maybe once or twice a month, usually for dinner though. Even our notoriously picky 10-year-old enjoys this immensely.

It's just as good on a cold, wet day as it is on a warm summer day. In the winter, we use canned plum tomatoes, while in the summer, fresh vine-ripened tomatoes make it even more awesome! My mom likes shredded lettuce and cilantro as garnishes; I prefer cabbage, as it stands up better to hot broth without wilting.

The Recipe:

Vermicelli noodles
lettuce/cilantro/cabbage or other vegetable garnish

The Broth
1 medium onion, halved then sliced
*28 oz can whole plum tomatoes
15 oz can tomato sauce
6 oz can crab meat
1/3 cup fish sauce
2 quarts water
pepper

Meatballs
1 lb ground pork
2 eggs
*1/4 lb shrimp
dash of fish sauce

Boil 1-2 packages of vermicelli noodles according to directions on the package, and set aside. (My rule of thumb is 5 minutes, and then a thorough rinse in cold water.)

For the broth, saute the onion slices over medium heat until they begin to soften. Add plum tomatoes, using the back of a wooden spoon to break down into smaller pieces. Continue to saute for a few more minutes.

Add the tomato sauce, crab meat (including the liquid from the can), fish sauce and 2 quarts of water. Bring to a boil.

While the broth is coming to a boil, begin preparing the meatball mixture by adding all ingredients into a food processor. Process until a smooth paste forms. When the broth comes to a boil, drop meatball mixture by the teaspoonful into the broth. Continue simmering until meatballs are cooked through. Season liberally with pepper.

Ladle the broth over a bowlful of vermicelli noodles and garnish. Enjoy!

*Fresh tomatoes can be substituted for canned plum tomatoes when they are in season. Increase the saute time until tomatoes also begin to soften.

**My mom used dried shrimp, which she soaked in warm water for a few hours to overnight. The water used to soak and soften the dried shrimp was then put into the broth, and the softened shrimp reserved for the meatballs.

I've used a variety of shrimp, most often the small, salad shrimp that you can buy fresh in the seafood case. I've also used regular shrimp from the freezer case. I would say they are all good options, but the dried shrimp will give you a firmer, almost crisp meatball, where fresh shrimp has a softer texture. All good, though.

Ribollita

This is a hearty soup that can substitute for a meal.  Healthy and easy to make, the recipe is from Giada de Laurentis and the Food Network.

Ingredients

• 1/4 cup extra-virgin olive oil, plus some for drizzling on bread
• 1 onion, chopped
• 1 carrot, chopped
• 4 ounces pancetta, chopped
• 2 cloves garlic, 1 minced and 1 whole
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 (15-ounce) can diced tomatoes
• 1 pound frozen spinach, thawed and squeezed dry
• 1 (15-ounce) can cannelloni beans, drained
• 1 tablespoon herbs de Provence
• 3 cups chicken stock
• 1 bay leaf
• 1 (3-inch) piece Parmesan rind (this is sold at trader joe's and new seasons)
• 4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced ( I use the take and bake french bread)
• Grated Parmesan, for serving

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.

Meanwhile, preheat the oven to 350 degrees F.
Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.