Part of the joy of dancing is conversation. Trouble is, some men can’t talk and dance at the same time.
Ginger Rogers

I love Asian food and since I planned on watching episodes of Nashville that are backed up on the DVR I chose to sit at the island once again for a slow dinner featuring  a bowl of Vietnamese-style chicken soup, fresh scallops, and a wonderful asparagus and wilted shredded cabbage side dish…Tonight Nashville episodes

I love the Spoonful of Ginger cookbook, great recipes that satisfy the Asian crave…no need for me to change a single thing in the scallop or asparagus recipes both simple and delicious.  Click on the page images for a recipe page out of my book…

The soup, easy and full of flavor

3 cups chicken stock,
shredded chicken from one roasted Vietnamese lemongrass seasoned and roasted chicken breast, recipe posted under Asian Recipes
3 Thai basil leaves
3 mint leaves,
1 inch piece of lemongrass stalk
1/2 inch round piece of peeled ginger
1 chopped carrot,
3 sliced green onions
a pinch of 5 spice powder
1 teaspoon fish sauce or to taste

1.  Heat the stock with the five spice powder, piece of lemongrass, mint and basil leaves, chopped carrots, and green onions.
2.  Bring to a boil and turn down low to simmer for about 5 minutes.  Taste and add a pinch of black pepper and add the fish sauce simmer for another two or so minutes.
3.  Assemble some of your favorite Asian soup garnishes in each bowl and ladle in the hot broth

Suggested garnishes:

Additional basil and mint leaves shredded, green onions, bean
sprouts, cilantro leaves, jalapeño slices, and lime wedges.  I season mine with additional Japanese pepper or Asian hot sauce or hot chili sauce…