Cook Without Book

             Ingredients 4 ounces   uncooked rice vermicelli 1 tablespoon   peanut oil 2 tablespoons   minced a  1 tablespoon   minced peeled fresh ginger 1/2 teaspoon   ground anise 1/4 teaspoon   ground cloves 1/4 teaspoon   ground nutmeg 6 cups   water 1/3 cup   lower-sodium soy sauce 4  sprigs cilantro; garnish 4  sprigs fresh basil or mint (garnish) 1  fresh hot red chile, halved lengthwise, seeded, and thinly sliced (garnish) 2  scallions, chopped (garnish) 2  limes, cut into wedges (garnish) 1 cup   mung bean sprouts (garnish) 1 pound   (4 cups) sliced vegetables, (such as bok choy, carrots, green beans) 6 ounces   cubed tofu Preparation 1. Soak vermicelli in boiling salted water until tender (5-10 minutes); drain and rinse. Place in cold water. 2. Heat oil in a deep skillet over medium-high heat. Add garlic and ginger; cook un...

Ingredients 1 pound   dried rice-stick noodles 5 cups   low-sodium beef broth 5 cups   water 6  scallions (2 halved, 4 sliced) 4  slices fresh ginger, smashed 2  whole star anise 3  black peppercorns 3/4 teaspoon   salt, divided 2  duck breast halves (2 lbs) 1/4 teaspoon   black pepper 1 1/2 cups   fresh mung bean sprouts                 Prep Time:  30 minutes Cook Time:  40 minutes Yield:  Makes: 8 servings (serving size: 1 1/4 cups broth, 3/4 cup noodles, 2 1/2 oz duck) Preparation 1. Bring a large pot of  to boil. Add noodles. Boil until tender (4 minutes). Rinse under cold water; drain. Set aside. 2. Add to pot broth, water, scallion halves, ginger, anise, peppercorns, and 1/2 tsp salt. Boil, then let simmer. 3. Put a large ovenproof skillet in center of oven; heat to 400°F. Pat duck dry. Using tip of knife, score skin in a crosshatch,...