My version for Vietnamese Soup

I love making this fabulous Vietnamese soup at home is not hard. 



Ingredients

• 2 medium onion
• 1 scallion
• 2 grated carrots 
• 2 medium broccoli
• 2 stem of celery
• 2 teaspoon olive oil
• 1 teaspoon salt
• 1 teaspoon sugar
• Water
• Lime
• Basil
• Soy

Directions

• To start with the soup, heat olive oil over medium heat in a large iron skilled or heavy saucepan
• Add onion, carrot, scallion, sugar and salt
• Saute until onion and carrot is tender, approximately 5 minutes
• Add the onion, carrot, scallion, broccoli to the pot with boiling water for about 15 minutes
• If you like to add chicken or beef I recommend to heat in a large iron skilled or heavy saucepan for about 6 minutes  with little salt and next add to boiling water with vegetables for 15 minutes.
• If you like to add tofu I recommend to heat in a large iron skilled or heavy saucepan for about 6 minutes with little olive oil, soy sauce and salt for 15 minutes. Tofu is added in the top of the cup when you serve only to make it more crispy
• The noodles are added at the end because it will dissolve as they are very thin. Is very easy to find find noodles at Asian markets. You only need to immerse the noodles into the soup for about 10 seconds before server. Check the package for specific directions.

• Server the soup wit lime, basil and soy

Tips:

• You can add or remove water promptly let the texture you want to give
• The same soup can be made with beef or chicken during cooking
• This soup can last about a week in the refrigerator in a closed container