This dish features noodles swimming in a bowl of chilled seaweed soup. It is made by first rehydrating and blanching dried seaweed, tossing the seaweed with vinegar, sugar, garlic, and salted seafood sauce, and adding cucumber and cold broth. Boiled noodles are added to the soup, followed by ice. Blanched shrimp can be added as a garnish. More adventurous souls can add a bit of heat to their bowl, either with extra spicy chili pepper or mustard. Either way, the dish whets one’s appetite with the tender, chewy seaweed and crunchy, refreshing cucumber.
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