It started out to be a soup, but as things progressed, it turned into wonderful side dish.
Just add more chicken or vegetable broth and you will have a delicious soup.
Tonight, it will be served sans broth with roast beef.
Saute some onion, carrots and celery until nicely browned. Add a minced garlic clove, saute for a few more minutes then remove from pot and reserve.
In the same pot, add a little more oil if needed to brown the vermicelli. I used probably 3 ounces of vermicelli, approximately half of a 7oz bag. Stir constantly until the vermicelli is nicely browned.
I had some Caldo de Tomate on the shelf so I used that as my flavor base, it's a tomato bouillon with chicken flavor. Use what ever broth base you prefer. Add the vegetables back to the browned vermicelli and your flavor base.
I had a nice chayote squash so I added that to the pot and simmered until the squash was tender.
Depending on which way you want to go with this, add the seasonings you prefer.
When I make a pot of something, I try and keep the basic dish in neutral territory; that way when I use up the leftovers I can change the taste to what ever I feel like at the time, be it Mexican, Indian or what ever. With the little I have leftover I'm planning on adding some curry and a bit of coconut milk. Don't know if it will work but I have to try it.
And that's that.