INGREDIENTS

INSTRUCTIONS

Rinse chicken, including heart, neck and giblets. (reserve liver for
another use). Place in a large pot. Add 2 quarts water, or enough to just
cover chicken, and bring to a boil over high heat.
As water is heating, scorch 1 piece of ginger and the onion pieces (see
note 1 below). Add scorched ginger and onions to soup.
Once water comes to a boil, skim off foam and reduce heat to low. Add 1
tablespoon fish sauce and peppercorns; simmer, partially covered, until the
chicken is cooked, 30 to 40 minutes.
Remove chicken from broth and set aside to cool; slightly. When cool enough
to handle, remove meat from the bones, shred coarsely and set aside;
discard bones, giblets, skin and fatty pieces.
Line a colander with a double layer of cheesecloth and strain into a bowl.
Let cool slightly, then refrigerate until chilled, about 2 hours. SKim fat
from the surface. (the soup can be prepared ahead to this point. Store the
broth and chicken in separate covered containers in the refrigerator for up
to 2 days. The broth can be frozen for up to 1 month.)
Shortly before serving, bring a large pot of water to a vigorous boil.
Place bean spouts in a sieve or colander and immerse in boiling water for
20 to 30 seconds. Rinse with cold water; set aside to drain. Bring water
back to a boil and drop in rice noodles. Cook just until softened but not
mushy, 30 seconds to 1 minute. Drain and rinse with cold water; set aside.
Scorch remaining piece of ginger, then coarsely chop. Place scorched ginger
and salt in a mortar and pestle or food processor and work into a paste.
Set aside.
Place homemade and canned broth in a pot and heat to simmering. Season with
additional fish sauce e, if desired.
Divide noodles among 4 large soup bowls. Distribute bean sprouts over
noodles; top with chicken and shallots. Ladle hot broth over; add a dollop
of the reserved ginger paste. Sprinkle with cilantro and rau ram (or mint).
Serve at once, with small plates of remaining shallots and herbs, a small
bowl of remaining ginger paste and lime wedges, so guests can adjust
flavorings as they wish.
NOTE 1 -- To scorch ginger and onion -- If you have a gas burner, use tongs
to hold ginger and onion pieces in the flame until charred. If you have an
electric burner, heat a dry heavy cast-iron skillet over high heat. Add
ginger and onion pieces and turn until blackened on all sides.
NOTES : Recipe by Jeffrey Alford & Naomi Duguid Nutritional info from
Eating Well Mag. 440 calories per serving; 34 grams protein, 8 grams fat (2
grams saturated fat), 56 grams carbohydrate; 340 mg sodium; 95 mg.
cholesterol; 1 gram fiber
Recipe by: Eating Well Mag. Jan/Feb 1997
Posted to EAT-LF Digest by Irene DiGiuseppe <irene@bmd.clis.com> on Oct 31,
1998, converted by MM_Buster v2.0l.

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