| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains | Vietnamese | Oriental, Soups | 4 | Servings |
INGREDIENTS
| 1 | Chicken, About 3 Pounds | |
| Quartered Excess Fat | ||
| Removed. | ||
| 2 | qt | Water |
| 2 | 3-Inch Pieces Fresh Ginger | |
| 2 | Onions, Cut In Half | |
| 2 | T | Fish Sauce, 1 To 2 |
| Tablespoons | ||
| 1 | t | Black Peppercorns |
| 1 1/2 | c | Mung Bean Sprouts |
| 1/2 | lb | Rice Noodles, Thin Or |
| Medium-Width Rice Noodles | ||
| 1 | pn | Salt, Salt 14 Ounce |
| Can Defatted Reduced | ||
| Sodium | ||
| 2 | Shallots, Thinly Sliced And | |
| Separated Into Rings | ||
| 1 | c | Fresh Cilantro, Coarsely |
| Chopped | ||
| 1/2 | c | Coarsely Chopped Fresh Rau |
| Ram Vietnamese | ||
| Coriander | ||
| Or Fresh Mint | ||
| 2 | Limes, Cut Into Wedges |
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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