Monday, December 20, 2010

Vietnamese Chicken Noodle Soup

I love Vietnamese Chicken Noodle Soup. I can double dose on it and swear it’s the best PX out there for the flu…or the winter blahs and I think I have both this week!

This is another catch-all recipe as you can throw just about anything in it.

The art of this soup is in the presentation and how you place the ingredients in the soup bowl.

Like anything, practice makes perfect and by the time you’ve made it three or four times, you’re a master!

Bon Appetit!

1 chicken

3 lbs chicken bones

1 tbs salt

1 tbs sugar

1 fresh ginger - roasted/charred

1 onion –charred

(Note: charring the ginger and onion will give it a naturally sweet, full-bodied flavor)

In a soup pot, add the roasted onion, chicken bones and ginger and just cover with water. Add 1 tbs salt and sugar. Bring to a boil and skim the top of the broth. Add the chicken and cook chicken for 40 minutes on low heat. Remove chicken and cool. Toss out the chicken bones and season the stock with both salt and sugar to taste.

Shred chicken and chop the drumsticks and wings with a sharp knife.

Add these condiments to the bowl:

Egg noodles – I used Pappardelle’s Orange Szechuan Linguine from the Chicago French Market and it was the perfect pairing for the ingredients. Cook to al dente.

1 bundle of chives or, as I used, cilantro

White and Red Onion (grilled)

Sesame Oil

½ lb of bean sprouts

Fish Sauce (Fish Sauce should look like tea. Anything darker than that is poor quality)

Pickled Jalapeno Peppers

As a finale, ladle on the hot broth.