VIETNAMESE NOODLE SOUP!
Excellant post and really full of information.
~ Grills
– In a large stock pot, place the chicken, onion, ginger, water, salt/fish sauce, and sugar. Place the pot over medium-high heat and bring to a boil. Lower the heat to simmer and cook. – Remove the chicken and allow to cool for a moment, but let the soup stock continue to simmer on the stove.
– Place the bones and the skin back into the soup pot and continue to simmer. – Strain the soup stock into a large pot or dutch oven, add the fish sauce, and cook over high heat until the liquid reduces.
– Season to taste with additional fish sauce and freshly ground black pepper. – Soak the noodles in a bowl of hot water. – Bring a pot of water to boil. Salt it generously, then drop in the softened rice noodles and cook. Drain.
– Divide the rice noodles, mung beans, and shredded chicken into bowls, and ladle chicken broth into each bowl. Garnish with scallions, basil, cilantro, jalapeño slices and chili sauce. Serve immediately.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...