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chicken chicken breast fish sauce sugar salt mushrooms noodles fresh Vietnamese coriander black pepper Serrano chiles
Viewed: 16 - Published at: 8 years agoIngredients
- 3 quarts (12 cups) chicken stock, homemade or quick version (page 317)
- 3/4 pound boneless, skinless chicken breast
- 2 tablespoons fish sauce
- 3/4-inch chunk yellow rock sugar (about 3/4 ounce)
- Salt
- 4 dried wood ear mushrooms, reconstituted (page 334), trimmed, and cut into 1/4-inch wide strips (about 1/3 cup)
- 1/2 pound cellophane noodles, soaked in hot water until pliable, drained, and cut into 6-inch lengths
- 1/2 cup lightly packed fresh Vietnamese coriander or cilantro leaves, finely chopped or whole
- Black pepper
- 2 or 3 Thai or serrano chiles, thinly sliced (optional)
Method
- In a large pot, bring the stock to a boil over high heat.
- Drop in the chicken breast.
- When the water starts bubbling at the edges of the pan, remove the pan from the heat and cover tightly.
- Let stand for 20 minutes.
- Th e chicken breast should be firm yet still yield a bit to the touch.
- Remove it and let cool, then shred with your fingers into small bite-sized pieces, pulling the meat along its natural grain.
- Set aside.
- Add the fish sauce and rock sugar to the stock and then bring it to a boil over medium-high heat.
- Taste and add salt, if necessary.
- Add the chicken, mushrooms, and noodles.
- As soon the soup returns to a boil, remove from the heat.
- The noodles will have become clear and plump.
- Taste once more to check the seasoning and adjust with fish sauce or salt.
- Ladle into soup bowls.
- Because the noodles are slippery, hold a ladle in one hand to scoop up some soup and chopsticks in the other hand to move noodles into the ladle.
- Garnish with a sprinkle of the Vietnamese coriander and lots of pepper.
- Serve immediately.
- Pass the chiles at the table.
