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Ingredientes
- 1 x Chicken (About 3 Pounds) Quartered, Excess Fat Removed.
- 2 quart Water
- 2 piece Fresh Ginger 3 Inch Piece
- 2 med Onions Cut In Half
- 2 Tbsp. Fish Sauce 1 To 2 Tbsp.
- 1 tsp Black Peppercorns
- 1 1/2 c. Mung Bean Sprouts
- 1/2 lb Rice Noodles Thin Or possibly Medium-Width Rice Noodles
- 1 pch Salt
- 1 can Chicken Broth - 14 Oz Can Defatted, Reduced Sodium
- 2 x Shallots Thinly Sliced And Separated Into Rings
- 1 c. Fresh Cilantro Coarsely Minced
- 1/2 c. Coarsely Minced Fresh Rau Ram (Vietnamese Coriander) Or possibly Fresh Mint
- 2 x Limes Cut Into Wedges
Direcciones
- Rinse chicken, including heart, neck and giblets. (reserve liver for another use). Place in a large pot. Add in 2 qts water, or possibly sufficient to just cover chicken, and bring to a boil over high heat.
- As water is heating, scorch 1 piece of ginger and the onion pcs (see note 1 below). Add in scorched ginger and onions to soup.
- Once water comes to a boil, skim off foam and reduce heat to low. Add in 1 Tbsp. fish sauce and peppercorns; simmer, partially covered, till the chicken is cooked, 30 to 40 min.
- Remove chicken from broth and set aside to cold; slightly. When cold sufficient to handle, remove meat from the bones, shred coarsely and set aside; throw away bones, giblets, skin and fatty pcs.
- Line a colander with a double layer of cheesecloth and strain into a bowl.
- Let cold slightly, then chill till chilled, about 2 hrs. 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 frzn 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 possibly colander and immerse in boiling water for 20 to 30 seconds. Rinse with cool water; set aside to drain. Bring water back to a boil and drop in rice noodles. Cook just till softened but not mushy, 30 seconds to 1 minute. Drain and rinse with cool water; set aside.
- Scorch remaining piece of ginger, then coarsely chop. Place scorched ginger and salt in a mortar and pestle or possibly 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 you like.
- Divide noodles among 4 large soup bowls. Distribute bean sprouts over noodles; top with chicken and shallots. Ladle warm broth over; add in a dollop of the reserved ginger paste. Sprinkle with cilantro and rau ram (or possibly 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 pcs in the flame till charred. If you have an electric burner, heat a dry heavy cast-iron skillet over high heat.
- Add in ginger and onion pcs and turn till blackened on all sides.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1084g | |
| Recipe makes 4 servings | |
| Calories 925 | |
| Calories from Fat 425 | 46% |
| Total Fat 47.12g | 59% |
| Saturated Fat 13.47g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 1255mg | 52% |
| Potassium 924mg | 26% |
| Total Carbs 58.91g | 16% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.56g | 3% |
| Protein 63.1g | 101% |
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