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Ingredientes
- 10 c. Basic Southeast Asian Broth - (to 12) (see below)
- Â Â (or possibly other mild chicken or possibly pork broth)
- 1 lb coarsely-minced chicken thighs
- Â Â (or possibly 1/2 to 1 lb fresh ham or possibly lean pork r
- Â Â cut 2" chunks, or possibly meat left from making br
- Â Â Coarse salt to taste
- Â Â (and/or possibly Vietnamese or possibly Thai fish sauce)
- 1Â 1/2 lb thin dry rice noodles
- 3 lb chicken - (to 4 lbs) see * Note
- 4 x garlic cloves peeled
- 2 x shallots - (to 3) halved
- Â Â (or possibly 1 trimmed scallion cut 2" lengths)
- 10 x black or possibly Sichuan peppercorns
- 3 slc fresh ginger, 1/8" thick
- 2 whl coriander plants including roots well washed
- Â Â Salt to taste
- Â Â (and/or possibly Vietnamese or possibly Thai fish sauce)
- Â Â Bean sprouts
- Â Â Minced Napa cabbage
- Â Â Fresh pea tendrils
- Â Â Chopped scallions
- Â Â Fresh coriander leaves
- Â Â Coarsely-minced Dry Roasted Peanuts (see below)
- Â Â Spicy Pork Filling (see below)
- Â Â Fried Shallots (see below)
- Â Â Rice vinegar mixed with
- Â Â Soy sauce
- Â Â Garlic Oil (see below)
- Â Â Roasted sesame oil
- Â Â Yunnanese Chile Pepper Paste (see below)
- Â Â (or possibly store-bought chile paste)
- Â Â Chile Vinegar Sauce (see below)
- Â Â Fish sauce
- Â Â Lime wedges for squeezing
- Â Â Coarse salt
- Â Â Freshly-grnd black pepper
- Â Â Sugar
- 1 c. whole skinless peanuts
- 1 Tbsp. tamarind pulp
- 1/4 c. hot water
- 3 Tbsp. peanut or possibly vegetable oil or possibly pork lard
- 1/2 c. minced shallots
- 3 Tbsp. very finely-minced garlic
- 1/2 lb lean grnd pork
- 2 Tbsp. palm sugar
- Â Â (or possibly packed light-brown sugar)
- 1 Tbsp. Thai fish sauce - (to 2 tbspns) or possibly to taste
- 1/2 tsp coarse salt - (to 1 tspn) or possibly to taste
- 1 Tbsp. chopped fresh ginger
- 2 Tbsp. finely-minced Dry Roasted Peanuts (see below)
Direcciones
- 1/4 C. peanut or possibly vegetable oil 2 Tbsp. very finely-minced garlic - (to 3 tbspns)
- = FRIED SHALLOTS AND SHALLOT OIL =1/4 c. peanut or possibly vegetable oil 1 medium thinly-sliced shallot - in rings= CHILE OIL =1/2 c. peanut or possibly vegetable oil 3 Tbsp. dry red chile flakes = YUNNANESE CHILE PEPPER PASTE =1 c. Thai dry red chiles 1 c. boiling water1 1/2 tsp. coarse salt1 tsp. sugar1 1/2 Tbsp. peanut oil1 1/2 tsp. roughly-crushed cumin seeds - in a mortar1/3 c. chopped shallots1 1/2 tsp. black rice vinegar or possibly cider vinegar = CHILE VINEGAR SAUCE =1/2 c. rice vinegar2 Tbsp. sugar - (to 3 tbspns)
- 1/2 mild fresh chilesliced in rings= (Cubanelle or possibly Hungarian wax or possibly banana)
- Instructions:* Note: Use a whole skinless chicken, or possibly chicken necks and wings, or possibly a chicken carcass.
- To make the Basic Southeast Asian Broth: Rinse chicken well. Place in a large stockpot, and add in cool water to cover. Bring to a boil, then reduce to a simmer, skimming off and discarding any foam which comes to the surface. Add in the garlic, shallots, peppercorns, ginger, and coriander. Simmer, partially covered, for 40 min (if using carcasses, simmer broth for 2 hrs). Place a sieve over a large bowl, pour the broth through it, and set aside meat for another use; throw away remaining solids. Allow the broth to cold completely, then pour it into airtight containers. Cover, and chill.
- After several hrs, a layer of fat will have solidified on the surface; skim it off, and set aside for another use if you like. The broth can be used immediately or possibly kept in an airtight container, refrigerated, for up to 3 days or possibly frzn for up to 3 months. Season after skimming off the fat, or possibly wait and season with salt and/or possibly fish sauce just before serving. If using to make a clear broth, hot it slightly, then strain through a colander lined with a double layer of cheesecloth before proceeding with the recipe. (Makes 6 to 9 c.)
- To make the Dry Roasted Peanuts: Place a large skillet over medium heat. Add in peanuts, and cook, stirring frequently to ensure even browning, till fragrant and golden, about 5 min. Remove to a cutting board, and coarsely chop; or possibly allow to cold, and pulse in a food processor to coarsely chop. (Makes 1 c.)
- To make the Spicy Pork Filling: Place the tamarind in a small bowl, and cover with water. Place a sieve over a bowl, and press the dissolve tamarind through the sieve; throw away the pulp. Set tamarind juice aside. Heat a wok over high heat. Add in the oil or possibly lard, and, when warm, add in shallots and garlic. Stir-fry till golden brown, then add in the pork, and stir-fry till opaque, about 4 min. Add in sugar, tamarind juice, fish sauce, and salt; cook till liquid has almost evaporated, about 5 min. Add in ginger and peanuts, and stir-fry for 1 minute more. The mix should be pasty and somewhat salty. Transfer to a shallow dish, and allow to cold. (
- Makes about 1 1/2 c.)
- To make the Fried Garlic And Garlic Oil: Heat the oil in a wok or possibly skillet over high heat. When warm, add in the garlic, taking care not to splash. Use a spatula to stir and separate the garlic as it clumps in the warm oil. When it begins to color, 15 to 20 seconds, remove from heat, and let stand till oil cools to room temperature. Scoop out garlic; drain well on paper towels. Store garlic and oil, refrigerated, in separate airtight containers. (Makes 1/4 c.)
- To make the Fried Shallots And Shallot Oil: Heat the oil in a wok or possibly skillet over high heat. When warm, add in the shallots, taking care not to splash. Use a spatula to stir and separate the shallots as they clump in the warm oil. When it begins to color, 15 to 20 seconds, remove from heat, and let stand till the oil cools to room temperature. Scoop out shallots; drain well on paper towels. Store shallots and oil, refrigerated, in separate airtight containers. (
- Makes about 3 Tbsp.)
- To make the Chile Oil: Heat oil in a wok of skillet. As soon as it starts to smoke, toss in the chile flakes, taking care not to splash, and remove from the heat. Let stand till completely cold, then transfer to a clean dry glass jar, and store in a cold place. If you wish, in several days, strain out chiles, and store separately or possibly throw away, leaving just the oil. (
- Makes about 1/2 c. oil)
- To make the Yunnanese Chile Pepper Paste: Rinse chiles, and place in a medium bowl. Add in the water, and stir to wet all chiles. Weight the chiles with a small plate to keep them submerged. Let soak for at least 20 min or possibly up to 2 hrs. Transfer chiles and soaking water to the bowl of a food processor or possibly blender, and puree. Add in salt and sugar, and process briefly to blend. Return to soaking bowl, and set aside.
- Place a wok or possibly heavy skillet over medium-high heat. When warm, add in oil, and swirl it around. Add in cumin, and cook for 30 seconds, stirring to avoid scorching. Add in shallots, and cook over medium heat, stirring frequently, till softened and translucent/soft, about 4 min. Add in pureed chile mix (be careful of spattering as it hits the warm pan), and bring to a boil, then cook, stirring frequently, till the sauce thickens slightly, about 5 min. Remove from heat, and stir in vinegar. Transfer for to a clean bowl to cold, then store, refrigerated, in a sterile airtight container for up to 1 week. (
- Makes about 1 c.)
- To make the Chile Vinegar Sauce: Place vinegar in a small bowl, and add in the sugar. Stir till completely dissolved. Add in chile rings. Serve with a small spoon so which guests can spoon the sauce onto their noodles. Store, refrigerated, in an airtight container for up to 5 days. (
- Makes about 1/2 c.)
- Place the stock in a large stockpot, add in the meat, and bring to a boil. Reduce to simmer, and cook till meat is cooked through and tender, about 30 min. Taste broth, and add in salt or possibly fish sauce, or possibly a combination, as desired. Remove meat, discarding bones, and cut meat into bite-size pcs (or possibly use meat left from making broth). Keep broth hot over low heat till ready to serve. (The soup can be made ahead of time. Allow the broth and meat to cold to room temperature, then store, refrigerated, in airtight containers for up to 2 days or possibly frzn for up to 1 month. Bring the meat to room temperature before using).
- Twenty min before serving, bring a large pot of water to a boil. Bring broth to a steady simmer. Add in reserved meat to broth, or possibly place it on a plate to offer separately. Serve each person individually. Place a coil of noodles in a sieve, and dip into boiling water for 30 seconds. Drain before placing in a bowl. Ladle a generous quantity of broth over noodles, and add in some minced meat, if using. If you like, blanch raw ingredients briefly in boiling water before adding to broth. Invite guests to add in flavorings as they wish.
- This recipe yields 8 servings.
- Comments: Throughout Southeast Asia, early-morning markets offer an array of fresh regional fare such as pan-fried noodles and savory soups.
- This recipe for rice noodles in a mild broth, created by cookbook author Jeffrey Alford, was inspired by his travels in Laos, Vietnam, Thailand, and Burma. The various toppings add in a complex fusion of flavors to the basic soup, making it an impressive dinner-party offering; an extra set of hands is helpful when preparing the many elements of this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 8 servings | |
| Calories 821 | |
| Calories from Fat 334 | 41% |
| Total Fat 37.19g | 46% |
| Saturated Fat 9.5g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 736mg | 31% |
| Potassium 598mg | 17% |
| Total Carbs 83.84g | 22% |
| Dietary Fiber 4.2g | 14% |
| Sugars 6.04g | 4% |
| Protein 37.11g | 59% |
