Two weeks ago, Lindsay made her roast chicken. After the carcass was picked clean, I threw it in a large stock pot, with some leeks, onion, carrot, celery, whole black peppercorns and salt. Simmered it on low heat for about 3 episodes of I Love Money 2, all the while skimming at the foam accumulating on the surface. Strain, chill, refrigerate or freeze.
If you do not have your own stock, I guess you could use boxed low sodium chicken stock. Go ahead and use it, the blog does not judge.
Heat stock over low heat, with a few chunks of ginger, some garlic, and perhaps a Thai chili. In a soup pot, lightly saute over medium heat, one whole onion sliced, diced ginger, scallions, and minced garlic. Use as much/little as you want. To peel the ginger, hold the chunk you wish to use in your hand and using a spoon scrape away the outer bark, then slice, and cut.
When the mixture is tan, add some chili flakes, salt, and pepper. Then add some thinly sliced chicken thighs. Cook until chicken is white and house smells of Asia. Then strain stock into soup pot. Bring to a boil, taste, and adjust seasonings. At this point I almost always add Sriracha and soy sauce (or fish sauce to be authentic). Maybe a hit of lime juice also.
Quarter a lime or two, de-stem some basil, add some fresh cracked pepper, and maybe some bean sprouts if you have them. I did not have bean sprouts on this night. Place these items on a plate for people to add to their bowls.
Also set out Sriracha and soy. Add rice noodles to pot on stove.
Allow noodles to soften and then ladle soup and noodles into bowls. Bring to table and add lagniappe as you wish.
Enjoy with a home brewed Pumpkin Spice Ale. Absent that insane undertaking, a Tiger, Tsingtao, or Miller Lite will do the trick.Really I can't believe the Vietnamese have not thought of this yet. What the phock are they waiting for?
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2 comments:
Note to Peter: Rene recommends rice noodles, not glass noodles.
What exactly are the Vietnamese suppose to be waiting for?
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