Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Chicken (About 3 Pounds); Quartered, Excess Fat Removed. |
| 2 quarts | Water |
| 2 \N | 3-Inch Pieces Fresh Ginger |
| 2 mediums | Onions; Cut In Half |
| 2 tablespoons | Fish Sauce; 1 To 2 Tablespoons |
| 1 teaspoon | Black Peppercorns |
| 1½ cup | Mung Bean Sprouts |
| ½ pounds | Rice Noodles; Thin Or Medium-Width Rice Noodles |
| 1 pinch | Salt |
| 1 can | Chicken Broth; - 14 Ounce Can, Defatted, Reduced Sodium |
| 2 \N | Shallots; Thinly Sliced And Separated Into Rings |
| 1 cup | Fresh Cilantro; Coarsely Chopped |
| ½ cup | Coarsely Chopped Fresh Rau Ram; (Vietnamese Coriander) Or Fresh Mint |
| 2 \N | Limes; Cut Into Wedges |
Rinse chicken, including heart, neck and giblets. (reserve liver for another use). Place in a large pot. Add 2 quarts water, or enough to just cover chicken, and bring to a boil over high heat.
As water is heating, scorch 1 piece of ginger and the onion pieces (see note 1 below). Add scorched ginger and onions to soup.
Once water comes to a boil, skim off foam and reduce heat to low. Add 1 tablespoon fish sauce and peppercorns; simmer, partially covered, until the chicken is cooked, 30 to 40 minutes.
Remove chicken from broth and set aside to cool; slightly. When cool enough to handle, remove meat from the bones, shred coarsely and set aside; discard bones, giblets, skin and fatty pieces.
Line a colander with a double layer of cheesecloth and strain into a bowl.
Let cool slightly, then refrigerate until chilled, about 2 hours. 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 frozen 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 colander and immerse in boiling water for 20 to 30 seconds. Rinse with cold water; set aside to drain. Bring water back to a boil and drop in rice noodles. Cook just until softened but not mushy, 30 seconds to 1 minute. Drain and rinse with cold water; set aside.
Scorch remaining piece of ginger, then coarsely chop. Place scorched ginger and salt in a mortar and pestle or 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 desired.
Divide noodles among 4 large soup bowls. Distribute bean sprouts over noodles; top with chicken and shallots. Ladle hot broth over; add a dollop of the reserved ginger paste. Sprinkle with cilantro and rau ram (or 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 pieces in the flame until charred. If you have an electric burner, heat a dry heavy cast-iron skillet over high heat. Add ginger and onion pieces and turn until blackened on all sides.
NOTES : Recipe by Jeffrey Alford & Naomi Duguid Nutritional info from Eating Well Mag. 440 calories per serving; 34 grams protein, 8 grams fat (2 grams saturated fat), 56 grams carbohydrate; 340 mg sodium; 95 mg.
cholesterol; 1 gram fiber
Recipe by: Eating Well Mag. Jan/Feb 1997 Posted to EAT-LF Digest by Irene DiGiuseppe <irene@...> on Oct 31, 1998, converted by MM_Buster v2.0l.