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CHICKEN NOODLE SOUP
I’ve always been a chicken noodle soup “guy”. For me, it has
to be in
the top three of the ultimate comfort foods and always seems to be
the
super cure for all. Growing up mom used the fresh market
vegetables, loads of
tender chicken and heaps of big noodles to make a bowl of perfect
soup.
That soup is the standard that others are judged by to this day.
Last night one of our line chefs, Christine Nguyen, made her Vietnamese
versionand it had all the chefs talking about how good it was.
Bart Hosmer - Executive Chef
Her recipe follows: CHRISTINE'S
VIETNAMESE CHICKEN NOODLE SOUP
4-6 servings
2 pounds Chicken Backs, rinse clean and pat dry
1 gallon Cold Water
4 each Chicken Breast, skin off
3 each Yellow Onion, sliced thin
8 each Shallots
4 cloves Garlic
2 cups White Wine
1 pound fresh Rice Noodles
½ pound Ginger
1 bunch Cilantro, chopped fine
1 bunch Green Onion, sliced
Salt and Fresh cracked Black Pepper to taste
Stock/ Soup Base
In a large pot place the chicken backs and cold water. Over
medium high
heat bring to a boil, reduce to a simmer and skim off all the fat
and impurities. Separately roast 2 of the 3 onions, lemongrass,
ginger, shallots and garlic i
n a 400 degree oven until the ingredients are tender. Add to the
stock
and continue to cook for 1 ½ hours.
Chicken
In a separate pot poach the chicken breast over medium heat with
the white
wine for 15 minutes. Remove and set aside until service. For
service thinly
slice the chicken into stripes.
Rice Noodles
In a separate pot of boiling water quickly blanch/cook the
noodles for
approximately 2-3 minutes. Remove from boiling water, drain and
place i
n your service bowl.
Assembly
Add a few slices of poached chicken over the noodles. Spoon the
hot chicken
broth over the noodles and garnish with chopped cilantro, sliced
green and
yellow onion. For an added zip add your favorite spicy chili.
ENJOY!
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