Vietnamese Ginger Chicken Noodle Bowl (Soup)

By Cooky

Ingredients

• Chicken Breast and Shrimp
• 12 cups of cold water
• 1 teaspoon lack peppercorns
• one large onion, cut into quarters
• 2 to 3 inch piece of Ginger, peeled
• 2 tablespoons Vietnamese or Thai fish sauce or to taste
• Salt to taste
• Garnish and Accompaniments
• 1 pound thin or medium dried rice noodles
• 1 1/2 cups loosely packed bean sprouts, rinsed and drained
• 2 to 3 inch piece of Ginger, peeled
• pinch of salt
• 2 to 3 shallots, thinly sliced and separated into rings
• 1 cup loosely packed coarsely chopped parsley
• 1/2 cup loosely packed Vietnamese coriander leaves or chopped mint leaves [parsley]

Preparation

Step 1

Soup:

In cold water, sorely rinsed chicken and its neck and giblets if included [reserve liver for another use]. Put chicken neck and giblets in a large pot; add water and peppercorns. Bring to a boil over high heat. While water is heating scorch onion and ginger either by holding with Tom's over a gas flame, turning often, or by cooking in a dry heavy skillet over high heat, turning often until blackened on all sides.

Add onion and ginger to pot. When water comes to boil skim off any full. Reduce heat to medium low; simmer, partially covered for about 45 min., until juices are no longer pink in thickest part of chicken thigh is pierced with a sharp knife.

If chicken is not completely submerged turn two or three times during cooking.