Text 14594, 79 rader
Skriven 2008-10-02 22:50:00 av JIM WELLER (1:123/140)
Ärende: Viet 6
==============
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Pho Noodle Soup Part 3
 Categories: Vietnamese, Soups, Chicken, Noodles
      Yield: 8 servings
 
           Con't
  
  7. When chicken can be handled, use a knife to remove each breast
  half and the whole legs (thigh and drumstick). Don’t cut these
  pieces further, or they’ll lose their succulence. Set aside on a
  plate to cool completely, then cover with plastic wrap and
  refrigerate; bring to room temperature before assembling the bowls.
  
  8. Return the leftover carcass to the stockpot and adjust the heat
  to simmer the broth gently for another 11/2 hours. Avoid a hard
  boil, or the broth will turn cloudy.
  
  9. Strain the broth through a fine-mesh sieve (or a coarse-mesh
  sieve lined with cheesecloth) positioned over a pot. Discard the
  solids. Use a ladle to skim as much fat from the top of the broth as
  you like. (To make this task easier, you can cool the broth,
  refrigerate overnight, lift off the solidified fat, and then reheat
  before continuing.) Taste and adjust the flavor with additional
  salt, fish sauce, and rock sugar. There should be about 4 quarts (16
  cups) broth.
  
  Assemble the bowls
  
  10. If using dried noodles, cover them with hot tap water and let
  soak for 15 to 20 minutes, or until they are pliable and opaque.
  Drain in a colander. If using fresh rice noodles, untangle them,
  place in a colander, and rinse briefly under cold running water.
  
  11. Cut the cooked chicken into slices about 1/4 inch thick, cutting
  the meat off the bone as necessary. If you don’t want to eat the
  skin, discard it first. Set the chicken aside. Ready the yellow
  onion, scallions, cilantro, and pepper for adding to the bowls.
  Arrange the garnishes on a plate and put on the table.
  
  12. To ensure good timing, bring the broth to a simmer over medium
  heat as you are assembling the bowls. (For an extra treat, drop in
  any unused white scallion sections and let them poach in the broth.
  Add the poached white scallion sections (called hành ch?n) to a few
  lucky bowls when ladling out the broth.) At the same time, fill a
  large pot with water and bring to a rolling boil.
  
  For each bowl, place a portion of the noodles on a vertical-handle
  strainer (or mesh sieve) and dunk the noodles in the boiling water.
  As soon as they have collapsed and lost their stiffness (10 to 20
  seconds), pull the strainer from the water, letting the water drain
  back into the pot. Empty the noodles into a bowl. If you like, once
  you have finished blanching the noodles, you can blanch the bean
  sprouts for 30 seconds. They should wilt slightly but retain some
  crunch. Drain and add to the garnishes.
  
  13. Top each bowl of noodles with chicken, arranging the slices
  flat. Place a mound of yellow onion in the center and then shower
  some scallion and cilantro on top. Finish with a sprinkle of pepper.
  
  14. Raise the heat and bring the broth to a rolling boil. Do a final
  tasting and make any last-minute flavor adjustments. Ladle about 2
  cups broth into each bowl, distributing the hot liquid evenly to
  warm all the ingredients. Serve immediately with the garnishes.
  
  Serves 8
  From: Andrea Q. Nguyen's Vietworldkitchen.com
 
MMMMM

Cheers

YK Jim


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