Cooks Illustrated Vietnamese Style Noodle Soup With Chicken And Napa Cabbage Recipes

VIETNAMESE CHICKEN NOODLE SOUP

Steps:

• In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic, cinnamon sticks, star anise and ginger. Simmer for about 20 minutes. Once the chicken breasts are cooked, remove them, set aside and shred when cooled. Continue to simmer all the other ingredients for 30 minutes. Then strain the broth through a colander to remove the solids and spices.
• Add the mushrooms, fish sauce and noodles to the strained stock. Simmer until noodles are still al dente, 4 to 5 minutes. Scoop some of the noodles into individual bowls. Top with some of the shredded chicken. Ladle lots of broth into each bowl. Garnish with the bean sprouts, jalapenos and fresh mint, and serve with fish sauce, hoisin sauce, Sriracha and lime wedges. Oh my.

COOK’S ILLUSTRATED VIETNAMESE-STYLE NOODLE SOUP WITH CHICKEN AND NAPA CABBAGE

Steps:

• 1. Noodles: Bring 4 quarts water to boil in large pot. Off heat, add noodles, and let sit until tender, 10 to 15 minutes. Drain and distribute among individual serving bowls. 2. Broth: Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors. Add chicken thighs to the broth and simmer until cooked through, about 10 minutes. Remove chicken with slotted spoon and set aside; when cool enough to handle, slice thinly. Continue to simmer broth, return to pot; season to taste with additional salt if necessary. Cover and keep hot over low heat. 3. Divide the noodles and cabbage among the bowls. 4. Add the chicken, then ladle in the broth. 5. Sprinkle on all other ingredients and serve immediately, passing lime wedges separately. STEP BY STEP: Bruising the aromatics Using the handle or back of a chef's knife, smash the ginger, garlic, and lemon grass to release flavor. STEP BY STEP: Assembling the Soup 1. Divide the noodles and sprouts or cabbage among the bowls. 2. Add the meat, seafood, or chicken, then ladle in the broth. 3. Sprinkle on the herbs and other flavorings of choice.

VIETNAMESE-STYLE CHICKEN CURRY SOUP

Steps:

• Heat oil in a large stock pot over medium heat. Cook chicken and onions in oil until onions are soft and translucent; remove onions and chicken from pot and set aside.
• Saute shallots in pot for about 1 minute, then stir in garlic, ginger, lemon grass and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to pot and stir in chicken broth, water and fish sauce. Season with lime leaves, bay leaf and red pepper flakes.
• Bring to a boil and introduce potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer 40 to 60 minutes, until potatoes and chicken are tender. Garnish each dish with a sprig of fresh cilantro.

COOK’S ILLUSTRATED VIETNAMESE-STYLE BEEF NOODLE SOUP

Steps:

• 1. Noodles: Bring 4 quarts water to boil in large pot. Off heat, add rice sticks, and let sit until tender, 10 to 15 minutes. Drain and distribute among four bowls. 2. Broth: Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors, about 20 minutes. Remove solids with slotted spoon and discard. Cover and keep hot over low heat until ready to serve. 3. Season steak with salt and pepper. Heat oil in medium skillet over medium-high heat until shimmering. Add half of steak slices in single layer and sear until well-browned, 1 to 2 minutes on each side; set aside. Repeat with remaining slices. 4. Divide the noodles and sprouts among the bowls, (see illustrations below). 5. Add the steak, then ladle in the broth. 6. Sprinkle on the remaining ingredients and serve immediately, passing lime wedges separately. STEP BY STEP: Bruising the aromatics Using the handle or back of a chef's knife, smash the ginger, garlic, and lemon grass to release flavor. STEP BY STEP: Assembling the Soup 1. Divide the noodles and sprouts or cabbage among the bowls. 2. Add the meat, seafood, or chicken, then ladle in the broth. 3. Sprinkle on the herbs and other flavorings of choice. Red Chile Sauce: In a food processor, blender, or heavy mortar with a pestle, combine the chili with the salt and vinegar. Blend to a thick paste. Serve at room temperature, or cover tightly and refrigerate for up to 1 month. Cucumber Relish: In a small saucepan, combine the vinegar, water, sugar, and salt. Place over medium heat and bring to a boil, stirring until the sugar and salt dissolve. Remove from the heat and let cool to room temperature. A few minutes before serving, add the cucumber, onion, and chile to the cooled vinegar mixture and toss well. Divide among 4 small dishes. Sprinkle each serving with peanuts, garnish with cilantro leaves, and serve immediately.