triticale - the wheat / rye guy

Vietnamese Chicken Noodle Soup

Chicken soup is widely recognized as the ideal comfort food. Nowadays it is even being prescribed for the souls of nearly everyone, woth the possible exception of vegetarians. This variety offers the added mid-winter benefit of clearing your sinuses.

Fans of Eric Flint's 1632 series may feel free to omit the nouc mam.

4 cups water
1/2 cup sliced shallots
1/4 cup minced peeled fresh ginger
5 teaspoons minced garlic -- (about 2 large cloves)
1 tablespoon Thai fish sauce - nouc mam
1/2 teaspoon salt
1/2 teaspoon black pepper
2 15.75 ounce cans chicken broth
1 1/2 pounds boneless skinless chicken thighs
1/4 pound uncooked rice sticks or vermicelli -- (rice flour noodles)
1 cup fresh bean sprouts
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons thinly sliced fresh basil
2 tablespoons thinly sliced fresh mint
4 lime wedges
chopped hot red or Thai chile -- optional
fish sauce -- optional
chili oil -- optional

Combine the first 9 ingredients in a large Dutch oven, bring to a boil. Reduce heat, and simmer 15 minutes or until the chicken is done. Remove chicken from pan; cool slightly. Cut into bite-size pieces. Cook rice sticks in boiling water 5 minutes; drain. Divide chicken and noodles evenly among 4 large bowls. Ladle 2 cups soup into each bowl. Top each serving with 1/4 cup sprouts and 1 1/2 teaspoons each of onions, cilantro, basil, and mint. Serve with lime wedges; garnish with chopped chile, nouc mam or chili oil, if desired.