The unicorn cooks brings you a lightweight and scrumptious recipe of Vietnamese Noodle Soup. Though Vietnamese soup is historically served with thinly sliced beef, our variation makes use of rooster. The flat, huge rice noodles (bahn pho) may be bought within the Asian part of some grocery shops or in Asian markets.
4 ounces flat dried rice noodles or linguine
3 inexperienced onions, thinly sliced on diagonal
2 garlic cloves, peeled
6 basil sprigs
6 sprigs plus 2 tablespoons chopped recent cilantro
4 cans (14 1⁄ 2 ounces every) low-sodium rooster broth or 7 cups Hen Broth
1 teaspoon coriander seeds
1 cinnamon stick (3 inches)
2 giant skinless, boneless rooster breast halves (1 pound)
4 medium mushrooms, trimmed and sliced mint sprigs
lime wedges (elective)
1. In giant bowl, soak rice noodles in sufficient heat water to cowl 20 minutes, or cook dinner linguine as label directs. Drain.
2. In the meantime, in 3-quart saucepan, mix one third of inexperienced onions, garlic, basil and cilantro sprigs, broth, coriander seeds, and cinnamon stick; warmth to boiling over excessive warmth. Cut back warmth; cowl and simmer 10 minutes. Pressure via sieve set over bowl; discard solids. Return broth to saucepan.
3. Reduce rooster breast halves on diagonal into skinny strips. Stir rooster, drained noodles, mushrooms, and remaining inexperienced onions into broth; warmth to boiling over excessive warmth. Cut back warmth; cowl and simmer till rooster loses its pink coloration all through, about 3 minutes. Sprinkle with chopped cilantro and high with mint sprigs. Serve with lime wedges, in case you like. Makes about 9 cups or 4 main-dish servings.