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Hanoi Chicken Soup (Bun Thang)
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| Servings |
Preparation Time |
Cooking Time |
Calories |
Saturated Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
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N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
| INGREDIENTS: |
| 1 medium chicken |
1/2 cup dried shrimp |
12 ounces pork spareribs, cut into large
pieces |
| 12 cups lightly salted water |
pepper |
sugar |
| 1/4 cup diced shallots |
4 baby leek stalks or spring onions, finely
cut |
1 medium onion, sliced |
| 4 cups fine rice noodles, blanched |
1 egg, beaten, fried and cut into strips |
10 ounces Vietnamese sausage, cut into thin
strips |
| 2 baby leek or spring onion greens, chopped |
3 tablespoons finely chopped cilantro leaf |
1/4 cup fried shallots |
| fresh ground pepper |
1 lime, cut into wedges |
2 small red chilies, sliced |
| 1 cup bean sprouts |
1 medium butter lettuce |
1 cup shaved banana blossom |
| 2 tablespoons shrimp paste |
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| 1 |
Boil chicken, dried shrimp and pork ribs in lightly
salted water for about 20 minutes. Skim fat and season with pepper,
sugar and fish sauce. Simmer for another 45 minutes, until the
chicken is cooked. Remove both the chicken and shrimp. Let cool,
then shred the chicken. Set aside. Add shallots, baby leeks and
onion to the stock. Simmer for 20 minutes, season to taste. |
| 2 |
Place a handful of the blanched rice noodles in a
soup bowl and cover with a portion of the egg, chicken, spareribs,
sausage, baby leek greens, cilantro and some of the fried shallots;
add boiling stock to cover. |
| 3 |
Sprinkle with freshly ground pepper, the remaining
fried shallots and lime juice. Serve with chilies, bean sprouts,
lettuce, banana blossom and shrimp paste. |
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