This is me... Expanding my food cooking boarders. I've been to Vietnam and it's one of the most fantastic places I've ever seen. I especially enjoyed the food, vegetable rolls, fish, bread-oh god the bread!
This recipe came from Kelly S, a Nova Scotian who has moved to Australia. She is a chef by trade and her mom raved about this soup so I begged for the recipe. I kept to the spirit of her directions with minimal changes.
When I used the Google machine I discovered the Vietnamese name for this dish is Chao Ga and is a soup typically used as we would use Chicken Noodle soup - a staple that we turn to when we need to feel better.
Things you Need (Otherwise known as Ingredients and Supplies)
2 Litres of Chicken Stock
3 cloves Garlic, unpeeled and crushed
10 cm (4") piece of Ginger, sliced
6-8 bone in, skin on chicken thighs (trim excessive fat and skin)
3 Thai Chilies, seeded and minced* (if you like very hot soup - add more Chilies)
2 Large Lemongrass stems, bruised
2 Large Lemongrass stems, bruised
You can use a mallet, motar or knife to bruise the lemongrass. |
Left - Unbruised, Right - Smooshed |
1/2-1 Cup Jasmine Rice (If you want a less thick soup I suggest 1/2 cup)
Water
Large Handful Cilantro
2 Limes, cut in wedges
3 Thai Chilies, seeded and sliced
1/3 Cup Rice Vinegar
* Use gloves - Full stop. You will thank me for this advice if you have contact lenses.
Things You'll Do (Otherwise Known as Directions)
In a large pot bring to a boil the stock, garlic, green onion, garlic and ginger.
Reduce and let simmer for 30 minutes.
Reduce and let simmer for 30 minutes.
Add Chicken thighs and simmer for 1 hour.
Strain the stock into a clean pan. Keep the thighs but discard the rest. You should have at least 2 litres of stock. Skim visible fat off the top. Add about another 500ml to the stock and stir.
Just before I skimmed off much of the grease |
Add lemongrass, chilies, fish sauce and rice. Simmer gently, stirring occasionally, for approximately 30 minutes. Rice should be very tender and almost dissolving into the soup.
Stir in the chicken in the last 5 minutes to warm through. Season with salt if you feel it is needed.
Ladle the soup into bowls and top with Cilantro and a wedge of lime.
Ladle the soup into bowls and top with Cilantro and a wedge of lime.
Serves 4-6.
The soup is extremely flavourful and fresh tasting! Just delicious, nourishing and simple...
Cheers,
Lori
The soup is extremely flavourful and fresh tasting! Just delicious, nourishing and simple...
Cheers,
Lori
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Thanks ever so much!
Lori