HANOI CHICKEN SOUP / BUN THANG (4 servings)
What you will need:
  • 12 oz to 1 lb rice noodles (cooked according to package)
  • 1 medium chicken (about 2 lbs)
  • 1 lb pork spareribs (cut into larger piece)
  • ½ cup dried shrimp
  • 10 shallots (peeled and finely chopped)
  • 1 stalk of leeks (washed and finely sliced)
  • 1 medium onion (peeled and finely sliced)
  • 1 Tbsp of cooking oil
Seasonings:
  • ¼ cup fish sauce
  • Dash of Salt and Pepper
  • Sugar
  • Freshly ground pepper
Garnishes:
  • 1 cup mung bean sprouts
  • 1 medium head butter lettuce
  • 1 cup shaved banana blossom
  • 1 lime (cut into wedges)
  • 1 small bunch of cilantro leaves
  • 2-3 red chilis (seeded and finely chopped) - optional
  • Fried shallot crisps
Instructions:
  1. Place the chicken, pork ribs and dried shrimp in a pot. Cover with water (1-inch above) and seasoned with some seasonings to your taste. Bring to a boil and then lower the heat to let it simmer for about 1 hour or until the chicken is cooked through. Remove the chicken from the pot and let it cool down before shredding the meat. Keep the stock warm in low heat
  2. In a skillet, preheat 1 Tbsp of oil. Add in shallots, leeks, and onion and saute until soft and fragrant, about 3 minutes. Add this into the stock you prepared above. Increase the heat back up and bring the stock back to boiling and then let it simmer for another 15 minutes. Have a taste and season with some fish sauce and sugar if needed
  3. Portion the noodles shredded chicken meat, pork ribs in individual serving bowl. Ladle the hot soup over the noodles generously. Garnish with some cilantro leaves, fried shallot crisp and serve with mung bean sprouts, lettuce, banana blossom and lime on the side
Recipe by What To Cook Today at http://whattocooktoday.com/hanoi-chicken-soup.html