Mi Ga (Chicken Noodle Soup)

Try this Vietnamese version of chicken noodle soup for a twist on the classic.

Ingredients:

Stock:

• 1 free range chicken
• 2-3 lbs chicken bones
• 1 medium dried squid, toasted
• 1 medium knob of ginger, roasted
• 1 medium onion, skin removed & charred
• 1 tbs salt
• 1 tbs sugar

Condiments:

• egg noodles, fresh if possible
• 1 bundle of chives, chopped about 2 inches
• 1 lb of bean sprouts
• Shredded green lettuce
• sesame oil
• pickled jalapeno peppers
• chile oil

Preparation:

1. In large stock pot, add roasted onion, ginger, dried squid, and chicken bones and enough water to cover the ingredients and add 1 tbs salt and sugar. Bring to slow boil and skim the scum from the broth. When you have removed most of the scum, add the chicken and keep the stock at a slow simmer.
2. Cook chicken for about 35 minutes. Remove chicken and let cool, covered in plastic wrap. Remove and discard chicken bones. Season the stock as more needed.
3. When cooled, break down the chicken by shredding the breast and meat of the hindquarters into thin strips. Set the shredded chicken aside.
4. Prepare your egg noodles by unraveling the pre-portioned bundle of noodles. Bring a large pot of water to boil and in large colander, dip a bundle for 10 seconds, remove and rinse in cold water. You want these noodles to be al dente. Drain and transfer to serving bowl. Drizzle the noodles with some pure sesame oil. Add the fresh fried onions, chives, shredded chicken, and ladle on broth.

From The Ravenous Couple (www.theravenouscouple.com)