Soup and Noodles Cookbook
She has written a number of acclaimed Soup and Noodles Cookbook, including Into the Vietnamese Kitchen, Asian Dumplings, and The Banh Mi Handbook. is an author, teacher, and consultant based in the San Francisco Bay Area. Born in Vietnam, she came to the United States at the age of six. Her first book, a children’s book, chronicles that journey. Her food writing has appeared in the Wall Street Journal, Cooking Light, Lucky Peach, Saveur, and Rodale’s Organic Life, where she is a contributing editor.
Bring the strained broth to a boil over high heat. Put the noodles in a noodle strainer or mesh sieve and dunk in the hot broth to heat and soften for 5 to 60 seconds. Lift the noodles from the pot and divide between the 2 bowls. Lower the heat to keep the broth hot while you arrange the chicken on top of the noodles and garnish with the chopped green onion, cilantro, and a sprinkling of pepper. Taste and adjust the broth’s saltiness one last time. Return the broth to a boil and ladle it into the bowls. Enjoy with any extras, if you like.
About Soup and Noodles Cookbook
Peel then slice the ginger into 4 or 5 coins. Smack with the flat side of a knife or meat mallet; set aside. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons; set aside for garnish. Cut the leftover sections into pinkie-finger lengths, bruises, then add to the ginger. RecipeCoarsely chops the leafy tops of the cilantro to yield 2 tablespoons; set aside for garnish. Set the remaining cilantro sprigs aside. In a 3- to 4-quart (3 to 4 l) pot, toast the coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes. Add the ginger and green onion sections.
Stir for about 30 seconds, until aromatic. Slide the pot off the heat, wait 15 seconds or so to briefly cool, then pour in the broth. Return the pot to the burner, then add the water, cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then lower the heat to gently simmer for 30 minutes. While the broth simmers, soak the rice noodles in hot water until pliable and opaque. Drain, rinse and set aside.
After 5 to 10 minutes of simmering, the chicken should be firm and cooked through (press on it and it should slightly yield). Transfer the chicken to a bowl, flush with cold water to arrest the cooking, then drain. Let cool, then cut or shred into bite-size pieces. Cover loosely to prevent drying.
- 3⁄4-inch (2 cm) section ginger
- 2 medium-large green onions
- 1 very small (.5 oz | 15 g) bunch cilantro sprigs
- 1 1⁄2 teaspoons coriander seeds
- 1 whole clove
- 3 1⁄2 to 4 cups (840 ml to 1 l) low-sodium chicken broth
- 2 cups (480 ml) water
- 1 (6 to 8 oz | 180 to 225 g) boneless, skinless chicken breast or thigh
- About 1⁄2 teaspoon fine sea salt
- 5 ounces (150 g) dried narrow flat rice noodles
- 2 to 3 teaspoons fish sauce
- About 1⁄2 teaspoon organic sugar, or 1 teaspoon maple syrup (optional)
- Pepper (optional)
- Optional extras: Garnish Plate for 2, 1⁄3 cup (90 ml) Ginger Dipping Sauce