| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 1 carrot, julienned
- 1 Fresno chile, sliced
- 1/2 cup rice wine vinegar
- 1/4 cup fish sauce
- 1/4 cup sugar
- 2 tablespoons brown sugar
- 1/2 tablespoon sambal
- Canola oil, for pan
- 4 cloves garlic, smashed
- One 2-inch piece ginger
- 4 scallions, chopped
- 1 gallon chicken stock
- 1/4 cup fish sauce
- 3 whole star anise
- 1 cinnamon stick
- 3 boneless, skinless chicken breast halves
- 1 cup sugar snap peas, julienned
- 1/2 package rice stick noodles
- 1/2 cup roasted salted peanuts, chopped
- 1 bunch Thai basil
- 2 cups mung bean sprouts
- 1 lime, juiced
Instructions
- For the pickle: Combine the carrot, chile, rice wine vinegar, fish sauce, sugar, brown sugar and sambal in a pint container. Shake to combine. Let sit for 1 hour.
- For the broth: Coat a small stockpot with canola oil and bring to medium heat. Add the garlic, ginger and scallions, and sweat until aromatic, 5 to 6 minutes. Add the chicken stock, fish sauce, star anise and cinnamon. Bring to boil, then reduce to simmer and cook for 15 minutes.
- Place chicken breasts in the broth and poach until cooked through, 8 to 10 minutes. When fully cooked, remove from broth and slice thinly on the bias. Set aside. Strain the broth.
- Blanch and shock in an ice water bath first the sugar snap peas and then the noodles. Set aside.
- To assemble: Place the noodles in a bowl and top with chicken. Garnish with sugar snap peas, pickled vegetables, chopped peanuts, basil and mung beans. Gently pour broth into the bowl. Add a squeeze of lime juice and enjoy!
Reviews
This was a perfect recipe for a rainy evening.
Haha 4 quarts is a gallon
Recipe calls for a gallon of stock. During the show, directions were to add 4 quarts of stock, but it looked like 4 cups of stock were added.
One Gallon of chicken stock for, four servings? seems a tad too much….