Thursday, February 21 2013, 02:11 PM MST
Vietnamese Style Chicken And Rice Noodle Bowl
As Aired On February 21, 2013
Recipe Courtesy Chef Ethan Lappe, Owner of Cafe Niche
1” piece of fresh ginger
2 cloves Garlic, thinly sliced
2 jalapeno pepper, thinly sliced
4 C chicken Stock
4 boneless, skinless chicken breast, trimmed
6 oz fresh Egg Noodles –you may substitute 4 oz dried linguine for the fresh egg noodles.
Salt and pepper
2” piece of fresh ginger
2 cloves Garlic, coarsely chopped
2 jalapeno peppers, coarsely chopped
3 T soy Sauce
2 T brown Sugar
2 t fish Sauce
¼ chicken Broth, reserved from poached chicken
1 bunch roughly chopped basil, cilantro, scallion
1 cucumber, thinly sliced
1 carrot, cut into matchsticks
1.) Slice the ginger for the broth into thin rounds and place in stock pot.
2.) Thinly slice the garlic and jalapeno peppers and add them to the same pot.
3.) Add chicken stock to the pot and bring to a simmer. Simmer 10 minutes.
4.) While broth simmers, cut chicken breasts into 4 pieces. Add cut chicken to broth and let liquid return to a simmer.
5.) Immediately turn off heat, cover pot and let sit for 10 minutes.
6.) Cut into a piece of chicken to test for doneness. If it is not cooked through, return pot to heat and bring up to a simmer, then turn off heat, cover and let sit for an additional 2 minutes.
7.) Transfer chicken to a plate. Return broth to a simmer, add the noodles and cook until just tender. (about 6-8 minutes)
1.) Combine 2” of ginger, 2 cloves garlic and 2 seeded jalapeno peppers in work bowl of a food processor.
2.) Add fish sauce, lime juice and ½ cup broth from pot.
3.) Puree adding more both if necessary to form a loose pesto-like sauce.
1.) In a small sauce pan simmer soy sauce and brown sugar until sugar has dissolved. Set aside.
2.) Coarsely chop basil, cilantro and scallion for serving. Thinly slice cucumber. Peel and slice carrots. Set aside.
1.) Place a portion of noodles in each of 4 bowls and top with chicken slices.
2.) Ladle ½ C of hot broth over noodles and chicken and drizzle with soy mixture.
3.) Top with chopped herbs, scallions, carrots and cucumber.
4.) Serve with spicy chili-ginger mixture on side with additional sweet soy mixture and sesame oil.