Vietnamese Rice Soup With Chicken
Source of Recipe
Pleasures of the Vietnamese Table (HarperCollins,$27.50),
Recipe Introduction
Vietnamese Rice Soup With Chicken and Ginger (Chao Ga)
For a delicious variation on this recipe from her
Mai Pham suggests tossing the chicken with
thinly shredded cabbage, cilantro and a sweet and sour
dressing of lime juice, fish sauce and sugar. Serve
this salad on the side along with a bowl of the rice
soup. If you're pressed for time, use store-bought
chicken stock and cooked chicken to garnish the soup.
List of Ingredients
1/2 whole chicken, excess fat trimmed
1/4 teaspoon sea salt
2 teaspoons vegetable oil
1 clove garlic, minced
1/2 cup rice, preferably jasmine, rinsed and drained
1 tablespoon fish sauce or to taste
1 tablespoon minced ginger
2 scallions, cut into thin rings
4 sprigs cilantro, thinly sliced
2 tablespoons fried shallots (optional)
Freshly ground pepper
Recipe
Bring 2 quarts water to a rolling boil. Add chicken
and salt. Reduce heat and let the broth simmer. Skim
any foam or fat that rises to the surface.
Place oil, garlic and rice in a frying pan over
moderate heat. Stir gently until the grains start to
turn opaque, about 3 to 4 minutes.
Add the rice to the simmering pot of chicken stock.
Cook until the chicken is just done, about 25 minutes
total. Remove the chicken and set aside to cool. Add
the fish sauce and ginger. Let the rice continue to
cook until the kernels are open and tender, about 30
minutes.
Remove the skin from the chicken and shred the meat
into bite-size strips. When ready to serve, ladle the
soup into heated bowls and garnish with the chicken,
scallions, cilantro, fried shallots and pepper. Makes
4 to 6 servings.
Per serving: 271 calories (29 percent from fat), 10 g
fat (2 g saturated,3 g monounsaturated), 68 mg
cholesterol, 24 g protein, 19 g carbohydrates, 0.3 g
fiber, 519 mg sodium.
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