Vietnamese Style Chicken and Rice Soup
This is a recipe my aunt taught me and is very inexpensive to make but a hit at dinner time. All measurements are approximate, it's a recipe you make to your liking.
4 lb. whole chicken, or chicken cut up (you can also use chicken thighs, legs or whatever you have on hand)
4 cans of chicken stock or broth
Fresh ginger sliced (3 or 4 slices)
2 or 3 T. fish sauce (usually found in the Asian section of your grocery store)
1 to 1 1/2 cup med. grain rice, uncooked
Bring 6 quarts of water to a boil in a large pot. Add chicken and cook over med. heat until done, skimming the fat off the top of the water. Once chicken is done, remove and set aside. Add chicken stock and take fresh ginger slices and pound them a bit (just enough to get the juices flowing), add them to the pot. At this time also add the rice. Allow to cook for about an hour, until the rice is cooked.
While waiting for the rice and ginger to do its thing, cut up the shallots and put into a chopper with the fish sauce, salt and pepper. Blend those three together until it is almost a paste (can also squish by hand). Add the paste into the soup a spoonful at a time until it is to your liking. Shred the chicken and add to bowls of soup.
We like to garnish this soup with fresh cilantro and green onions. We also like to thinly slice an onion and cook until browned in hot oil, take the browned onion and a bit of the oil and add to your soup as well for extra flavor.
Hope you enjoy this as much as our family does! Thanks!
Submitted by J. Morgan, McGuire AFB, NJ
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