Tasty Thursday

With beautiful photos and delicious meals, Culinary Vietnam by Daniel Hoyer is the perfect book to spotlight for this week's Tasty Thursday!

Chicken and Glass Noodle Soup

1-1/2 tablespoons yellow rock sugar, or 1 tablespoon white refined sugar 

     and 2 teaspoons honey

1 clove garlic, minced

2 tablespoons minced shallots

3 tablespoons fish sauce or soy sauce (or a combination of the two)

4 quarts chicken broth

1/2 cup tree ear or other dried or fresh mushrooms, sliced into thin 

     strips (about 5-6 dried mushrooms, reconstituted)

1 or 2 sliced or julienned red serrano, jalapeño, Fresno, or Thai chiles (optional)

1-1/2 to 1-3/4 pounds cooked chicken, shredded or cut into bite-size pieces

Giblets from 1 chicken, cooked and finely chopped )optional)

2 scallions, cut into 1/2-inch sections

12 ounces glass noodles (cellophane), soaked in very hot water until just softened, 

     drained, and rinsed in cold water

1/3 cup chopped cilantro or Vietnamese coriander leaves (optional)

1. In a heavy preheated pot or Dutch oven, add the sugar and caramelize slightly until golden brown; add the garlic and shallots, stir for a moment, and then add the fish sauce and broth.

2. Bring the broth to a boil, then add the mushrooms and chiles. Boil for 1 minute and then ad the chicken and giblets. When the broth returns to a boil, add the scallions and noodles, and bring to a boil again; remove from heat, taste for seasoning, add salt or fish sauce as needed, stir in the herbs, and serve.

Serves 6 as a main dish or more as part of a larger meal