Cooks Illustrated Vietnamese Style Noodle Soup With Chicken And Napa Cabbage Recipes

Steps:

• 1. Noodles: Bring 4 quarts water to boil in large pot. Off heat, add rice sticks, and let sit until tender, 10 to 15 minutes. Drain and distribute among four bowls. 2. Broth: Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors, about 20 minutes. Remove solids with slotted spoon and discard. Cover and keep hot over low heat until ready to serve. 3. Season steak with salt and pepper. Heat oil in medium skillet over medium-high heat until shimmering. Add half of steak slices in single layer and sear until well-browned, 1 to 2 minutes on each side; set aside. Repeat with remaining slices. 4. Divide the noodles and sprouts among the bowls, (see illustrations below). 5. Add the steak, then ladle in the broth. 6. Sprinkle on the remaining ingredients and serve immediately, passing lime wedges separately. STEP BY STEP: Bruising the aromatics Using the handle or back of a chef's knife, smash the ginger, garlic, and lemon grass to release flavor. STEP BY STEP: Assembling the Soup 1. Divide the noodles and sprouts or cabbage among the bowls. 2. Add the meat, seafood, or chicken, then ladle in the broth. 3. Sprinkle on the herbs and other flavorings of choice. Red Chile Sauce: In a food processor, blender, or heavy mortar with a pestle, combine the chili with the salt and vinegar. Blend to a thick paste. Serve at room temperature, or cover tightly and refrigerate for up to 1 month. Cucumber Relish: In a small saucepan, combine the vinegar, water, sugar, and salt. Place over medium heat and bring to a boil, stirring until the sugar and salt dissolve. Remove from the heat and let cool to room temperature. A few minutes before serving, add the cucumber, onion, and chile to the cooled vinegar mixture and toss well. Divide among 4 small dishes. Sprinkle each serving with peanuts, garnish with cilantro leaves, and serve immediately.

Steps:

• 1. Noodles: Bring 4 quarts water to boil in large pot. Off heat, add noodles, and let sit until tender, 10 to 15 minutes. Drain and distribute among individual serving bowls. 2. Broth: Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors. Add chicken thighs to the broth and simmer until cooked through, about 10 minutes. Remove chicken with slotted spoon and set aside; when cool enough to handle, slice thinly. Continue to simmer broth, return to pot; season to taste with additional salt if necessary. Cover and keep hot over low heat. 3. Divide the noodles and cabbage among the bowls. 4. Add the chicken, then ladle in the broth. 5. Sprinkle on all other ingredients and serve immediately, passing lime wedges separately. STEP BY STEP: Bruising the aromatics Using the handle or back of a chef's knife, smash the ginger, garlic, and lemon grass to release flavor. STEP BY STEP: Assembling the Soup 1. Divide the noodles and sprouts or cabbage among the bowls. 2. Add the meat, seafood, or chicken, then ladle in the broth. 3. Sprinkle on the herbs and other flavorings of choice.