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There is something about the process of making chicken stock that makes me feel good abut the universe. I had made two roasted chickens and one of my least favorite things to do in the world is strip carcasses of meat. When I put the carcasses in the pot with onions studded with cloves, crushed cloves of garlic, carrots, celery, a bouquet garnie and covered that with cold water, three hours later I had a rich broth and detached meat, easy to pull apart.

This is what we call a Vietnamese soup, my Tantine Louise introduced us to it in France when she had her Vietnamese themed night, the soup as a starter with Vietnamese spring rolls to follow; that night was a culinary revelation. We were beyond impressed by how delicious everything was and we came back for more, year after year.

The stock that I made was the base for the chicken soup; all that I had to do was julienne carrots and zucchini, chop cilantro and scallions and add them with the shredded chicken to the stock, I beat three eggs and made an omelette which I sliced into thin strips and I opened a can of baby shrimp and these went into the pot as well. The last thing to do was to soften bean threads in hot water and then add them to the bowls after which I ladled the soup with all of the fixings over the noodles.

What makes this Asian is when you add soy sauce and fish sauce, you can also add additional herbs like mint, cilantro, more scallions and water chestnuts if you like; however you dress it up, this is a delicious chicken soup and it hits the spot when it is cold and blizzardly outside.