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Name: Ginger Chicken Noodle Soup (Pho Ga)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Fish Sauce 1 To 2 tb; 1 ts Black Peppercorns; 1 1/2 c Mung Bean Sprouts; 1/2 lb Rice Noodles Thin; 1 pn Salt; 1 14 oz cn Chicken Broth; 2 Shallots Thinly Sliced; 1 c Fresh Cilantro Coarsely chopped; 1/2 c Fresh Rau ram Coarsely Chopped; 2 Limes Cut Into Wedges; 1 3-lb Chicken; 2 qt Water; 2 3-Inch Pieces Fresh Ginger; 2 md Onions Cut In Half

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INGREDIENTS

2 tb Fish Sauce ; 1 To 2 tb
1 ts Black Peppercorns
1 1/2 c Mung Bean Sprouts
1/2 lb Rice Noodles ; Thin
1 pn Salt
1 14 oz cn Chicken Broth
2 Shallots ; Thinly Sliced
1 c Fresh Cilantro ; Coarsely chopped
1/2 c Fresh Rau ram ; Coarsely Chopped
2 Limes ; Cut Into Wedges
1 3-lb Chicken
2 qt Water
2 3-Inch Pieces Fresh Ginger
2 md Onions ; Cut In Half

INSTRUCTIONS

Rinse chicken, including heart, neck and giblets. (reserve liver for another use). Place in a large pot. Add 2 quarts water, or enough to just cover chicken, and bring to a boil over high heat. As water is heating, scorch 1 piece of ginger and the onion pieces (see note 1 below). Add scorched ginger and onions to soup. Once water comes to a boil, skim off foam and reduce heat to low. Add 1 tablespoon fish sauce and peppercorns; simmer, partially covered, until the chicken is cooked, 30 to 40 minutes. Remove chicken from broth and set aside to cool; slightly. When cool enough to handle, remove meat from the bones, shred coarsely and set aside; discard bones, giblets, skin and fatty pieces. Line a colander with a double layer of cheesecloth and strain into a bowl. Let cool slightly, then refrigerate until chilled, about 2 hours. SKim fat from the surface. (the soup can be prepared ahead to this point. Store the broth and chicken in separate covered containers in the refrigerator for up to 2 days. The broth can be frozen for up to 1 month.) Shortly before serving, bring a large pot of water to a vigorous boil. Place bean spouts in a sieve or colander and immerse in boiling water for 20 to 30 seconds. Rinse with cold water; set aside to drain. Bring water back to a boil and drop in rice noodles. Cook just until softened but not mushy, 30 seconds to 1 minute. Drain and rinse with cold water; set aside. Scorch remaining piece of ginger, then coarsely chop. Place scorched ginger and salt in a mortar and pestle or food processor and work into a paste. Set aside. Place homemade and canned broth in a pot and heat to simmering. Season with additional fish sauce e, if desired. Divide noodles among 4 large soup bowls. Distribute bean sprouts over noodles; top with chicken and shallots. Ladle hot broth over; add a dollop of the reserved ginger paste. Sprinkle with cilantro and rau ram (or mint). Serve at once, with small plates of remaining shallots and herbs, a small bowl of remaining ginger paste and lime wedges, so guests can adjust flavorings as they wish. NOTE 1 -- To scorch ginger and onion -- If you have a gas burner, use tongs to hold ginger and onion pieces in the flame until charred. If you have an electric burner, heat a dry heavy cast-iron skillet over high heat. Add ginger and onion pieces and turn until blackened on all sides. NOTES : Recipe by Jeffrey Alford & Naomi Duguid Nutritional info from Eating Well Mag. 440 calories per serving; 34 grams protein, 8 grams fat (2 grams saturated fat), 56 grams carbohydrate; 340 mg sodium; 95 mg. cholesterol; 1 gram fiber Recipe by: Eating Well Mag. Jan/Feb 1997 Posted to EAT-LF Digest by Irene DiGiuseppe on Oct 31, 1998,

NOTES

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Ginger Chicken Noodle Soup (Pho Ga)

2 tb Fish Sauce 1 To 2 tb
1 ts Black Peppercorns
1 1/2 c Mung Bean Sprouts
1/2 lb Rice Noodles Thin
1 pn Salt
1 14 oz cn Chicken Broth
2 Shallots Thinly Sliced
1 c Fresh Cilantro Coarsely chopped
1/2 c Fresh Rau ram Coarsely Chopped
2 Limes Cut Into Wedges
1 3-lb Chicken
2 qt Water
2 3-Inch Pieces Fresh Ginger
2 md Onions Cut In Half

Rinse chicken, including heart, neck and giblets. (reserve liver for  another use). Place in a large pot. Add 2 quarts water, or enough to just  cover chicken, and bring to a boil over high heat.    As water is heating, scorch 1 piece of ginger and the onion pieces (see  note 1 below). Add scorched ginger and onions to soup.    Once water comes to a boil, skim off foam and reduce heat to low. Add 1  tablespoon fish sauce and peppercorns; simmer, partially covered, until the  chicken is cooked, 30 to 40 minutes.    Remove chicken from broth and set aside to cool; slightly. When cool enough  to handle, remove meat from the bones, shred coarsely and set aside;  discard bones, giblets, skin and fatty pieces.    Line a colander with a double layer of cheesecloth and strain into a bowl.  Let cool slightly, then refrigerate until chilled, about 2 hours. SKim fat  from the surface. (the soup can be prepared ahead to this point. Store the  broth and chicken in separate covered containers in the refrigerator for up  to 2 days. The broth can be frozen for up to 1 month.)    Shortly before serving, bring a large pot of water to a vigorous boil.  Place bean spouts in a sieve or colander and immerse in boiling water for  20 to 30 seconds. Rinse with cold water; set aside to drain. Bring water  back to a boil and drop in rice noodles. Cook just until softened but not  mushy, 30 seconds to 1 minute. Drain and rinse with cold water; set aside.    Scorch remaining piece of ginger, then coarsely chop. Place scorched ginger  and salt in a mortar and pestle or food processor and work into a paste.  Set aside.    Place homemade and canned broth in a pot and heat to simmering. Season with  additional fish sauce e, if desired.    Divide noodles among 4 large soup bowls. Distribute bean sprouts over  noodles; top with chicken and shallots. Ladle hot broth over; add a dollop  of the reserved ginger paste. Sprinkle with cilantro and rau ram (or mint).  Serve at once, with small plates of remaining shallots and herbs, a small  bowl of remaining ginger paste and lime wedges, so guests can adjust  flavorings as they wish.    NOTE 1 -- To scorch ginger and onion -- If you have a gas burner, use tongs  to hold ginger and onion pieces in the flame until charred. If you have an  electric burner, heat a dry heavy cast-iron skillet over high heat. Add  ginger and onion pieces and turn until blackened on all sides.    NOTES : Recipe by Jeffrey Alford & Naomi Duguid Nutritional info from  Eating Well Mag. 440 calories per serving; 34 grams protein, 8 grams fat (2  grams saturated fat), 56 grams carbohydrate; 340 mg sodium; 95 mg.  cholesterol; 1 gram fiber    Recipe by: Eating Well Mag. Jan/Feb 1997    Posted to EAT-LF Digest by Irene DiGiuseppe <irene@bmd.clis.com> on Oct 31,  1998,

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Nutrition

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Serving Size: 1 Serving (1059g)
Recipe Makes: 4

Calories: 1058
Calories from Fat: 468 (44%)

Amt Per Serving		% DV

	Total Fat 52g	69 %
	Saturated Fat 14.7g	74 %
	Monounsaturated Fat 21.4g
	Polyunsanturated Fat 11.1g
Cholesterol 252mg		78 %
Sodium 1243.6mg		43 %
Potassium 1612.4mg		42 %
Total Carbohydrate 77.2g		23 %
	Dietary Fiber 8.8g	35 %
	Sugars, other 68.3g
Protein 71.1g		102 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1058

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