Vietnamese Chicken Soup with Rice
Bon Appetit Magazine, Oct 2016, p. 12
This is one of the best dishes we've ever made -- super flavorful and a restaurant quality dish. The recipe was in the r.s.v.p. section of Bon Appetit magazine where people request (sometimes beg for!) recipes for dishes they've had at a restaurant. This one is from Elizabeth Street Cafe in Austin which I've dined at and enjoyed.
This will be a "go-to" recipe for us. It's very easy; you just need to have all ingredients on hand. AND. . . it doesn't require hours to cook. We've tried making flavorful broths (like for pho) before, and this one was simple and packed a punch of flavor with all of the ingredients.
Ingredients: dried kombu, chicken thighs, ginger, star anise pods, cinnamon stick, whole cloves, chicken stock or broth, glutinous (sticky) rice or sushi rice, fish sauce, light brown sugar, scallion, jalapeno, cilantro, white onion
- Added a garlic glove to the broth
- Added red pepper flakes to the broth
- Topped it with white pepper
- As you can see, I love jalapenos so topped mine with quite a few -- top it to taste!