Ingredients
- For the Soup
- 1 3 lb chicken (giblets removed, patted dry with paper towels)
- 6 whole green onions, halved
- 1 1 inch piece of ginger, crushed
- 6 whole cloves
- Salt
- 2 tablespoons fish sauce
- 16 ounces rice vermicelli or bean thread noodles
- For the Table Salad
- 1 shallot, thinly sliced and fried
- 1/2 cup cilantro, coarsely chopped
- 1/2 cup whole basil leaves
- 1/2 cup whole mint leaves
- 1/2 cup thinly sliced green onions
- 1 cup mung bean sprouts
- 1-2 jalapeños, sliced into thin rings
- Lime wedges
- Hoisin, sambal, and fish sauce
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