Ingredients Jump to Instructions ↓

  1. Scant 1/2 lb fine rice noodles

  2. 6 cups chicken stock

  3. 1 small dried chile

  4. 1 tb finely minced peeled fresh ginger

  5. 1 bunch of scallions

  6. 1/2 lb skinless, boneless chicken breast cut into 1/2 inch cubes

  7. 1/4 lb fresh shitake mushrooms, stems removed, caps sliced

  8. 2 tb nam pla (fish sauce) or soy sauce, or to taste

  9. salt if necessary

  10. 1/4 cup roughly chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Soak the rice noodles in very hot water to cover. Meanwhile, put the stock in a saucepan with the chile and ginger over medium heat. Trim the scallions; chop the white part and add it to the simmering stock. Chop the green part and set aside.

  2. After about 8 minutes of simmering, remove the chile. Drain the noodles and add them along with the chicken breast and mushrooms. Stir and adjust the heat so the mixture continues to simmer. When the chicken is cooked through, about 10 minutes, add the nam pla; taste and adjust the seasoning--add more nam pla or soy sauce or some salt if necessary, along with cilantro and reserved scallions, then serve.


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