Soup Base
3 skinless boneless chicken breasts, cut crosswise into strips about 2" by 1/4"
6 tbsp Thai fish sauce
5 tbsp shoyu
Pinch of sugar
½ pound cellophane noodles
2 qts chicken broth
5 scallions (white and green parts) finely sliced
To make the soup base
Marinate the sliced chicken breasts in a tbsp each of the fish sauce and shoyu and the pinch of sugar for 30 minutes.
Soak the cellophane noodles in warm water for 20 minutes and drain.
Bring the chicken broth to a simmer and add the noodles.
Cook for 1-2 minutes until the noodles are soft.
Divide the noodles in 8 bowls.
Add the chicken with its marinade to the hot broth.
Simmer gently for 2 minutes and skim off the froth that floats to the top.
Add the scallions and remaining fish sauce and shoyu to the hot broth.
Simmer for 2 minutes more.
Distribute the chicken over each bowl with a slotted spoon.
Ladle the broth over all.
Serve sauce at table with small spoon.
3 garlic cloves, finely chopped and crushed to a paste
1/2 c lime juice
3 tsp cayenne pepper
3 tbsp Thai fish sauce
5 tsp shoyu
5 tsp sugar
To make the sauce
3 skinless boneless chicken breasts, cut crosswise into strips about 2" by 1/4"
6 tbsp Thai fish sauce
5 tbsp shoyu
Pinch of sugar
½ pound cellophane noodles
2 qts chicken broth
5 scallions (white and green parts) finely sliced
To make the soup base
Marinate the sliced chicken breasts in a tbsp each of the fish sauce and shoyu and the pinch of sugar for 30 minutes.
Soak the cellophane noodles in warm water for 20 minutes and drain.
Bring the chicken broth to a simmer and add the noodles.
Cook for 1-2 minutes until the noodles are soft.
Divide the noodles in 8 bowls.
Add the chicken with its marinade to the hot broth.
Simmer gently for 2 minutes and skim off the froth that floats to the top.
Add the scallions and remaining fish sauce and shoyu to the hot broth.
Simmer for 2 minutes more.
Distribute the chicken over each bowl with a slotted spoon.
Ladle the broth over all.
Serve sauce at table with small spoon.
3 garlic cloves, finely chopped and crushed to a paste
1/2 c lime juice
3 tsp cayenne pepper
3 tbsp Thai fish sauce
5 tsp shoyu
5 tsp sugar
To make the sauce
Whisk together all the ingredients.
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