Pei Wei Asian Diner Mien Ga (vietnamese Chicken Noodle Soup)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 quarts chicken stock
• 3 kaffir lime leaves, bruise slightly with back of a knife
• 3 tablespoons fish sauce
• 3 lemongrass, stalks tops & bottoms cut off, & smash with the side of knife
• 2 tablespoons galangal, peeled and minced
• 1 (3 -5 lb) rotisserie chicken, meat pulled off the bone, and pulled into strips
• 16 ounces thin rice noodles, cooked according to package, and drained
• 2 cups tomatoes, diced
• 2 cups carrots, shredded
• 4 scallions, cut into 1/4 inch rings
• 1 bunch thai basil, leaves picked, discard stems (garnish)
• 1 bunch fresh cilantro, leaves picked, discard stems (garnish)
• 4 ounces bean sprouts, rinsed (garnish)
• 8 lime wedges (garnish)
• 2 fresh jalapenos, cut into thin rings (garnish)
• hoisin sauce (garnish)
• sriracha garlic and red chile paste (garnish)

Recipe

• 1 place chicken stock, kaffir lime leaves, fish sauce, lemongrass, and galangal in a large sauce pan. bring soup to a boil, then reduce to a very low simmer.
• 2 simmer for 20 to 25 minutes. turn off heat and reserve until you are ready to serve.
• 3 place your bowls onto plates big enough so they have room for garnishes.
• 4 reheat broth to a boil for 15 seconds. fill each bowl with 2 oz of cooked rice noodles, 1/4 cup of tomatoes, 1/4 cup of carrots, 1 tbsp of scallions, and approximately 4 oz of pulled chicken.
• 5 ladle hot broth over ingredients into bowl until bowl is 3/4 full.
• 6 place a lime wedge, jalapeno rings, bean sprouts, cilantro, thai basil on each plate for garnish. serve and place sriracha and hoisin on the table for extra flavor.