Homestyle Hand Cut Rice Noodle Chicken Soup

One

Clean the chicken and cut into quarters.

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Two

In a 8qt stock pot heat a small amount of oil. Sauté the garlic and lightly brown the cut

up chicken parts. Fill pot with 5 quarts cold water or enough to cover.

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Three

Char the onion and ginger and add to pot

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Four

Add Lemongrass with the ends crushed and kaffir leaves

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Five

Bring to a simmer and cook covered for 2 hrs. (After one hour skim surface of broth if any scum or foam accumulates)

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Six

While the broth simmers make the the noodles

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Seven

Place both types of flour in a mixing bowl and slowly stir in 5 cups of boiling water. At this point the dough will look shaggy. You may need to scrape the sides until a smooth and non sticky dough ball forms ( playdough texture). Continue to stir while using a wooden spoon until the dough is at a comfortable heat to knead by hand. Transfer the ball to a work surface and lightly dust with tapioca starch.

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Eight

Roll dough into a log and cut into equal portions.

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Nine

Use a rolling pin to roll the dough out ¼ inch thick and 6 inches long

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Ten

Cut the dough into ¼ inch wide noodles and keep covered in a bowl to prevent the noodles from drying out

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Eleven

Clean and prepare garnish, chop and mince vegetables

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Twelve

Remove the chicken from the pot after it has simmered for 2 hrs, place in bowl, and shred

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Thirteen

Season the broth with chicken powder, salt, and fish sauce (Adjust to taste)

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Fourteen

When stock is ready, get out a smaller pot for the servings you are wanting to make

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Fifteen

Add the broth to the smaller pot and bring to a boil

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Sixteen

Next, add the rice noodles directly into the broth and cook until the noodles float to the top of the pot. This process should only take a few minutes.

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Seventeen

Transfer the noodles and thickened broth into a serving bowl, add shredded chicken, and garnish

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Eighteen

Your customized bowl is complete and ready to eat!

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