Name: Rice Noodles in Curried Chicken Broth with Roasted Peanuts and Crispy Sesame Crackers
Yield: Makes 4 to 6 bowls as a one-dish meal
Cuisine: Vietnamese
Ingredients: 1 tsp. Kosher salt; 1 Medium Whole chicken (3 to 4 lbs. or 1.4 to 1.8 kg.), or 1 lb. (454 g.) thigh meat and 3 lbs. (1.4 kg.) chicken bones; 2-inch (5 cm.) piece Ginger, lightly smashed; 10 Black peppercorns, crushed; 2 lb. (.9 kg) Pork bones; 1 lg. Yellow onion, cut in quartersd; 4 cloves Garlic, smashed; 1-inch (2.5 cm.) piece Rock sugar, about 1 oz. (28 gm.); 2 tbsp. Fish sauce (nước mắm)

Preparation info

Makes
4 to 6
bowls as a one-dish meal

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

This authentic recipe calls for making the chicken broth from a whole chicken, and using some of the meat for the noodles. To streamline the process, you may choose to buy the chicken broth and meat separately and skip step one. The shaved banana blossom’s astringent bite can be substituted by shaved green bananas or omitted completely without a detriment to the final flavor. Ground annatto seeds give the dish an attractive red hue without the heat of red chilies.

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