The industrial town of Ipoh is justifiably famous for its unique style of chicken noodle soup. The noodles made there are so soft and supple, they yield to gentle pressure between the tongue and the palate. Some say it’s the water. The way the water in New York is said to make their bagels’ texture unique, or Paris’ water for baguettes, Ipoh water is coveted for these noodles. I do recommend you making your own (no big deal [pg. 117]), but even if you don’t, the soup from this place is outta this world. Locals eat it with stir-fried bean sprouts on the side.
This easy recipe takes some time. If you need a shortcut, poach chicken breast in store-bought broth and use it for this soup.
© 2008 Robert Danhi. All rights reserved.