Vietnamese Chicken And Pineapple Soup Recipes

Steps:

• Cut peel from pineapple in a thin layer and discard, then trim outer layer of pineapple, cutting just deep enough to remove eyes but allowing pineapple to remain intact, and transfer trimmings to a blender. Quarter pineapple lengthwise and cut out core, then coarsely chop core and transfer to blender. Purée with 2 cups water until smooth. Pour through a fine-mesh sieve into a 2-quart glass measure, pressing hard on solids (discard solids), then add enough water to measure 8 cups pineapple broth.
• Cut remaining pineapple into 1/2-inch pieces and put in a bowl.
• Place chicken between 2 sheets of plastic wrap. Gently pound chicken 1/4 inch thick with flat side of a meat pounder or with a rolling pin. Cut chicken across the grain into 1/4-inch-wide strips and transfer to a bowl, then chill, covered.
• Heat 2 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté chiles and 2 tablespoons garlic, stirring, until fragrant, about 30 seconds. Add 1/4 cup fish sauce and boil until sauce is reduced by half, about 2 minutes. (Fish sauce will be extremely pungent when first added but will have a mild flavor in soup.) Add pineapple broth and bring to a boil. Stir in pineapple pieces, mushrooms, tomatoes, bean sprouts, and 1/4 teaspoon pepper and return to a boil. Reduce heat and simmer, uncovered, stirring occasionally, 10 minutes. While soup simmers, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté remaining tablespoon garlic, stirring, until fragrant, about 30 seconds. Add remaining 2 tablespoons fish sauce and simmer until sauce is reduced by half, about 2 minutes.
• Sprinkle chicken with remaining 1/4 teaspoon pepper and add to garlic mixture, then sauté, stirring, until just cooked through, about 4 minutes.
• *Available at Southeast Asian markets and some specialty produce markets.

Steps:

• In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic, cinnamon sticks, star anise and ginger. Simmer for about 20 minutes. Once the chicken breasts are cooked, remove them, set aside and shred when cooled. Continue to simmer all the other ingredients for 30 minutes. Then strain the broth through a colander to remove the solids and spices.
• Add the mushrooms, fish sauce and noodles to the strained stock. Simmer until noodles are still al dente, 4 to 5 minutes. Scoop some of the noodles into individual bowls. Top with some of the shredded chicken. Ladle lots of broth into each bowl. Garnish with the bean sprouts, jalapenos and fresh mint, and serve with fish sauce, hoisin sauce, Sriracha and lime wedges. Oh my.

Steps:

• Soak noodles in very hot tap water.
• While noodles are soaking, cut chicken into thin julienne strips.
• Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
• Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.
• Reduce heat to medium and simmer until chicken is done, about 8 minutes.
• Drain noodles and cut into short pieces, about 1-1 1/2 inches long.
• Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.
• Serve with"Tuong Ot Sriracha" (Viet hot sauce), or chile paste, if desired.

Steps:

• Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
• In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
• Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
• Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
• To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.