Rice Noodle Soup in Clear Broth

Instructions

1. Parboil the chicken bones (or whole chicken) for 5 minutes to remove residual gunk, blood and floaties.
2. Remove and place chicken bones (or whole chicken) and 8 cups chicken stock into a clean stock pot. Turn heat on high until chicken stock begins to boil, then lower heat to simmer, covered. Simmer for at least 30 minutes until chicken is thoroughly cooked. Use a fine mesh skimmer to skim off any residual floaties. You want the broth as clear as possible.
3. Add cooked beef meatballs to the stock. I recommend 4 meatballs per serving. Continue to simmer. As chicken stock simmers, boil 6 quarts of water in a separate pot.
4. Grab a portion of the rice noodles, about a baseball size, and place it in a noodle strainer. The noodles will expand as it cooks, so measure accordingly. Be careful not to break the noodles apart.
5. Place noodle strainer with rice noodle portion into the pot of boiling water and allow to cook for at least 4 minutes. The rice noodles should feel flimsy and not chewy when cooked properly. Forget the concept of al dente when cooking the rice noodles.
6. Drain the cooked rice noodles and transfer them into a wide bowl. Ladle about 1-1½ cup of chicken broth over the cooked rice noodles. Topped with 4 cooked beef meatballs, 1 tsp. of fried garlic in garlic oil and green onion. Add optional bean sprouts and cilantro leaves to the broth if desired.

• Servings : About 8 servings
• Ready in : 50 Minutes
• Course : Entrée
• Recipe Type : Dinner, Lunch
• Ingredient : Bean sprouts, Chicken bones, Chicken stock, Cilantro, Cooked beef meatballs (Thịt bò viên), Garlic oil, Green Onions