This multi-step recipe is courtesy of my friend Andrea, and it will involve many pots and pans. You will be making the chicken sauce and chicken broth, and boiling noodles. You also will need the following garnishes to serve with the finished dish per person: 2 tsp to 1 Tbsp toasted chickpea flour (besan), a few fresh lime wedges, Burmese toasted chili flakes (spicy), a few sprigs fresh cilantro, and sliced hard-boiled eggs (½ to 1 sliced egg per person).
First, take 1 lb bone-in, skin-on chicken breast (about 3 large breasts, or a 3 lb small whole chicken, which yields about 1 lb chicken meat). Remove the skin and bones, place into a medium size pot, and set aside (see Second below). Dice the chicken flesh into ½ inch cubes, then marinate in 1 Tbsp paprika, ¾ to 1 Tbsp fish sauce, 1/8 tsp turmeric, and a dash of salt (optional). Mix well and set aside.
Second, pour enough water into the chicken skin-bone pot to cover with an inch of water above the bone. Add 2 inch peeled fresh ginger (rough-cut into 4 thick penny slices), 3-4 crushed garlic cloves, 1 tsp fish sauce, and a dash (maybe ½ tsp) freshly ground black pepper. Place on the back burner of stove, bring to a boil, then reduce to a simmer and let gently cook while you’re preparing the rest of the dish.
Third, bring a second pot of water to boil. Prepare 1 package (4 serving) thick Vietnamese tapioca noodles (Banh Canh vermicelli aka tapioca strip – see Note below) by boiling the tapioca noodles for 20 mins, uncovered on a rolling boil. Then at the end of 20 mins, cover and turn the heat off but leave the pot on the burner with the water until tapioca noodles are al dente (about 12 mins), then drain and rinse thoroughly in cold water.
Fourth, while the tapioca noodles are boiling, start the chicken tomato sauce. Heat a large wok, then add 1/3 cup neutral vegetable oil. Add ¼ cup fried onion (available at Indian grocery) and 3 medium tomatoes (cut into ½ inch dice). Cook on medium-high heat. When the oil separates from the tomato, stir in the marinated chicken. Let cook on medium-low heat until chicken is fully cooked (about 15 mins).
Finally, to serve: take ¼ of the cooked noodles and place in a wide, flat bowl. Ladle about ¼ of the chicken tomato sauce on top. Garnish to taste with about 2 tsp toasted chickpea flour, a dash of Burmese chili flakes, a few sprigs cilantro, juice from ¼ of a lime, and ½ sliced egg. Mix well, and it is ready to eat (feel free to add more garnishes to your specific taste). Serve with a small bowl of the lightly seasoned chicken broth. (Sept. 2018)
Note: The brand of tapioca noodles Andrea recommends is a Vietnamese brand called Double Fish brand. It comes in red and yellow packaging, and despite the “vermicelli” description, it looks thick and round, like large bucatelli.
Cooking Adventures 