Rice Noodles With Chicken, Pork and Shrimp
- Ready In:
- 40mins
- Ingredients:
- 25
- Serves:
-
8
ingredients
- 3 large eggs
- 1⁄2 lb rice vermicelli or 1/2 lb rice-stick noodles
- 2 tablespoons canola oil (plus more if needed)
- 1 lb boneless skinless chicken thighs, cut into 1 1/2 inch pieces
- 1⁄2 lb shrimp, peeled, deveined, tail intact (reserve shells for shrimp stock)
- coarse salt & freshly ground black pepper
- 1 medium onion, finely chopped (1 cup)
- 3 carrots, cut into 1/4 inch dice (1/2 cup)
- 2 tablespoons minced garlic
- 1⁄2 lb ground pork
- 1 tablespoon fish sauce
- 4 cups napa cabbage, thinly sliced (about 1 lb)
- 2 1⁄4 cups shrimp stock
- 2 tablespoons fresh lemon juice
- 1 scallion, thinly sliced on the diagonal (1/4 cup)
- 1 -2 lemon, cut into wedges
-
SHRIMP STOCK
- 1 tablespoon canola oil
- 1 medium onion, coarsely chopped
- 1 garlic clove, crushed
- shrimp shells from 1/2 lb. small shrimp
- 1 bay leaf
- 1⁄4 teaspoon red pepper flakes
- 3 tablespoons fish sauce
- 2 cups chicken stock (homemade or low-sodium store-bought)
- 1 cup water
directions
- Place eggs in a small saucepan and cover with cold water by 1-inch. Bring to a boil. Turn off heat; let stand, covered for 13 minutes. Drain, cover with cold water, and let stand, covered for 2 minutes. Peel, and quarter eggs, cover and refrigerate.
- Fill a large bowl with warm water. Add noodles and let soak for 25 minutes, stirring to separate as they soften. Drain.
- Heat oil in a large, heavy stock pot over medium-high heat. Season chicken and shrimp with salt and pepper. Working in batches, cook chicken turning occasionally, until browned on all sides, about 5 minutes. Transfer chicken to a plate. Add shrimp to the stockpot, and cook stirring until bright pink, 2-3 minutes. Transfer shrimp to another plate.
- Reduce heat to medium. Add additional oil if necessary. Add onion, carrot and garlic and cook, stirring occasionally, until tender, about 4 minutes. Add pork and cook breaking up with a spoon, until no longer pink, about 3 minutes. Stir in fish sauce and cook 1 minute.
- Add cabbage, and toss to coat. Add noodles, chicken and stock, and gently stir. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until noodles are tender and most of the stock has been absorbed, about 10 minutes. Remove form heat, and let stand, partially covered, 5 minutes. Add shrimp and lemon juice, gently stirring to avoid breaking noodles.
- Transfer to a platter. Sprinkle with scallions. Arrange hard-boiled eggs around noodles and serve warm or at room temperature.
- SHRIMP STOCK: Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until softened, about 4 minutes.
- Add shrimp shells, bay leaf, and red pepper flakes, and cook, stirring until shells are bright pink, about 1 minute.
- Add fish sauce, and cook for 1 minute. Stir in chicken stock and water. Raise heat to medium-high, and bring to a boil. Reduce heat and simmer, partially covered for 20 minutes.
- Pour through a sieve; discard solids. Stock can be stored in an airtight container in refrigerator for up to 3 days or in the freezer for up to 1 month. Makes about 2 1/2 cups.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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