8ozfresh Ramaria / coral mushroomsor other wild mushrooms, like whole, small chanterelles, or hericium
Cooked rice stick noodlesabout 1 cup of cooked noodles per person.
Poaching liquidoptional, the seasonings are just ideas
Good dash of fish sauceto taste preferably Red Boat brand
1inchpiece of gingersliced
1stalk of lemongrassbruised with the back of a knife and chopped into 1 inch lengths
Small handful of parsley or cilantro stems
½inchpiece of cinnamon stickor 1 star anise, crushed
1tablespoondried Szechuan peppercornsoptional
1small onioncoarsely chopped
1rib of celerycoarsely chopped
1small carrotcoarsely chopped
Zest of ½ a lime
Fresh bean sprouts
Rue ram leavesPersicaria odorata/Vietnamese coriander
Fresh mint leaves
Hot chili oilsriracha, or other spicy condiment
Fresh sliced scallions
Bring the ingredients for the poaching liquid to a simmer and cook for 20 minutes, then add the chicken, bring the mixture back to a simmer, turn the heat off and allow the chicken to cool in the liquid and finish cooking with the residual heat.
When you can handle the chicken, remove it, discard the bones and shred the meat. If you want, save the skin, dry it, and bake until crisp like bacon for a garnish, you can also remove the skin before poaching for an even better result.
Strain the poaching liquid, then add it back to the pot with the mushrooms and simmer for another 20 minutes. Double check the seasoning, adjust as needed, and keep hot.
Meanwhile, pour boiling water over the rice noodles and leave for a second or two, just to tenderize them.
Divide the noodles between large soup bowls, (discarding the water) add the chicken, then ladle over the boiling hot broth, dividing the mushrooms and broth evenly between the bowls. Serve with your choice of garnishes on the side.