And so while I was out running errands, I picked up a pre-cooked chicken, a head of nappa cabbage, and a pound of fresh rice noodles (bánh phở). Once home, I put the chicken into a pot of water with about a pound of sliced ginger and let that steep on low flame for about 30 minutes. After removing and picking the chicken and removing all the ginger, I brought the stock to a rolling boil and put the noodles, cabbage, and chicken back in and turned off the flame. A good bit of salt for seasoning and I tucked in to a delicious bowl of noodles. Ann put a brave but disappointed face on it. She wanted to go out and eat sushi and was not thrilled by soup for date night. Sorry honey and thanks for being a good sport.
|Ginger Chicken Noodle Soup with Nappa Cabbage|