Recipe: Morning Market Noodles With Jeffrey [edit]

Step 1

1/4 Cup peanut or vegetable oil 2 tablespoons very finely-chopped garlic - (to 3 tbspns)

Step 2

= FRIED SHALLOTS AND SHALLOT OIL =1/4 cup peanut or vegetable oil 1 medium thinly-sliced shallot - in rings= CHILE OIL =1/2 cup peanut or vegetable oil 3 tablespoons dried red chile flakes = YUNNANESE CHILE PEPPER PASTE =1 cup Thai dried red chiles 1 cup boiling water1 1/2 teaspoons coarse salt1 teaspoon sugar1 1/2 tablespoons peanut oil1 1/2 teaspoons roughly-crushed cumin seeds - in a mortar1/3 cup minced shallots1 1/2 teaspoons black rice vinegar or cider vinegar = CHILE VINEGAR SAUCE =1/2 cup rice vinegar2 tablespoons sugar - (to 3 tbspns)

Step 3

1/2 mild fresh chilesliced in rings= (Cubanelle or Hungarian wax or banana)

Step 4

Instructions:* Note: Use a whole skinless chicken, or chicken necks and wings, or a chicken carcass.

Step 5

To make the Basic Southeast Asian Broth: Rinse chicken well. Place in a large stockpot, and add cold water to cover. Bring to a boil, then reduce to a simmer, skimming off and discarding any foam that comes to the surface. Add the garlic, shallots, peppercorns, ginger, and coriander. Simmer, partially covered, for 40 minutes (if using carcasses, simmer broth for 2 hours). Place a sieve over a large bowl, pour the broth through it, and set aside meat for another use; discard remaining solids. Allow the broth to cool completely, then pour it into airtight containers. Cover, and refrigerate.

Step 6

After several hours, a layer of fat will have solidified on the surface; skim it off, and set aside for another use if desired. The broth can be used immediately or kept in an airtight container, refrigerated, for up to 3 days or frozen for up to 3 months. Season after skimming off the fat, or wait and season with salt and/or fish sauce just before serving. If using to make a clear broth, warm it slightly, then strain through a colander lined with a double layer of cheesecloth before proceeding with the recipe. (Makes 6 to 9 cups)

Step 7

To make the Dry Roasted Peanuts: Place a large skillet over medium heat. Add peanuts, and cook, stirring frequently to ensure even browning, until fragrant and golden brown, about 5 minutes. Remove to a cutting board, and coarsely chop; or allow to cool, and pulse in a food processor to coarsely chop. (Makes 1 cup)

Step 8

To make the Spicy Pork Filling: Place the tamarind in a small bowl, and cover with water. Place a sieve over a bowl, and press the dissolve tamarind through the sieve; discard the pulp. Set tamarind juice aside. Heat a wok over high heat. Add the oil or lard, and, when hot, add shallots and garlic. Stir-fry until golden, then add the pork, and stir-fry until opaque, about 4 minutes. Add sugar, tamarind juice, fish sauce, and salt; cook until liquid has almost evaporated, about 5 minutes. Add ginger and peanuts, and stir-fry for 1 minute more. The mixture should be pasty and somewhat salty. Transfer to a shallow dish, and allow to cool. (

Step 9

Makes about 1 1/2 cups)

Step 10

To make the Fried Garlic And Garlic Oil: Heat the oil in a wok or skillet over high heat. When hot, add the garlic, taking care not to splash. Use a spatula to stir and separate the garlic as it clumps in the hot oil. When it begins to color, 15 to 20 seconds, remove from heat, and let stand until oil cools to room temperature. Scoop out garlic; drain well on paper towels. Store garlic and oil, refrigerated, in separate airtight containers. (Makes 1/4 cup)

Step 11

To make the Fried Shallots And Shallot Oil: Heat the oil in a wok or skillet over high heat. When hot, add the shallots, taking care not to splash. Use a spatula to stir and separate the shallots as they clump in the hot oil. When it begins to color, 15 to 20 seconds, remove from heat, and let stand until the oil cools to room temperature. Scoop out shallots; drain well on paper towels. Store shallots and oil, refrigerated, in separate airtight containers. (

Step 12

Makes about 3 tablespoons)

Step 13

To make the Chile Oil: Heat oil in a wok of skillet. As soon as it starts to smoke, toss in the chile flakes, taking care not to splash, and remove from the heat. Let stand until completely cool, then transfer to a clean dry glass jar, and store in a cool place. If you wish, in several days, strain out chiles, and store separately or discard, leaving just the oil. (

Step 14

Makes about 1/2 cup oil)

Step 15

To make the Yunnanese Chile Pepper Paste: Rinse chiles, and place in a medium bowl. Add the water, and stir to wet all chiles. Weight the chiles with a small plate to keep them submerged. Let soak for at least 20 minutes or up to 2 hours. Transfer chiles and soaking water to the bowl of a food processor or blender, and puree. Add salt and sugar, and process briefly to blend. Return to soaking bowl, and set aside.

Step 16

Place a wok or heavy skillet over medium-high heat. When hot, add oil, and swirl it around. Add cumin, and cook for 30 seconds, stirring to avoid scorching. Add shallots, and cook over medium heat, stirring frequently, until softened and translucent, about 4 minutes. Add pureed chile mixture (be careful of spattering as it hits the hot pan), and bring to a boil, then cook, stirring frequently, until the sauce thickens slightly, about 5 minutes. Remove from heat, and stir in vinegar. Transfer for to a clean bowl to cool, then store, refrigerated, in a sterile airtight container for up to 1 week. (

Step 17

Makes about 1 cup)

Step 18

To make the Chile Vinegar Sauce: Place vinegar in a small bowl, and add the sugar. Stir until completely dissolved. Add chile rings. Serve with a small spoon so that guests can spoon the sauce onto their noodles. Store, refrigerated, in an airtight container for up to 5 days. (

Step 19

Makes about 1/2 cup)

Step 20

Place the stock in a large stockpot, add the meat, and bring to a boil. Reduce to simmer, and cook until meat is cooked through and tender, about 30 minutes. Taste broth, and add salt or fish sauce, or a combination, as desired. Remove meat, discarding bones, and cut meat into bite-size pieces (or use meat left from making broth). Keep broth warm over low heat until ready to serve. (The soup can be made ahead of time. Allow the broth and meat to cool to room temperature, then store, refrigerated, in airtight containers for up to 2 days or frozen for up to 1 month. Bring the meat to room temperature before using).

Step 21

Twenty minutes before serving, bring a large pot of water to a boil. Bring broth to a steady simmer. Add reserved meat to broth, or place it on a plate to offer separately. Serve each person individually. Place a coil of noodles in a sieve, and dip into boiling water for 30 seconds. Drain before placing in a bowl. Ladle a generous quantity of broth over noodles, and add some chopped meat, if using. If desired, blanch raw ingredients briefly in boiling water before adding to broth. Invite guests to add flavorings as they wish.

Step 22

This recipe yields 8 servings.

Step 23

Comments: Throughout Southeast Asia, early-morning markets offer an array of fresh regional fare such as pan-fried noodles and savory soups.

Step 24

This recipe for rice noodles in a mild broth, created by cookbook author Jeffrey Alford, was inspired by his travels in Laos, Vietnam, Thailand, and Burma. The various toppings add a complex fusion of flavors to the basic soup, making it an impressive dinner-party offering; an extra set of hands is helpful when preparing the many elements of this recipe.