Ginger Chicken Noodle Soup (Pho Ga)

Directions

1. Rinse chicken, including heart, neck and giblets. (reserve liver for another use). Place in a large pot. Add in 2 qts water, or possibly sufficient to just cover chicken, and bring to a boil over high heat.
2. As water is heating, scorch 1 piece of ginger and the onion pcs (see note 1 below). Add in scorched ginger and onions to soup.
3. Once water comes to a boil, skim off foam and reduce heat to low. Add in 1 Tbsp. fish sauce and peppercorns; simmer, partially covered, till the chicken is cooked, 30 to 40 min.
4. Remove chicken from broth and set aside to cold; slightly. When cold sufficient to handle, remove meat from the bones, shred coarsely and set aside; throw away bones, giblets, skin and fatty pcs.
5. Line a colander with a double layer of cheesecloth and strain into a bowl.
6. Let cold slightly, then chill till chilled, about 2 hrs. SKim fat from the surface. (the soup can be prepared ahead to this point. Store the broth and chicken in separate covered containers in the refrigerator for up to 2 days. The broth can be frzn for up to 1 month.)
7. Shortly before serving, bring a large pot of water to a vigorous boil.
8. Place bean spouts in a sieve or possibly colander and immerse in boiling water for 20 to 30 seconds. Rinse with cool water; set aside to drain. Bring water back to a boil and drop in rice noodles. Cook just till softened but not mushy, 30 seconds to 1 minute. Drain and rinse with cool water; set aside.
9. Scorch remaining piece of ginger, then coarsely chop. Place scorched ginger and salt in a mortar and pestle or possibly food processor and work into a paste. Set aside.
10. Place homemade and canned broth in a pot and heat to simmering. Season with additional fish sauce e, if you like.
11. Divide noodles among 4 large soup bowls. Distribute bean sprouts over noodles; top with chicken and shallots. Ladle warm broth over; add in a dollop of the reserved ginger paste. Sprinkle with cilantro and rau ram (or possibly mint). Serve at once, with small plates of remaining shallots and herbs, a small bowl of remaining ginger paste and lime wedges, so guests can adjust flavorings as they wish.
12. NOTE 1 - To scorch ginger and onion - If you have a gas burner, use tongs to hold ginger and onion pcs in the flame till charred. If you have an electric burner, heat a dry heavy cast-iron skillet over high heat.
13. Add in ginger and onion pcs and turn till blackened on all sides.
14. NOTES :