Rabbit Pho (Vietnamese Noodle Soup)

INGREDIENTS:

-1 package egg noodles

-1 whole rabbit (or chicken)

-2 medium onions quartered

-1/4 cup sugar

-2 TBSP fish sauce

-2 TSP salt (or to taste)

-4 oz fresh ginger peeled and rough cut

-1 bunch of fresh cilantro

-1 bunch of green onions

-OPTIONAL soft boiled quail or pullet eggs

-1 lime

-Spice Bag: coriander, cinnamon sticks, star anise

-2 TBSP hoisin

-2 TBSP chili garlic sauce (or oil)

-2 TBSP siracha (to taste)

DIRECTIONS:

-Braise rabbit (or chicken) in large pot of water just covering the protein. Add onions, ginger, salt, fish sauce, sugar, and spice bag. Cover and simmer for at least 1 hour or until the meat falls off the bone when you try to lift it out.

-Remove rabbit/chicken and pull meat from bone, cut to desired size and put back into broth.

-Cook egg noodles for about 1 minute in fresh boiling water then drain and rinse in cool water.

-Plate noodles in a large bowl. Strain out meat from broth and set atop plated noodles. Flank each side with chopped cilantro and green onion.

-Ladle the broth into plated bowl to desired depth without flooding it. Finish with placement of hoisin, chili garlic sauce, siracha, and a squeeze of juice from a fresh lime.

VIDEO WITH RECIPE DEMONSTRATION TO POST ON YOUTUBE CHANNEL SOON!