This recipe accompanies Vietnamese Chicken and Cabbage Salad
Put in a large soup pot:
three local organic chicken legs
approximately four quarts of water
1 t salt
Bring to boil and let simmer until chicken is cooked – about 45 – 60 minutes. Alternatively, throw it all in the slow cooker in the morning on low and it will be ready later in the afternoon. The chicken will be falling off the bone and you’ll have a nice broth.
Remove the chicken and skim the froth off the stock.
Add to stock:
1 ½ cups of white rice
1 onion, chopped
3 large carrots, chopped fairly small
1 T fish sauce (more to taste – or replace with soy sauce)
Simmer for 30 minutes.
After chicken is cool, pull the chicken and add some of it to the soup. (Reserve half of it for the salad)
Garnish with cilantro or scallions (optional). Season with salt and pepper.
If soup is too thick, or thickens after being stored in the fridge, just add more water.