For your consideration. A Vietnamese inspired soup and sandwich; Matzo Ball Pho Ga and Vietnamese (smoked) chicken salad bahn mi.
1. Char some onions, ginger and peppers on the chimney starter as you prep for the smoke.
2. Spatchcock the chicken and season w/ salt, pepper and Chinese 5 spice.
3. Smoke the aforementioned chicken for 60 min using pecan wood / chunks.
4. Prepare the broth by adding charred onions, ginger, carrots, celery, garlic and about 10 Texas Bird Peppers (Pequins) and the smoked chicken (skin can be removed see below) to a stockpot. Cover with water. Bring to a rolling boil and simmer with lid on for 30 min. After 30 min., remove chicken and continue simmering for 2-3 hours.
5. Remove the chicken meat from the bone (return bones back to the broth). Prepare matzo balls and Nuoc Mam Cham (Vietnamese Dipping Sauce)
6. Dress the shredded chicken in the Nuoc Mam Cham
7. Strain the broth and cook the matzo balls in the broth
8. Sauté onion and chicken liver for a quick pate for the bahn mi
9. Add chicken, pickled cabbage, onions, peppers to baguette.Enjoy
Note - you can reserve the chicken skin to make gribenes. Yiddish for crispy chicken skin (aka Kosher chicharron).
Nuoc Mam Cham
2 cups of water
1/3 Sugar
1/3 cup rice wine vinegar
1/3 cup fish sauce
1 clove garlic (chopped)
2 small jalapenos (sliced)