There’s a lot to love about this noodle recipe from Mark Bittman’s new cookbook, Dinner for Everyone. A smart technique uses just one pot to poach the chicken, cook the shrimp and then soak the noodles — all while building great flavor. Save the zippy broth after draining the noodles to sip on its own or use as a base for soup.
Related: Mark Bittman’s Ginger Noodle Salad with Snow Peas and 101 Pasta Dishes
Reprinted from Dinner For Everyone. Copyright © 2019 by Mark Bittman. Photographs copyright © 2019 by Aya Brackett. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Vietnamese Bean Thread Salad with Shrimp and Chicken By Mark Bittman Rate it: 5.0 from 1 Votes Serves 4 Active Time 1 hr. Total Time 1 hr. Print Ingredients 1 (2-inch) piece fresh ginger, unpeeled, cut into several coins 2 star anise 1 Tbsp salt, or more as needed 2 bone-in chicken breasts (about 1½ lb) 1 lb medium or large shrimp, unpeeled ½ cup good-quality vegetable oil ½ cup fresh lime juice, or more as needed ¼ cup fish sauce 2 Tbsp sugar 1 carrot, grated 1 shallot, minced Black pepper, to taste 8 oz bean thread noodles 1 large cucumber, unpeeled, cut into several coins peeled, seeded, and sliced into thin crescents 2⁄3 cup chopped fresh mint 2⁄3 cup chopped fresh cilantro 2⁄3 cup chopped fresh basil (preferably Thai) 2 -3 fresh hot red chiles (preferably Thai), thinly sliced Key Tags Chicken RecipesrecipesShrimp Recipes Directions Fill a large pot with 6 cups water. Add ginger, star anise and 1 Tbsp salt; bring to a boil. Add chicken and bring back to a boil. Adjust the heat so liquid bubbles gently but steadily. Cover and cook for 20 minutes. Remove pot from heat. Let stand 8-12 minutes or until chicken registers 165°F when an instant read thermometer is inserted into thickest part. Remove chicken from poaching liquid; cool to room temperature. Bring poaching liquid to a boil and add shrimp. When it returns to a boil, remove from heat and cover. Let stand 3-5 minutes or until shrimp are until uniformly pink. Remove shrimp with a slotted spoon; cool to room temperature. In a large bowl, whisk together vegetable oil, lime juice, fish sauce, sugar, carrot, shallot and lots of pepper. Taste and adjust seasoning. Once again, return poaching liquid to a boil and remove from heat. Add noodles and soak 5-15 minutes or until transparent and just tender. Drain, reserving broth for another use, if desired. Discard star anise and ginger. Cut noodles with kitchen scissors into manageable strands. Toss noodles in bowl with dressing. (It will look overdressed but don’t worry.) Remove skin and bones from chicken; and shred meat with your fingers. Peel and chop shrimp. Add chicken, shrimp, cucumber, herbs and chile to noodles. Toss gently to coat. Taste and adjust seasoning. Serve at room temperature, or refrigerate up to 30 minutes and serve slightly chilled.Kitchen Counter Serves 4 .
Fill a large pot with 6 cups water. Add ginger, star anise and 1 Tbsp salt; bring to a boil. Add chicken and bring back to a boil. Adjust the heat so liquid bubbles gently but steadily. Cover and cook for 20 minutes. Remove pot from heat. Let stand 8-12 minutes or until chicken registers 165°F when an instant read thermometer is inserted into thickest part. Remove chicken from poaching liquid; cool to room temperature.
Bring poaching liquid to a boil and add shrimp. When it returns to a boil, remove from heat and cover. Let stand 3-5 minutes or until shrimp are until uniformly pink. Remove shrimp with a slotted spoon; cool to room temperature.
In a large bowl, whisk together vegetable oil, lime juice, fish sauce, sugar, carrot, shallot and lots of pepper. Taste and adjust seasoning.
Once again, return poaching liquid to a boil and remove from heat. Add noodles and soak 5-15 minutes or until transparent and just tender. Drain, reserving broth for another use, if desired. Discard star anise and ginger. Cut noodles with kitchen scissors into manageable strands. Toss noodles in bowl with dressing. (It will look overdressed but don’t worry.)
Remove skin and bones from chicken; and shred meat with your fingers. Peel and chop shrimp. Add chicken, shrimp, cucumber, herbs and chile to noodles. Toss gently to coat. Taste and adjust seasoning. Serve at room temperature, or refrigerate up to 30 minutes and serve slightly chilled.
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