- 1 package fresh or frozen Vietnamese noodles
- 2 quarts chicken foot stock (recipe below)
- 12 oz button mushrooms
- 1/2 cup sliced green onion (whites and greens)
- 1/2 cup picked cilantro
- 1/4 cup picked mint, torn
- 1/4 cup picked thai basil, torn
- 2 beet pickled or 7 minute eggs, quartered
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 lime, cut into 6 wedges
- 1 8 oz package chicken feet, talons removed
- 1/4 cup roasted, unsalted, and crush peanuts
- 1 box tempura mix
- 2 cups canola oil for frying
Sweet Wing Sauce (recipe below)
1. In a small sauce pot, add chicken foot stock and bring to a light bubbles. Stir in fish sauce and soy sauce, adding more if necessary.
2. Add mushrooms and cook for 3 minutes. Add noodles and cook for 2 minutes for fresh and 4 minutes for frozen. Remove from heat.
3. Distribute into four serving bowls and top with generous amounts of green onion, cilantro, Thai basil, and mint. Top bowls with 2 quarters of egg.
4. In a medium sauce pot, bring canola oil to 375 degrees. Prepare tempura batter according to directions, but substituting flat water for sparkling.
5. Dip chicken feet in tempura mix and fry one at a time until golden brown.
6. Toss chicken feet in sauce and coat generously with peanuts. Allow foot to perch on the side of the bowl for serving.
Chicken Foot Stock
- 2 # chicken feet
- 8 cups water
- 2 sweet onions, large diced
- 2 medium carrots, large diced
- 3 stalks celery, large diced
- 1/8 cup ginger root, skin on, roughly chopped
- 1 garlic head, halved
- cilantro stems
1. In a small stock pot or large saucepan, add chicken feet and water. Bring to a simmer and allow to simmer on the stove for 4 hours, covering with more water if chicken feet become exposed. Add all other ingredients and allow to simmer for an additional hour, 5 hours total. Pass through a fine mesh strainer. Stock keeps good in the refrigerator for 3 days and can also be frozen for up to six months.
Sweet Wing Sauce
- 1/2 cup fish sauce, preferably Red Boat brand
- 1 cup water
- 1 cup sugar
- 1/2 tablespoon red pepper flakes
- 1 tablespoon minced garlic
- 1 tablespoon canola oil
- 1/2 teaspoon sesame oil
1. Heat a small sauce pan on medium heat for 4 mins. Once the pot is heated through, add the canola oil and sesame oil. Wait 30 seconds and add the minced garlic. Sauté garlic until fragrant, about 1 minute. Add red pepper flakes and sauce for 30 seconds.
2. Add water, fish sauce, and sugar, whisking so that the sugar does not burn. Lightly simmer until the mixture coats the bag of a spoon. Hold at room temperature.