14 oz can chicken broth
1 quart water
1 lb chicken legs with thighs
2 t fish sauce
1 can creamed corn
1 t vegetable oil
1 clove garlic
1 T white wine
1 large egg
Fresh ground black pepper
Cilantro for garnish
Minced scallions for garnish
Pit the chicken broth and water in a large pot. Add the chicken, bring to a boil and then cook over medium heat while covered for 20 minutes.
Turn off heat. Remove chicken. When cool enough to handle shred the chicken meat and add back to broth along with fish sauce and creamed corn.
Heat the oil in a small saute pan and add the garlic. Heat briefly without browning and then add the wine. Stir and then pour into broth. Return to a boil and slowly stir in the beaten egg with a fork. You want the egg to divide into strands Stir and remove from heat.
Serve with fresh ground pepper, cilantro and green onion. Add sriracha if you’d like more heat.
From The Classic Cuisine of Vietnam
Keywords: Vietnamese Chicken Corn Soup