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Baked Macaroni with Goat Cheese, Spinach, and Tomatoes

SAVEUR Editors — Mon, 18 Mar 2019 22:50:12 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

This baked macaroni and cheese recipe with fresh chèvre, spinach, and tomatoes starts on the stovetop and finishes in the oven. The creamy sauce stays gooey and velvety, while the cheese sprinkled on top turns crisp and golden-brown. Elbow macaroni is an optimal vessel for the sauce, but any hollow pasta shape will work.

Yield: 4

Time: 1 hour 20 minutes

Kosher salt
8 oz. elbow macaroni
3 Tbsp. unsalted butter
¼ cup all-purpose flour
3 cups whole milk
2 cups baby spinach
1¾ cups fresh goat cheese, divided
Freshly ground black pepper
4 medium plum tomatoes, thinly sliced

Instructions

Preheat the oven to 375°F. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook, stirring occasionally, until slightly softened but still firm, about 3 minutes. Drain the macaroni and set aside.
Return the pot to medium heat, add the butter, and when it has nearly melted, whisk in the flour to make a smooth paste. Add the milk and cook, whisking frequently, until the sauce has thickened and coats the back of a spoon, about 10 minutes. Remove from the heat and stir in the spinach and 1½ cups of goat cheese. Season the sauce to taste with salt and black pepper, then stir in the reserved macaroni. Transfer to an 8-by-8-inch baking dish, layer the tomato slices evenly over the surface, then sprinkle over the remaining goat cheese.
Place a baking sheet in the oven and set the baking dish on top. Bake until the pasta is golden-brown and bubbly, about 45 minutes. Cool for 10 minutes and serve hot.

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Thai Green Mango Salad (Som Tum Mamuang)

SAVEUR Editors — Mon, 18 Mar 2019 22:50:01 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

A street food favorite in the night markets of Thailand, this Thai green mango salad recipe, known as som tum mamuang, is a refreshing adaptation of a more widely known version made with papaya. Usually served as an appetizer, this spicy-sweet salad makes splendid use of crunchy and tart unripe mangoes.

A fruit shredder can make quick work of slicing the mangoes. A mortar and pestle is also key for extracting flavor and fragrance from the aromatics and fruit (and is a worthwhile investment for all kinds of cooking). When making this dish, cooks in Thailand traditionally use a larger mortar than what is typically found in the U.S.

This recipe originally ran in our June/July 2010 print issue with the story “Everything Is Illuminated,” by James Oseland.

Yield: 2

Time: 25 minutes

2 Tbsp. small dried shrimp
8 red bird’s eye chiles, stemmed, seeded, and thinly sliced
4 garlic cloves, finely chopped
½ medium shallot, finely chopped
3 small, green unripe mangoes (about 1½ lbs.), peeled and cut into thin matchsticks
18 green beans, trimmed and cut into 2-in. lengths
14 grape tomatoes, halved
3 Tbsp. fish sauce
2 Tbsp. lime juice
1 Tbsp. plus 1 tsp. palm sugar or brown sugar
2 Tbsp. roasted unsalted peanuts, coarsely chopped

Instructions

In a large mortar and pestle, pound the shrimp until coarsely ground; transfer to a small bowl and set aside. To the mortar, add the chiles, garlic, and shallot and pound until bruised. Working in batches, add the mangoes and pound, using a spoon to scrape the sides and combine well after each batch, until the fruit is softened slightly and fully coated in the aromatics. Transfer the mixture to a large bowl and set aside.
To the mortar, add the green beans and tomatoes and lightly pound to extract their juices. Stir in the fish sauce, lime juice, and sugar, then transfer to the bowl with the mango mixture and toss well. Transfer to a serving bowl or platter, garnish with the crushed dried shrimp and peanuts, and serve at room temperature.

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Apricot Soufflé

SAVEUR Editors — Mon, 18 Mar 2019 22:35:40 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

This exceptional apricot soufflé recipe comes to us from Café Jacqueline in San Francisco, a cozy bistro that serves homestyle French fare in a chandeliered dining room. Of proprietor Jacqueline Margulis’s many delectable soufflés, this is our favorite, especially come late spring and summer, when fresh apricots are in season. The soufflé will begin to fall the moment it’s pulled from the oven, but any change in appearance won’t affect the taste.

Yield: 4

Time: 45 minutes

Unsalted butter, for greasing
¾ cup heavy cream
¼ cup sugar, plus more for dusting
2¼ tsp. all-purpose flour
5 large fresh apricots, 4 coarsely chopped, 1 thinly sliced
1 tsp. kirsch
4 large room-temperature eggs, separated
⅛ tsp. cream of tartar
Confectioners sugar, for dusting

Instructions

Preheat the oven to 450°F. Position a rack low enough in the oven to allow the soufflé room to rise as much as 2 inches above the rim. Butter a 6½-inch-diameter soufflé dish, then dust with sugar, tapping out any excess.
To a medium pot over medium heat, add the cream, sugar, flour, and chopped apricots. Bring to a simmer and cook, whisking, until thick, about 3 minutes. Remove from the heat and whisk in the kirsch. One at a time, whisk in the egg yolks. Spread ¼ cup of the apricot mixture evenly on the bottom of the soufflé dish; set aside the rest.
Using a stand or handheld mixer, beat the egg whites until foamy. Add the cream of tartar and beat until stiff peaks form. Using a silicone spatula, gently fold about one third of the egg whites into the remaining apricot mixture. Repeat, folding in the remaining whites in two batches. (Do not over-mix.) Scrape into the soufflé dish.
Bake until puffed and browned (but still slightly jiggly), 12–15 minutes. Dust generously with confectioners sugar and fan the sliced apricot on top. Serve immediately.

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Nell Huffman’s Blueberry Pie

Nell Huffman — Mon, 09 Mar 2020 16:19:05 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

In Alaska, wild blueberries (also called Kyani berries) are picked in the summer and frozen for use throughout the winter, especially in pies. During crunch time just before the Iditarod, locals have been known to resort to commercial crusts; when time allows, we like to make this flaky all-butter crust from scratch. (This pie recipe is a favorite of longtime Takotna, Alaska resident Nell Huffman, and is adapted from The Joy of Blueberries by Theresa Millang.)

Featured in, “Pies and Alaskan Hospitality Along the Iditarod Trail.”

Yield: makes one 9-inch pie

Time: 1 hour 30 minutes

Dough for two prepared pie crusts, homemade or store-bought
2 Tbsp. all-purpose flour, plus more for rolling the dough
½ cup sugar
¼ tsp. ground cinnamon
¼ tsp. nutmeg
¼ tsp. kosher salt
6 cups blueberries (fresh or frozen)
1 tsp. vanilla extract
1 Tbsp. unsalted butter, cut into small pieces
1 Tbsp. whole milk
1 large egg yolk
Coarse sugar, for sprinkling (optional)

Instructions

Position a rack in the lower third of the oven and preheat to 400°F.
About 15 minutes before rolling out the pie dough, remove it from the refrigerator to soften slightly. Lightly flour a clean work surface and a rolling pin. Roll out one of the pieces of dough into an even, ¼-inch-thick circle, then carefully lift the dough into a 9-inch aluminum or glass pie plate. Use a sharp knife to trim the edges, leaving 1 inch of overhang all the way around.
In a large bowl, stir together the flour, sugar, cinnamon, nutmeg, and salt. Add the blueberries and vanilla and toss well to coat, then transfer the filling to the pie shell, mounding the berries slightly in the center. Dot the surface of the berries with the butter.
Once again, lightly flour your work surface and rolling pin. Roll out the second piece of dough into an even, ¼-inch-thick circle, then carefully lift the dough and place it over the berry mixture. Use a sharp knife to trim the edges, leaving about 1½ inches of overhang all the way around, then tuck the edges of the top crust under the edges of the bottom crust. Pinch the edges together decoratively to seal, or use the tines of a fork to crimp all the way around. Using the tip of a paring knife, make 6–8 slits on the surface of the crust to vent. Place the pie in the freezer just until the crust is firm, about 15 minutes.
In a small bowl, whisk together the milk and egg yolk. Brush the surface of the pie crust with the egg wash and sprinkle with coarse sugar, if using. Place the pie on a large, rimmed baking sheet and bake until the crust is set and just beginning to brown, 20–25 minutes. Turn the temperature to 350°F and continue baking until the crust is evenly golden brown and the juices are bubbling and thickened, 30–40 minutes more for fresh berries or 60–70 minutes more for frozen. (If the edges begin to darken before the filling has thickened, cover them with strips of aluminum foil to finish baking.) Cool to room temperature before cutting into slices and serving.

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Wild Blueberry Tart

SAVEUR Editors — Mon, 18 Mar 2019 22:50:18 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

A woman from a family in North Haven, Maine gave this recipe to Nancy Harmon Jenkins and told her the story of the recipe’s origins: A Swedish au pair named Lotta came to Maine and fell in love with either the father or the eldest son of the host family (that particular detail was lost to time). Lotta was promptly sent back to Sweden but left behind this elegant open-topped wild blueberry tart recipe. Look for the tiny, sweet wild berries at your local grocery store (Wyman’s is a popular brand), or online, or substitute regular blueberries. Glazing the tart (see step 5) is an optional step that makes the dessert all the more stunning.

Yield: 8

1 cup rolled oats
1⁄4 cup finely chopped blanched almonds or walnuts
14 Tbsp. unsalted butter, at room temperature
1⁄2 cup plus 3 Tbsp. sugar, divided
1 tsp. vanilla extract
Pinch ground cinnamon
Pinch fine salt
1¼ cups all-purpose flour
3½ cups blueberries, preferably wild
2 Tbsp. cornstarch
2 tsp. finely grated lemon zest
1⁄4 cup red currant jelly or strawberry or raspberry jam (optional)
Whipped cream and vanilla ice cream, for serving (optional)

Instructions

To a food processor, add the rolled oats and pulse to the texture of flour, 5–6 pulses. Add the chopped nuts and process until the mixture resembles coarse sand, 5–6 pulses more.
Using a stand or handheld mixer on medium-high speed, beat the butter and ½ cup of the sugar until fluffy. Beat in the vanilla, cinnamon, and salt. Add the oat mixture and flour and, using your hands, mix to form a shaggy dough. Transfer to an unfloured work surface, shape into a flat disk, then press the dough evenly into the bottom and sides of a 10½-inch tart pan. Run a knife over the perimeter of the pan to trim any overhanging dough, then cover with plastic wrap and refrigerate until firm, at least 30 minutes.
Position a rack in the center of the oven and preheat to 400°F. Bake until the crust is lightly golden and risen slightly, 12–15 minutes. Set aside.
Meanwhile, in a large bowl, toss the blueberries with the cornstarch, lemon zest, and remaining sugar. Using a fork, lightly mash about an eighth of the berries. Scrape into the baked crust, using a silicone spatula or spoon to flatten the top, then bake until the blueberries are bubbling, about 25 minutes. Set aside to cool to room temperature.
To a small pot set over medium-low heat, add the jelly (if using) and cook until it’s pourable, 3–5 minutes. Using a pastry brush, paint the top of the tart with the jelly. Refrigerate for at least 15 minutes, then serve with whipped cream or ice cream if desired.

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Rhubarb Red Onion Chutney

Anna Lise Kvan — Mon, 18 Mar 2019 22:53:37 +0000

Matt Taylor-Gross

Rhubarb Red Onion Chutney Matt Taylor-Gross

This rhubarb red onion chutney recipe comes from Anna Lise Kvan, of Paris’s Holy Belly Café. She rightly calls it a labor of love since it requires patience and a little elbow grease—it’s important to keep stirring to make sure the rhubarb and onions caramelize without sticking. Make a big batch, so you can keep it in the fridge for up to two weeks. She suggests pairing the chutney with roasted pork cutlets or tenderloin, or spreading it on turkey, chicken, or ham sandwiches. We also like adding it to grilled cheeses and charcuterie boards.

Featured in “How to Cook With Rhubarb (Beyond Turning it Into Pie)”

Yield: Makes 2 cups

Time: 2 hours

2 Tbsp. unsalted butter
2 Tbsp. olive oil
4 medium red onions, thinly sliced (7 cups)
1 tsp. fine salt
1 tsp. sugar
1⁄2 tsp. freshly ground black pepper
2 whole cloves
6 rhubarb stalks, cut into 1⁄4-in. pieces (4 1⁄2 cups)
1 Tbsp. finely grated lemon zest

Instructions

In a medium pot over medium heat, heat the butter and oil until the butter melts and begins to foam, about 2 minutes. Add the onions and cook, stirring occasionally, until the onions are jammy and deep brown, about 1 hour. Add the salt, sugar, black pepper, cloves, and rhubarb and turn the heat to low. Cook, stirring occasionally, until the rhubarb is soft and broken down, about 50 minutes. Remove from the heat and stir in the lemon zest.

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Tartine’s Teff Carrot Cake with Cream Cheese Frosting

Elizabeth Preuitt — Thu, 19 Mar 2020 14:35:56 +0000

Photography by CHRISTOPHER TESTANI; FOOD STYLING: EUGENE IHO

As soon as we decided to put a birthday cake on our cover, I knew just where it should come from: Tartine, the San Francisco bakery behind what Alice Waters described as “the platonic ideal of a birthday cake.” Waters wrote that in her forward to the 2006 book Tartine, in which the bakery’s founders, Elisabeth Prueitt and Chad Robertson shared recipes for some of their most beloved treats. In 2019, a rebooted version of the book included 68 new recipes. My favorite addition? The gorgeous carrot cake gracing the cover of SAVEUR’s 25th anniversary issue. When I called, Prueitt actually flew to New York to bake the thing in our test kitchen. Thanks, Liz, for making our 25th birthday such a special one.

For this rich and textured carrot cake recipe, Prueitt uses dark and nutty teff flour as its primary starch, which happens to make it gluten-free. —Kat Craddock

Featured in: Bake Our 25th Anniversary Cake

Yield: 12–16

Time: 1 hour 55 minutes

Ingredients

For the cake:

1 Tbsp. unsalted butter, for greasing
1¾ cups raisins
1 cup sugar
1 cup coconut sugar or ¾ cup packed brown sugar
4 large eggs
1 lb. peeled, grated carrots (3½ cups)
1 cup whole milk
¾ cup olive oil
2 tsp. finely grated orange zest
1 cup plus 2 Tbsp. (5¼ oz.) teff flour
⅔ cup (2½ oz.) potato starch
½ cup (2½ oz.) rice flour
2½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground nutmeg
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1½ cups (7 oz.) toasted walnuts
½ cup unsweetened shredded coconut

For the frosting:

1 cup (8 oz.) cream cheese, at room temperature
6 Tbsp. (3 oz.) unsalted butter, at room temperature
3 cups (13 oz.) confectioners’ sugar, sifted
1 Tbsp. fresh lemon juice
¼ tsp. kosher salt

Instructions

Preheat the oven (with its rack positioned in the center) to 350°F. Butter the bottom and sides of two 9-inch round cake pans and line the bottoms with parchment paper. In a small bowl, cover the raisins with hot water, soak to plump for 10 minutes, then drain and set aside.
In a large bowl, using a handheld mixer or a stand mixer fitted with the whisk attachment, use medium speed to whip the sugar, coconut sugar or brown sugar, and eggs until thickened and light in color, about 4 minutes. (When you lift up the whisk, the mixture should fall back into the bowl in ribbons.) Add the carrots, milk, olive oil, and orange zest, and mix well to combine.
In a separate bowl, stir together the teff flour, potato starch, rice flour, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt. Add the flour mixture to the egg mixture and, using a rubber spatula, fold just until combined, then fold in the reserved raisins, walnuts, and shredded coconut. Divide the batter evenly between the prepared pans, then transfer them to the oven and bake until a knife inserted into the centers comes out clean, rotating the pans 180° halfway through cooking, 35–40 minutes. Let the cakes cool in their pans on a wire rack for about 10 minutes before unmolding. To unmold, run a thin knife around the edge of the pan, and then invert the cake onto the wire rack and turn rightside up. Let cool completely, then transfer the cakes to the refrigerator and chill for at least 30 minutes before frosting.
Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until fluffy and light, 3 minutes. Add the confectioners’ sugar, lemon juice, and salt and mix until smooth. Use immediately or transfer to an airtight container and refrigerate for up to 3 days. (Soften to room temperature before using.)
To finish the cake, spread half of the icing on top of one of the cake layers, cover with the second layer, and smooth the remainder of the icing over the top and sides (or leave the sides bare). Cut the carrot cake into wedges and serve at room temperature or cover and store in the refrigerator for up to 3 days.

The post Tartine’s Teff Carrot Cake with Cream Cheese Frosting appeared first on Saveur.

Manhattan Clam Chowder

Hugh Merwin — Mon, 18 Mar 2019 22:26:44 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Meaty topneck clams are the briny backbone of this two-part chowder writer Hugh Merwin developed after searching Long Island, New York for the perfect clam chowder. The two essential parts of this are first, a flavor base made from the clams, gently cooked over a long simmer to form a potent flavor base that only gets better as it ages, then second, a soup enriched with just-melted bacon fat. For best results, age the base of this soup overnight, or store in the freezer for up to one month, for the flavors to fully develop. Freezing the clams overnight makes them easier to shuck before cooking.

This recipe ran alongside the 2015 article, “In Search for the Perfect Clam Chowder.”

Yield: 8-10

Time: 5 hours

2¾ lb. large topneck or cherrystone clams (about 3 dozen), frozen overnight
4 oz. salt pork, cut into ¼-in. cubes
2 bay leaves
2 medium white onions, finely chopped, divided
2 cups bottled clam juice
One 28-oz. can whole peeled tomatoes in juice, crushed by hand
2¼ lb. russet potatoes, peeled and cut into ½-in. cubes
4 oz. slab or thick-cut bacon, cut into ¼-in. lardons
6 celery stalks, finely chopped
1 garlic clove, smashed and peeled
1 Tbsp. finely chopped thyme
1 tsp. finely chopped marjoram
Freshly ground black pepper
Oyster crackers, for serving

Instructions

The day before you plan to serve the chowder, in a large colander, rinse the frozen clams with warm water for 30 seconds. Working quickly while they’re still frozen, shuck the clams, discarding their shells, and coarsely chop the meat by hand. Set aside.
In a large pot set over medium-low heat, cook the salt pork, stirring occasionally, until its fat renders, about 12 minutes. Add the bay leaves and half the onions and cook, stirring frequently, until softened, 10–12 minutes. Pour the clam juice, tomatoes, and chopped clams into the pot and bring to a simmer. Cook, stirring occasionally, until the soup is reduced by a third, about 1 hour. Stir in the potatoes and cook until they are fork-tender, about 12 minutes. Remove the pot from heat and let the soup cool to room temperature. Discard the bay leaves and refrigerate the chowder for at least 2 or up to 12 hours, or freeze for up to one month.
When ready to serve, bring the soup base to room temperature. In a large pot over medium heat, cook the bacon, stirring occasionally, until its fat renders, about 6 minutes. Add the remaining onions, along with the celery and garlic, and cook, stirring occasionally, until the vegetables have softened, 10–12 minutes. Pour the soup base into the pot, add the thyme and marjoram, bring to a simmer, and cook, stirring occasionally, until the soup is warmed through, about 30 minutes. Remove the chowder from the heat and season to taste with black pepper. Ladle into bowls and serve with oyster crackers.

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Cioppino

SAVEUR Editors — Mon, 18 Mar 2019 22:24:21 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means “little soup” in the Genoese dialect—the tomato-based seafood stew was originally a purée of cooked vegetables and leftover fish scraps. Over the years, Bay Area chefs transformed it into a more luxurious dish using local delicacies such as Dungeness crab, as in this version from the city’s legendary Tadich Grill.

This recipe originally ran alongside Thomas McNamee’s 2001 article, “Big Soup.”

Yield: 8

1 cup extra-virgin olive oil, divided
16 Tbsp. unsalted butter, divided
1 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped
1 medium green bell pepper, cored, seeded, and finely chopped
1 celery stalk, finely chopped
1 medium leek, white part only, trimmed, cleaned, and finely chopped
½ small fennel bulb, trimmed and finely chopped
Two 28-oz. cans crushed Italian tomatoes
2 Tbsp. tomato paste
4 bay leaves
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
2 pinches cayenne pepper
1–2 cups all-purpose flour
1½ lb. halibut fillets, cut into large pieces
16 sea scallops
16 large raw shrimp, peeled and deveined
½ lb. raw bay shrimp, if available, or smallest shrimp available, peeled
2 garlic cloves, finely chopped
12 oz. crabmeat, preferably Dungeness
2 cups dry white wine
16 Manila clams, scrubbed
½ bunch parsley, chopped
Kosher salt and freshly ground black pepper
Toasted sourdough bread, for serving (optional)

Instructions

In a large pot set over medium heat, combine ½ cup of the olive oil and half the butter and heat until melted. Add the onion and cook, stirring frequently, until just starting to soften, about 2 minutes. Add the carrots, bell pepper, celery, leek, and fennel and cook, stirring frequently, until the onions are translucent, about 5 minutes. Add the crushed tomatoes, tomato paste, 4 cups water, bay leaves, basil, oregano, thyme, and cayenne, and season to taste with salt and black pepper. Bring the liquid to a boil, then turn down the heat to low, and cook at a gentle simmer, stirring occasionally, for 2 hours.
Into a large shallow bowl, pour the flour. Working in batches, dredge the halibut, scallops, and shrimp in the flour, shaking off any excess. Set the seafood aside.
In a large skillet set over high heat, heat the remaining olive oil and butter until melted. Add the garlic and cook, stirring frequently, until fragrant, 1–2 minutes. Working in batches, fry the floured seafood, turning frequently, until each piece is golden brown, 1–2 minutes. Use a slotted spoon to transfer the seafood to the pot with the soup. Add the crabmeat, cover, and continue cooking at a gentle simmer for 10–15 minutes.
Return the now-empty skillet to high heat. Add the wine, scraping any browned bits stuck to the bottom of the pan. Add the clams, cover, and cook until their shells open, about 5 minutes. (Discard any clams that don’t open.) Stir the clams and their resulting broth into the soup, and season with salt and black pepper to taste. Ladle the cioppino into large bowls, garnish with parsley, and serve with toasted sourdough bread, if you like.

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Chicken and Rice Vermicelli Soup

Corinne Trang — Mon, 18 Mar 2019 22:36:49 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

The delicacy of the ingredients in this Cantonese-style chicken and rice vermicelli soup belies the richness of the finished broth, perfect for staving off a winter chill. The level of spice in this warming Cantonese-style recipe, from cookbook author Corinne Trang, can be controlled by increasing (or omitting altogether) the fresh red hot chiles. Find more of our favorite Chinese recipes here.

Yield: serves 4

Time: 1 hour

Ingredients

Chicken and Rice Vermicelli Soup

8 oz. mi fen (dried rice vermicelli)
¼ cup medium dried shrimp
4 large dried shiitake mushrooms
¼ cup vegetable oil
4 large garlic cloves, finely chopped
8 cup chicken stock
5 scallions, white parts only; 3 crushed, 2 thinly cut on the bias
2 thin slices peeled fresh ginger
Kosher salt
1 skinless boneless chicken breast, very thinly cut on the bias
4 head baby bok choy, trimmed, leaves separated
½ cup cilantro leaves
2 red bird’s eye chiles, thinly sliced on the bias

Instructions

In three separate bowls of hot water, soak the noodles, dried shrimp, and mushrooms until each has softened, about 20 minutes. Drain the shrimp, discarding their soaking liquid, and set aside. Use a slotted spoon to remove the mushrooms (save their soaking liquid for another use), and squeeze them to extract any excess water. Trim and discard the mushroom stems; julienne their caps, and set aside.
In a small pot over medium heat, heat the oil. Add the garlic and cook, stirring occasionally, just until golden, 2–3 minutes. Immediately remove the pan from the heat and pour the garlic oil into a small, heatproof serving bowl.
To a large pot, add the rehydrated shrimp, julienned mushrooms, stock, crushed scallions, and ginger. Season lightly with salt, then bring to a boil over high heat. Turn down the heat to medium-low and continue to cook at a simmer until the aromatics are softened and the broth is rich and flavorful, about 15 minutes.
Meanwhile, bring a second large pot of water to a boil over high heat. Drain the vermicelli, add it to the boiling water, and cook for 5 seconds; remove the noodles with a spider skimmer or long-handled sieve and divide among 4 large soup bowls. Add the sliced chicken to the boiling water, cook for 10 seconds, remove with the sieve, and divide among the bowls. Add the bok choy to the pot and blanch until just tender, 1–2 minutes. Remove the bok choy and arrange on top of the chicken. Ladle about 2 cups of the broth into each bowl, then garnish each serving with sliced scallions, cilantro, and chiles. Drizzle with the garlic oil just before serving.

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