Chicken and Shrimp Vermicelli

It's been a while since I've posted a recipe, so I'll do one today. We'll start with something that's a bit simple: rice vermicelli and broth, dressed up with a an arry of toppings. This little bowl of comfort is best on those chilly days that's fast approaching, or at least is supposed to. The weather here is so erradic. One day it'll be freezing cold and raining, the next, it'd be humid as heck. It's bearable, but at the same time, I await the first snowfall. My first. O_O Anyway, back to the recipe.

The ingredients for this is quite versatile, as you can pretty much put whatever you wish on it.

Chicken and Shrimp Vermicelli

(serves 2)

Ingredients:

1 bundle dried rice vermicelli

-for the broth*-

2 cups water

1 piece of dried konbu

3 large handfuls of katsuobushi (bonito flakes)

2tbsp light soy sauce

2tbsp fish sauce

-for the toppings

1 chicken breast (skin on)

6 pcs tiger prawns, peeled and deveined (or shrimp of choice)

1/2 cup bean sprouts

2 leaves butter lettuce

2 springs of Thai basil (or regular basil)

~Bring a potful of water to boil, add the vermicelli and cook according to directions on package as the cooking time will vary due to the differences in thickness between brands. Pour into a collander, set aside and let drain.

~Place the two cups of water into a pot and place the piece of konbu in it. Let soak for 20mins and then bring to boil over high heat. Next, add the katsuobushi and let boil for 15mins and remove from heat. Using a sieve, carefully scoop up the katsuobushi and konbu and dispose. Add the soy and fish sauce, then set the broth aside.

~Trim away any excess fat on the chicken breast. Add liberal amounts of salt (soy sauce may also be used)  and pepper on both sides. Heat a pan on medium and sear each side of the breast, about 15minutes on each side. Place on a dish and let cool.

~Return the broth to the heat and add the shrimp. Let cook for 4~5mins, until they are cooked ( they'll be firm to the touch and orange-reddish colored). Next, divide the vermicelli into two soup bowls. Slice the chicken breast, and  fan over one side of the noodles. Pick out the shrimp from the broth and place over the noodles as well. Wash and drain the sprouts, lettuce leaves, and basil, shaking off any excess water. Place the lettuce leaf on the side opposite of the chicken and shrimp, followed by 1/4 cup of bean sprouts, and a sprig of basil. Repeat the same with the second bowl. Finally, pour the broth over and serve!

*Or if you're crunched for time, chicken broth/boullion/dashi granules will also work.