Mi Quang (Vietnamese Turmeric Chicken Noodle Soup)

Bone Broth/Chicken: 

1. Place the whole chicken, pineapple cores, turmeric, and onion into a large pot and cover with water. 
2. Using cheesecloth, make a sachet with garlic, pepper, chilies, and bay leaves, and place it in the pot.
3. Add the remaining ingredients and simmer, covered, for 3 hours. 
4. Using a ladle, continuously skim the excess fat and solids from the surface and discard.
5. Carefully remove the chicken and allow it to cool on a tray. 
6. Quarter the chicken and reserve it for serving. 
7. Strain the broth into a new pot using a chinois lined with cheesecloth. 
8. Adjust seasoning with Kikkoman® 40% Less Sodium Tamari Soy Sauce, fish sauce, sugar, and lemon juice.
9. Add cubed pineapple and tomato to the broth and return to a simmer. 

Twice-Cooked Tamari Cured Confit Egg: 

1. Boil the eggs for 12 minutes, then remove and chill in an ice bath. 
2. Peel the eggs and cut them in half lengthwise. 
3. Carefully remove the yolks and clean the egg white halves with cold water. 
4. Place the egg white halves on a paper towel to dry. 
5. Submerge 2-3 raw egg yolks in Kikkoman® 40% Less Sodium Tamari Soy Sauce and refrigerate for 2-4 hours. 
6. Set a sous vide bath to 149°F. 
7. Clip the container of tamari-cured egg yolks into the sous vide bath so that the tamari is at the same level as the water in the bath. 
8. Sous vide the yolks for 1 hour. 
9. Remove the container and chill. 
10. Carefully strain the chilled tamari-cured egg yolks and insert into the hard-boiled egg white halves. 
11. Chill on a lined tray until ready to serve. 

Red Beet Rice Noodles:  

1. Place all ingredients into a bowl and whisk to combine. 
2. Fill a large pan with 1-2 inches of water, add a wire rack, and bring to a medium simmer. 
3. Line a smaller pan with oil. 
4. Pour a small amount of rice batter into the oiled smaller pan, just enough to cover the bottom. 
5. Place the smaller pan on top of the wire rack in the larger pan. 
6. Cover and steam for 3-4 minutes. 
7. Carefully remove the smaller pan and chill in an ice bath. 
8. Rub a cutting board with oil. 
9. Using a spatula, carefully remove the cooked rice noodle sheet and place it onto the oiled cutting board. 
10. Brush with oil and fold the rice noodle in half from bottom to top, then fold again. 
11. Slice noodles to desired thickness and carefully separate. 

Rice Cracker: 

1. Place sesame rice paper in the microwave and microwave on high for 2-3 minutes.  

Plating Order: 

1. Beet rice noodles 
2. Cubed pineapple 
3. Tomato 
4. Chicken 
5. Tamari-cured confit egg 
6. Accoutrements 
7. Rice cracker