ciao! cooks
oodles of noodles
Photography by Ian McCausland
Chicken soup gets an Asian twist with
noodles that add substance and heft
Bowls by Alan Lacovetsky, The Stoneware Gallery
by Kathleen Cerrer
There are endless possibilities
within a pot of heartwarming broth. These steaming bowls use different sizes and textures of noodles, from rice
udon to vermicelli, to bring new flavour profiles to sustenance-packed chicken soup. We invited chefs/owners Jimmie
Sayavong of Boun's Restaurant and Diana Leung of Mama’s Noodle House to the Ciao! kitchen, to show how versatile
chicken stock can be, by changing add-ons and sauces to create sweet, salty and smoky flavours.
ciao! / feb/mar / two thousand sixteen
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