VN
Vietnam
Featured recipe
Asia
VN
A clear Vietnamese chicken noodle soup scented with ginger, onion, star anise, coriander, and fresh herbs.
30 min
1 hr 20 min
6 servings
Medium
1 hr 50 min
1 whole chicken (4 lb/1.8 kg); 12 cups (2.8 L) water; 1 large yellow onion; 4 inch piece ginger; 3 star anise; 1 cinnamon stick; 1 tbsp coriander seeds; 4 cloves; 1 tbsp kosher salt; 1 tbsp fish sauce; 1 tsp sugar; 12 oz (340 g) flat rice noodles; 3 scallions; 1/2 cup cilantro; 2 cups bean sprouts; 1 lime; 1 jalapeño; Thai basil
1. Char onion and ginger until browned in spots. 2. Put chicken and water in a stockpot and bring slowly to a simmer. 3. Skim foam for 10 minutes. 4. Add onion, ginger, spices, and salt. 5. Simmer gently for 40 minutes. 6. Remove chicken, cool, and pull meat from bones. 7. Return bones to broth and simmer for 25 minutes. 8. Strain broth and season with fish sauce and sugar. 9. Prepare noodles and divide among bowls. 10. Add chicken and hot broth. Serve with fresh garnishes.
SCHNAX TIP
A gentle simmer and regular skimming help keep the broth clear.