Flavorful and comforting, this Vietnamese meal in a bowl will change your idea about plain chicken soup. The flavorful stock is deeply complex with flavor. The delicate poached chicken and simple noodles are the perfect foil for the heady spices.
- Cook Time
- Prep Time
- 6 ServingsServings
- 2 unpeeled yellow onions, cut into quarters
- 3 1/2 inch thick coins of fresh ginger, smashed
- 3 pounds chicken bones
- 4 quarts water
- 2 teaspoons sugar
- 1 2-3 inch cinnamon stick
- 2 star anise
- 1 teaspoon black cardamoms
- 1 teaspoon coriander seeds
- 1/2 fennel seeds
- 1-2 cloves
- 1 pound dried rice noodles I prefer linguine shaped
- 6 boneless, skinless chicken breasts
- 1 large scallion, thinly sliced
- 1 pound mung bean sprouts
- 1/2 cup torn basil leave I love Thai basil!
- 1/2 cup cilantro leaves
- 2 limes, cut into wedges
- 2 jalapeños, thinly sliced
- Asian chili-garlic sauce
- Hoisin sauce
- Crispy shallots, recipe follows
- 1 cup extra virgin olive oil
- 2 cups thinly sliced shallots (about 8 large shallots)
- Kosher or sea salt
1. Preheat oven to 400
2. Roast the onions and ginger on a foil lined pan for 30 minutes until browned.
3. Add the onions, ginger, chicken bones, sugar and spices to a stock pot. Add the water and simmer, removing the scum that forms on top.
4. Simmer the broth for 3 hours.
5. Strain the broth and immediately return the broth to the pan, increase the heat and reduce it to 12 cups (this will concentrate the flavors).
6. Reduce the heat to low and Season the broth with salt and pepper. Add the chicken breasts and rice noodles. Poach the breasts until they are slightly firm when pressed (about 8-12 minutes).
7. Remove the breasts and sliced them on a bias. Divide the breasts between 6 bowls. Pour broth and noodles over the chicken and pass garnishes.
1. Place the oil in a large sauté pan over medium heat. Add the shallots and cook, stirring occasionally, until the shallots are completely dark brown, but not black. This will take a long time, so be patient!
2. Transfer the shallot to a paper towel lined plate and season with kosher or sea salt.
Store the shallots, covered in a container with a tight fitting lid for up to 3 days.