Chicken and turkey
A clear broth simmered for a long time with chicken bones gains deep aroma from cinnamon, star anise, and ginger. Finished with rice noodles, fresh cilantro, and lemon, this Vietnamese classic is a hearty soup for cold days.
Cut the ginger and onion in half. In a dry pan, char them until the edges are lightly blackened, then set aside. This gives the broth its characteristic smoky aroma.
Put the bone-in chicken thighs in a large pot with cold water and bring to a boil. Skim off the foam that rises to the surface.
Add the charred ginger and onion, cinnamon stick, star anise, salt, and fish sauce. Leave the lid slightly ajar and simmer over low heat until the broth develops a deep flavor.
Remove the cooked chicken from the broth and shred it. Strain the remaining broth through a fine-mesh sieve to remove the spices.
Divide the cooked rice noodles among bowls, then ladle the hot broth over them and add the shredded chicken. Serve with scallion, cilantro, and lemon slices.
Important: Skim off the foam that gathers on the broth frequently as it simmers; otherwise, the soup will remain cloudy. Caution: Stay by the stove while charring the ginger and onion, as they can burn quickly. Allergen: contains fish sauce, a seafood-derived product.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.