Chicken Soup in Vietnamese Style

Ingredients

• 1 onion
• 40 g ginger
• 1 whole chicken (ready to cook, about 1.2 kg)
• 150 g rice vermicelli noodles
• 2 star anise
• 1 cinnamon stick
• 3 Cloves
• 3 tbsp Fish sauce
• Salt
• 3 spring onions
• 2 red chili peppers

Instructions

1. 1.

   Halve the onion and brown it cut side down in a large pot. Peel and roughly chop the ginger, then add it to the pot. Wash and pat dry the chicken, then place it in the pot. Add 1.5 l of water, bring to a boil, reduce heat, and simmer for about 1.5-2 hours, skimming off foam as needed.

2. 2.

   Soak the noodles in cold water for about 30 minutes. Remove the chicken from the broth and let it cool. Add the spices, fish sauce, and salt to the broth and simmer for another 60 minutes.

3. 3.

   Separate the meat from the bones, remove the skin, and shred into bite‑sized pieces. Rinse and trim the spring onions, then slice them into thin slanted rings. Wash the chilies and cut them into thin rings as well.

4. 4.

   Cook the noodles in boiling salted water for about 3 minutes, drain, and set aside. Strain the broth through a cloth. Divide the noodles and chicken among bowls, pour hot broth over them, sprinkle with spring onion and chili rings, and serve.