Follow these steps for perfect results
yellow onion
unpeeled
fresh ginger
unpeeled
chicken
excess fat removed
chicken backs
bony parts
water
salt
fish sauce
yellow rock sugar
coriander seeds
toasted
cloves
whole
cilantro
stems bound
rice noodles
dried or fresh
cooked chicken
sliced
yellow onion
sliced
scallions
sliced
fresh cilantro
chopped
black pepper
bean sprouts
mint
Thai basil
culantro
Thai chiles
sliced
limes
cut into wedges
Char onions and ginger on grill or stove until blackened and fragrant.
Rinse charred onions and ginger, removing skin and ends.
Bruise ginger lightly.
Rinse chicken and remove excess fat.
Break chicken bones to expose marrow.
Parboil chicken parts to remove impurities.
Rinse chicken parts and stockpot.
Combine chicken, water, charred onions, ginger, and aromatics in stockpot.
Simmer gently, skimming off scum.
Cook until chicken is cooked through.
Remove chicken and cool.
Continue simmering broth.
Debone chicken, slice, and refrigerate.
Strain broth and adjust seasoning.
Soak or rinse rice noodles.
Blanch noodles and bean sprouts.
Assemble bowls with noodles, chicken, onions, scallions, cilantro, and pepper.
Ladle hot broth over ingredients.
Serve with garnishes.
Expert advice for the best results
Toast spices for enhanced flavor.
Adjust seasoning to taste.
Parboiling chicken yields a clearer broth.
Everything you need to know before you start
20 minutes
Broth can be made ahead of time.
Serve in a deep bowl with colorful garnishes arranged artfully on top.
Serve hot with a side of chili sauce.
Offer a variety of fresh herbs for garnish.
Aromatic and slightly sweet to complement the soup.
Crisp and refreshing.
Discover the story behind this recipe
National dish of Vietnam, often eaten for breakfast, lunch, or dinner.
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