Vietnamese Chicken Noodle Soup

Ingredients

• 1 whole Free‑Range Whole Chicken (about 1.5–2 lb, cleaned)
• 2 lb Chicken Bones (extra bones for deeper broth)
• 1 Medium Onion (quartered, then charred)
• 2 inch Ginger (peeled and sliced, then charred)
• 2 Shallots (peeled and halved, then charred)
• 2 Cardamom Pods (lightly crushed)
• 1 Cinnamon Stick (whole)
• 2 Star Anise (whole)
• 1 tsp Fennel Seeds
• 1 tsp Coriander Seeds
• 1 tbsp Rock Sugar (or granulated sugar if unavailable)
• 2 tbsp Fish Sauce (Thai or Vietnamese style)
• 1 Chicken Bouillon Cube (or 1 tsp powder)
• 200 g Rice Noodles (flat pho noodles, broken into 2‑inch pieces)
• 2 stalks Green Onions (thinly sliced)
• 1/4 cup Cilantro (chopped)
• 1 handful Thai Basil (whole leaves)
• 1 Jalapeño (thinly sliced, optional heat)
• 1/4 Red Onion (thinly sliced for garnish)

Instructions

1. Prep Aromatics and Spices

   Quarter the onion, slice the ginger, halve the shallots, and set aside. Measure cardamom, cinnamon, star anise, fennel seeds, coriander seeds, rock sugar, fish sauce, and bouillon.

   Time: PT10M

2. Start the Broth

   Place the whole chicken and extra bones in the 8‑quart stock pot, add cold water until just covering, bring to a boil, then reduce to a gentle simmer.

   Time: PT30M

   Temperature: Medium

3. Char the Aromatics

   While the broth simmers, heat a heavy‑bottom skillet over high heat, add the onion, ginger, and shallots, and char until deep golden brown, turning occasionally.

   Time: PT10M

   Temperature: High

4. Skim Impurities

   After the first 30‑minute simmer, use a ladle to remove any scum or impurities floating on the surface.

   Time: PT5M

5. Add Charred Veggies and Seasonings

   Stir the charred onion, ginger, and shallots back into the pot. Add fish sauce, chicken bouillon, and rock sugar. Mix gently.

   Time: PT2M

6. Second Simmer

   Continue to simmer the broth for another 30 minutes, partially covered.

   Time: PT30M

   Temperature: Medium

7. Toast Whole Spices

   In a dry skillet over medium‑high heat, toast the cardamom pods, fennel seeds, coriander seeds, star anise, and cinnamon stick until fragrant, about 2‑3 minutes.

   Time: PT3M

   Temperature: Medium‑High

8. Create the Flavor‑Bomb Bag

   Place the toasted spices into a piece of cheesecloth, gather the corners, and tie securely. Submerge the bag in the simmering broth.

   Time: PT2M

9. Steep the Broth

   Let the broth continue to simmer gently for 30 minutes, allowing the spice bag to infuse.

   Time: PT30M

   Temperature: Low

10. Debone and Shred Chicken

    Remove the chicken from the pot, let cool slightly, then separate white and dark meat. Shred or slice into bite‑size pieces.

    Time: PT5M

11. Strain the Broth

    Pass the broth through a colander, then through a fine mesh strainer into a clean pot to remove vegetables, bones, and the spice bag.

    Time: PT5M

12. Cook the Rice Noodles

    Bring a separate pot of water to a rolling boil, add the broken rice noodles, and cook for about 10 seconds until just tender. Drain and set aside.

    Time: PT5M

    Temperature: Boiling

13. Assemble and Garnish

    Divide noodles among bowls, top with shredded white and dark chicken meat, then ladle hot broth over. Garnish with sliced green onions, cilantro, Thai basil leaves, thin jalapeño slices, and optional red onion.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g