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

Ingredient Substitutions

• Instead of Free‑Range Whole Chicken: Chicken thighs, Chicken carcass
• Instead of Chicken Bones: Store‑bought chicken stock base
• Instead of Medium Onion: Yellow onion
• Instead of Ginger: Fresh galangal (less sweet)
• Instead of Shallots: Red onion
• Instead of Cardamom Pods: Ground cardamom (¼ tsp)
• Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
• Instead of Star Anise: Anise seed (½ tsp)
• Instead of Fennel Seeds: Anise seed (½ tsp)
• Instead of Coriander Seeds: Ground coriander (½ tsp)
• Instead of Rock Sugar: Granulated sugar
• Instead of Fish Sauce: Soy sauce (for veg)
• Instead of Chicken Bouillon Cube: Vegetable bouillon
• Instead of Rice Noodles: Egg noodles (not authentic)
• Instead of Green Onions: Scallions
• Instead of Cilantro: Thai basil
• Instead of Thai Basil: Holy basil
• Instead of Jalapeño: Thai bird chilies
• Instead of Red Onion: Purple onion

Equipment Needed

• 8‑Quart Stock Pot
• Heavy‑Bottom Skillet
• Fine Mesh Strainer
• Colander
• Cheesecloth or Tea‑Bag
• Cutting Board
• Chef’s Knife
• Tongs (optional)
• Measuring Spoons
• Ladle
• Bowls (for spices & garnish)

Critical Steps — Do Not Skip

• Simmer the broth for the full time to extract flavor.
• Char the aromatics for sweetness and color.
• Toast whole spices to release essential oils.
• Strain the broth through a fine mesh for clarity.
• Debone the chicken before serving to avoid bones in the bowl.

Chef Tips from the Video

• For an extra aromatic boost, add a splash of Shaoxing wine to the broth during the second simmer.
• Toast the spice bag in a dry pan before adding to the broth for even more fragrance.

Troubleshooting

Storage

Refrigerator: Store broth and cooked chicken separately in airtight containers for up to 3 days.

Freezer: Freeze broth in portions for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Broth can be made a day ahead; refrigerate and skim any solidified fat before reheating.
• Cooked noodles can be tossed with a little oil and stored separately to prevent sticking.

Frequently Asked Questions