- 4
Ingredients
- Broth ingredients:
- 2 yellow onions
- 2 inches ginger, skin on
- 1 full cooked chicken (may buy from grocery store)
- 2.5 quarts of water
- 3/4 tbs salt
- 1 1/2 tbs fish sauce
- 1 tbs sugar
- 1 tbs coriander seeds
- 2 whole cloves
- 1/4 bunch fresh cilantro
- Bowl ingredients:
- 1 lb flat rice noodles dried or fresh
- Chicken (taken from what is used in broth)
- 1 yellow onion
- 2-3 green onions
- 1/4 cup chopped fresh cilantro (leaves only)
- pinch black pepper
- 1 1/2 cups bean sprouts
Preparation
Step 1
Dry roast coriander seeds in frying pan until they release odor.
Bake on oven rack; skin on onions and ginger for 15 minutes
Rinse char off and skin onions (keep whole).
Peel ginger and cut into 1/4 strips.
Put 2.5 quarts of water in pot to boil.
Adde onions, ginger, coriander.
Rinse and add 1/4 bunch of cilantro, do not dice, add full length.
Place full chicken in pot string harness and all.
Add drippings.
Add 3/4 tbs salt.
Add 1 tbs sugar.
Add 2 whole cloves.
Bring to boil, and then simmer for 25 minutes.
Remove chicken and place on plate to cool. Slice off chicken and return carcass to pot.
Soak rice noodles in hot water for 15 minutes or until they become pliable.
Drain.
Peel and thinly cut circle strips of onion. Leave soaking in cold water.
Cut up cilantro and soak in cold water; soak bean sprouts in cold water.
Cut green onions and soak in cold water.
Slice chicken meat into strips.
Arrange four large bowls.
Strain stock pot contents and remove solids and return broth only to pot.
Prepare a boling pot of clean water. Lower rice noodles into the hot water until it collapses from rigid form.
Place noodles in bowls. Add portion of chicken.
Add few rings of onion.
Add bean sprouts, pour in broth.
Garnish with fresh cold green onions and top with cilantro and pepper.
May add chili garlic sauce as well if wish.