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Ingredients
- SOUP BASE:
- 1 lb dried rice noodles
- 2 tablespoons whole coriander seeds
- 4 whole cloves
- 2 whole star anise
- 2 quarts chicken stock (store bought or homemade)
- 1 whole chicken breast
- 1/2 onion
- 1 3-inch chunk of ginger, sliced and smashed with side of knife
- 1-2 tablespoons sugar
- 1-2 tablespoons fish sauce
- ACCOMPANIMENTS:
- 2 cups bean sprouts, washed and tails pinched off
- fresh cilantro tops
- 1/2 cup shaved red onions
- 1/2 lime, cut into wedges
- sriracha chili sauce
- hoisin sauce
- sliced fresh chili peppers
Details
Servings 4
Adapted from loveandoliveoil.com
Preparation
Step 1
To make the broth, heat a frying pan over medium heat. Add the coriander seeds, cloves, and star anise and toast until fragrant, about 3-4 minutes. Immediately remove from pan to avoid burning.
In a large pot, add spices, chicken stock, chicken breast, onion, ginger, sugar, and fish sauce. Bring to a boil. Reduce heat to medium-low and let simmer for 20 minutes, skimming the surface frequently. Use tongs to remove the chicken breasts and shred the meat, discarding the bone (if you used a bone-in breast).
Taste broth and add more fish sauce or sugar if necessary. Strain the broth and discard solids.
Prepare the noodles as per directions on the package.
Ladle the broth into bowls. Divide the shredding chicken breast and noodles evenly into each bowl. Top with bean sprouts, cilantro, red onion, and other accompaniments as desired and enjoy.
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