19 Vietnamese Chicken Soup Recipe Bon Appetit Try These Culinary Delights!

Ingredients

For the broth:

• 1 whole chicken, about 3-4 pounds
• 1 large onion, peeled and halved
• 2 inch piece of ginger, peeled and halved
• 3 star anise
• 2 cinnamon sticks
• 1 teaspoon coriander seeds
• 4 cloves
• 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns
• 1 tablespoon sea salt
• 8 cups of water

For the soup:

• 1 pound rice noodles
• 1 pound chicken breast, thinly sliced
• Green onions, thinly sliced
• 1 cup bean sprouts
• 1 cup fresh herbs (Thai basil, cilantro, mint)
• 1 lime, cut into wedges
• Hoisin sauce
• Sriracha

Instructions

1. Prepare the broth

• In a large pot, add the chicken, onion, and ginger.
• In a small pan, dry roast the star anise, cinnamon sticks, coriander seeds, cloves, fennel seeds, and black peppercorns for 2-3 minutes until fragrant.
• Add the roasted spices and sea salt to the pot with the chicken.
• Add 8 cups of water to the pot and bring to a boil.
• Reduce the heat to low and let it simmer for 1.5-2 hours, skimming off any foam that rises to the top.
• Remove the chicken and strain the broth through a fine mesh sieve. Discard the solids.

2. Prepare the soup

• In a separate pot, cook the rice noodles according to the package instructions.
• Divide the cooked noodles into 4 bowls and top with the sliced chicken.
• Bring the broth back to a boil and ladle it over the noodles and chicken.
• Garnish with green onions, bean sprouts, and fresh herbs.
• Squeeze a wedge of lime over each bowl and serve with hoisin sauce and sriracha on the side.