A homemade chicken broth, highly flavored, prepared in the blink of an eye thanks to the instant preparation of the famous Vietnamese chicken noodle soup. Let everyone personalize their bowl by serving the soup with a variety of toppings.
INGREDIENTS
450g medium flat rice noodles
1 tablespoon of canola oil
1 small white onion, peeled and halved (240 g)
1 2-inch piece of ginger, unpeeled and halved (40 g)
1 garlic clove, crushed
1-star anise
3 cardamom pods
1 C. 1/4 teaspoon white peppercorns
1 C. 1 teaspoon coriander seeds
1/2 tsp. teaspoon fennel seeds
1 cinnamon stick
1 C. tablespoon of fish sauce
1 C. brown sugar
10 cups of water, divided
3 lb whole chicken
1/2 tsp. salt
1.5 cup bean sprouts
2 green onions, thinly sliced
Topping options
1 lime, cut into wedges
1 bunch of mint
1 bunch of basil
1 chopped onion
1 red chili, minced
Horsin sauce
Garlic and Red Pepper Sauce
INSTRUCTIONS
Steps
Bring a large pot of water to a boil. Place the noodles in a large bowl and cover them with water. Let soak for 30 minutes or until the noodles are tender.
Prepare the instant soup for sautéing while heating the oil. Stir the onion and ginger into the pot, flat side down. Cook, without stirring, for about 5 minutes, until charred in spots. Add the garlic, star anise, cardamom, peppercorns, cilantro, and fennel seeds to the pot and cook for about a minute until the aroma is released. Stir in the fish sauce, brown sugar, and 2 cups of water. Add the chicken to the pot and top with the remaining 8 cups of water.
Put the lid on the pan and lock. Make sure the valve is closed. Set the manual override to 20 minutes. When the time is up, allow the pressure to naturally release for 10 minutes, then turn the valve to release the remaining steam.
. Remove the lid from the pan and carefully remove the chicken from the liquid, it will be very tender.
Strain the broth and throw in the spices and vegetables. Return the broth to the saucepan and sauté the instant preparation. Bring the broth to a boil and season with salt. Remove the fat that forms on the surface of the soup.
Bone the chicken and discard the skin. Cut the chicken into small pieces.
Drain and rinse the noodles. Divide into bowls and top with chicken. Pour broth into bowls and sprinkle with bean sprouts and green onions. Serve with toppings of your choice.
