Ingredients
-
3
chicken breast, shredded
-
8 cups
homemade chicken stock
-
1
medium yellow onion, cut in half and unpeeled
-
1
small piece of fresh ginger, unpeeled
-
1 teaspoon
coriander seed
-
2
whole star anise
-
1
cinnamon stick
-
2
garlic cloves
-
1 teaspoon
sugar
-
2 tablespoons
cooking fish sauce
-
rice noodles
-
lime wedges
-
fresh cilantro leaves
Directions
-
Char the ginger and onion by placing them over an open flame, hot griddle, or under the broiler (~8 minutes).
-
In a pan, dry roast the spices (~2 minutes) and stir to prevent burning. This will bring out the flavor!
-
Peel and scrape away the charred skin of the onion and ginger.
-
In a large pot, add 8 cups of homemade chicken stock. Place spices in a spice bag. Add the spices, ginger, onion, sugar, and cooking fish sauce into the pot. Cover and bring to a boil and then reduce heat to medium low (~30 minutes). Remove spice bag. Add your shredded chicken pieces.
-
Add cooked rice noodles to the soup bowls. Ladle chicken broth over the noodles. Serve with lime wedges and cilantro.
See what other Food52ers are saying.