Recipe by Just_Ducky!!
Adapted from “Vietnamese Home Cooking.” To save on time get the stock cooking and shred the cooked chicken and chop garnishes while you wait.
Top Review by Outta Here
Excellent recipe that lends itself to variations. Lots of flavor. I used homemade chicken stock I had on hand, so skipped the wings, necks, etc. I just added the ginger and green onion tops to it and simmered for about an hour. I used boneless, skinless chicken breast and poached it in the broth before shredding. From there on in I followed the recipe. Loved the cilantro and basil and also added some Red Rooster chili-garlic sauce. Would be good with tofu instead of chicken, and also with shiitakes. Made for ZWT 9.
- 4 quarts water
- 1 bunch green onion, dark green cut off for soup, white and light green thinly sliced for garnish
- 2 pieces fresh ginger, 2 inches each, left whole and crushed
- 1 tablespoon sea salt (to taste)
- 3 lbs chicken breast halves, bone & skin on
- 3 1⁄2 lbs chicken wings, backs, and necks
- 2 tablespoons light brown sugar
- 1 (16 ounce) package rice vermicelli, soaked in hot water for 30 minutes and drained
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh Thai basil
- 3 cups fresh mung bean sprouts
- 1 lime, cut into 6 wedges
- 1 jalapeno, stemmed and thinly sliced (remove seeds first, if you like)
- 2 tablespoons fish sauce
- chili-garlic sauce, such as sriracha (for serving)
Directions See How It's Made
- In a soup pot, bring the water, scallions, ginger, and salt to a boil.
- Add the chicken breasts and return to a boil. Skim well.
- Lower heat and simmer for 15 minutes.
- Turn the burner off, cover the pan, and let the chicken sit for 15 minutes.
- Transfer the chicken to a bowl of ice water. Let it sit for 15 minutes more.
- Meanwhile, put the chicken wings, backs, and necks into a large heatproof bowl. Bring a tea kettle of water to a boil and pour it over the chicken pieces. Let it sit for 15 minutes. Drain the chicken and rinse with cold water.
- Add the chicken pieces and brown sugar to the pot of stock from the breasts.
- Return the liquid to a boil. Skim the surface thoroughly. Cook, skimming often, for 1 1/2 hours.
- With a large slotted spoon, remove the chicken pieces, ginger, and scallions.
- Drain the chicken breasts, pat them dry, and discard the skin and bones.
- Shred the meat with your hands. Add it and the noodles to the pot of chicken stock. Add a small handful of scallions and half the cilantro. Ladle the soup into bowls and serve with Thai basil, sprouts, lime, jalapeno, fish sauce, and chili-garlic sauce.