Soup
Description
Perfect for lunch. Unlike most Asian cuisines, Vietnamese recipes are often not spicy. However, they love using garlic and ginger, which give a distinctive flavor. You can try this when you find out. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Place the ginger and onion on a baking sheet and put in the oven for 15 minutes at 180 degrees. The ingredients should become soft and slightly shriveled.
- 2
Step 2
2. Then peel them and slice. Cut the onion into quarter-rings, and the ginger into rounds.
- 3
Step 3
3. In a saucepan, heat coriander, cloves, and anise for a couple of minutes. Then make a pouch using gauze, placing inside the cilantro stems and the spices from the saucepan. Simmer this pouch together with the chicken, ginger, onion, sugar, and sauce in about 4 liters of water. Bring to a boil, then cook for 15 minutes.
- 4
Step 4
4. Then separate the chicken fillets, shred them into fibers and set aside, returning the bones to the broth. Simmer for another 90 minutes over low heat, skimming off the foam that forms.
- 5
Step 5
5. After this, strain the broth and cook the noodles separately according to the package instructions. Combine the noodles, chicken fibers, and broth. Add pepper, onion, herbs, and sauce for serving to the soup.