- Broth:
- 2 yellow onions, unpeeled
- 4-inch section of ginger, unpeeled
- 1 whole chicken (about 4 lbs.)
- 5 quarts water
- 1 1/2 Tablespoon salt
- 3 Tablespoon fish sauce
- 1 Tablespoon sugar
- 2 Tablespoon coriander seeds
- 4 whole cloves
- 2 pounds dry flat rice noodles
- 3 scallions, chopped
- 1 bunch cilantro, stems removed
- freshly cracked black pepper, to taste
- 10-12 basil leaves
- 3-4 jalapeno peppers
- 2-3 limes, cut into wedges
1. Place onions and ginger directly onto gas grate of stove or grill over medium heat for 15 minutes, turning frequently with tongs. (Let the onions and ginger char, as these outer layers will be peeled and will give them additional sweetness)
2. Rinse under cold water, let cool, then peel outer layer of onions and ginger
3. Rinse the chicken under cold water and detach each wing by cutting at the shoulder joint. Parboil the chicken by placing chicken in large stockpot and covering with cold water (this will ensure a clear broth).
4. Bring to a boil and boil for 2-3 minutes; dump chicken and water into sink, washing the stockpot as well as rinsing off the chicken to remove impurities. Return chicken to pot and add 5 quarts water.
5. Bring to a boil, then to a simmer. Add onions, ginger, salt, fish sauce, sugar, cloves and cilantro and cook, uncovered, 25 minutes.
6. When chicken is cooked (flesh should feel firm), remove chicken from pot, and set aside to cool. Keep the broth to a simmer.
7. Remove chicken breasts and thighs and set aside for bowls. Return rest of chicken to pot and simmer for another hour to 1.5 hours.
8. Strain broth, discarding solids.
9. Prepare rice noodles according to package instructions.
Assembly:
1. Fill each bowl with rice noodles, some cilantro, jalapenos and scallions.
2. Ladle broth into bowls and top with basil, fresh cracked black pepper, and juice of 1 lime wedge.
3. *Optional: Shred by hand leftover chicken breasts and add to bowls
*Note: This recipe can also be enjoyed by using 1 gallon chicken stock in lieu of water, and using a roasted chicken to top off bowls instead of using an uncooked chicken.
