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🍲 Vietnamese Chicken Soup

1114 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 40 g ginger
• 1 soup chicken (kitchen-ready, approx. 1,2 kg)
• 150 g rice vermicelli
• 2 star anise
• 1 cinnamon stick
• 3 cloves
• 3 tbsp fish sauce
• salt
• 3 spring onions
• 2 red chili peppers

Instructions

1. 1. Halve the onion and place it cut-side down in a large pot.
2. 2. Roast the onion on the stovetop.
3. 3. Peel the ginger and chop it roughly.
4. 4. Add the chopped ginger to the pot.
5. 5. Wash the chicken and pat it dry with a kitchen towel.
6. 6. Place the chicken in the pot as well.
7. 7. Pour 1.5 liters of water into the pot.
8. 8. Bring the water to a boil.
9. 9. Reduce the heat to a low setting.
10. 10. Let the soup simmer for about 1.5 to 2 hours.
11. 11. Skim off the foam that forms regularly.
12. 12. Place the noodles in cold water for approx. 30 minutes.
13. 13. Remove the chicken from the broth.
14. 14. Let the chicken cool down.
15. 15. Add the spices to the broth.
16. 16. Add the fish sauce to the broth.
17. 17. Salt the broth to taste.
18. 18. Let the seasoned broth simmer for another 60 minutes.
19. 19. Separate the chicken meat from the bones.
20. 20. Remove the skin from the chicken meat.
21. 21. Shred the meat into bite-sized pieces.
22. 22. Rinse the spring onions.
23. 23. Clean the spring onions.
24. 24. Cut the spring onions into diagonal, thin rings.
25. 25. Wash the chilies.
26. 26. Cut the chilies into thin rings.
27. 27. Cook the noodles in salted water for approx. 3 minutes.
28. 28. Drain the noodles.
29. 29. Let the noodles drain well.
30. 30. Strain the broth through a cloth.
31. 31. Distribute the noodles into bowls.
32. 32. Distribute the meat into the bowls.
33. 33. Pour the hot broth over the noodles and meat.
34. 34. Sprinkle the spring onions and chili rings on top.
35. 35. Serve the soup.

Nutrition per serving

• kcal: 1114
• Protein: 72 g · Fett/Fat: 77 g · Carbs: 35 g