The unofficial national dish of Vietnam, this piping hot bowl with tender chicken chunks is a perennial favorite. Here’s an easy recipe for you to try out at home!
Let's start cooking!
Step 1 - Boil chicken stock
- In a pot, boil 4 L water together with chicken breasts 1 Tbsp salt, 1 tsp chicken powder, spring onion, 2 smashed ginger slices and yellow onion.
- When boiling, reduce to medium heat and let it cook for 10 to 15 minutes, until tender.
- Skim water regularly by using a ladle to remove the layer of scum on the surface of the water.
Step 2 - Char ginger and shallots
- Using a stove or a blowtorch, place ginger and 3 shallots on baking tray and grill directly over open flame until charred all around.
Step 3 - Add spices and seasoning to chicken stock
- Add ginger, shallots, cinnamon seeds, star anise and cinnamon stick to the soup pot 30 minutes before serving. Season to taste with salt and sugar, if needed.
Step 4 - Blanch the noodles
- In the pot with chicken stock, blanch flat rice noodles in boiling stock for 5 to 8 minutes, until softened.
- Rinse in cold water and set aside. Rinsing noodles under cold water stops the cooking process and removes the outside starch. Rinsing noodles with hot water after they are cooked helps the noodles to dry faster and become more fluffy (rather than stick to each other and turn lumpy.
Step 5 - Shred the chicken
- Remove chicken from pot and rinse well under cold water.
- Using 2 forks, shred chicken breastapart. Set aside. Pierce the chicken with a chopstick to check if it's cooked -pink water running out means it needs more time.
Garnish and Serve!
In a serving bowl, place rice noodles, shredded chicken, thinly sliced yellow onions and bean sprouts. Ladle over hot chicken soup and garnish with spring onions, Thai basil leaves and large red chili slices. Serve hot with lime wedges on the side.