Vietnamese Chicken and Rice Noodle Soup

Active time: 45 minutes

Total time: 45 minutes

Yield: Serves 4

Ingredients

1 tablespoon neutral oil, such as grapeseed

1 large yellow onion, coarsely chopped

1 (2-inch) knob of fresh ginger, coarsely chopped

6 cloves

2 star anise

1 (2-inch) stick cinnamon

1 teaspoon whole coriander seeds

1/2 teaspoon whole black peppercorns

6 cups chicken stock

1 tablespoon fish sauce

1 tablespoon light brown sugar

1 teaspoon kosher salt

8 ounces vermicelli rice noodles

2 to 3 cups shredded cooked chicken meat

3 scallions, white and green parts thinly sliced

1/4 cup fresh cilantro leaves

Garnishes

Sliced red or green jalapeno peppers

Mung bean sprouts

Fresh mint, cilantro, and/or Thai basil leaves and sprigs

Lime wedges

Sriracha

Hoisin sauce

Directions

Heat the oil in a Dutch oven over medium heat. Add the onion and ginger and saute until the onions begin to brown in spots, about 5 minutes. Add the cloves, star anise, cinnamon stick, coriander seeds and peppercorns and saute until fragrant, about 1 minute. Stir in the stock, fish sauce, brown sugar and salt and bring to a boil. Reduce the heat to low, partially cover the pot and simmer for 30 minutes.

While the soup is simmering, cook and drain the noodles according to the package directions.

Strain the soup through a fine-mesh strainer into a clean pot. Add the chicken to the soup and simmer over medium-low until warmed through, about 5 minutes. Taste the soup and adjust the seasoning if needed.

Divide the noodles between large serving bowls. Sprinkle an even amount of scallions and cilantro over the noodles. Ladle the soup into the bowls. Serve with the garnishes.