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Course
Main Course
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Prep time
30 Mins
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cook time
3 Hours
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servings
4
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1
Preheat oven to broil. Broil yellow onion and ginger root for 10-15 mins until both have charred edges.
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2
Toast coriander seeds and fennel seeds in a msall pan on stove for 1-3 mins until there's a toasty aroma. Add to a cheesecloth and tie tight with butcher's twine.
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3
Add chicken to a large soup pot and add water until chicken is just covered. Bring to a boil, remove chicken, and pour out water.
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4
Add chicken back to soup pot and cover with fresh water. Add roasted onion, ginger, daikon, and herb bundle. Bring to a boil, then lower to a simmer for 30 mins.
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5
Remove chicken and leave rest for ~10 mins or until cool enough to handle. Continue simmering broth. Once chicken has cooled, shred the meat. Add bones back to the soup to cook further.
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6
Add broth and simmer for another 2½ hours. Taste and season to taste, adding more salt if necessary.
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7
Once the soup has finished cooking, remove solids, and strain through a fine mesh sieve into another soup pot to get cleanest broth possible by removing any small solids.
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8
While the soup simmers, mince green onions and cilantro, then set aside in fridge.
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9
Cook noodles per directions on package, less 1 min of recommended cook time. The noodles will continue to cook in the broth on serving.
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10
Once the soup has finished cooking, divide noodles, chicken, green onion, cilantro, fried shallots, and a dash of fish sauce (optional) between 4 bowls. Ladle soup over the top and serve.
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