Nhi Mundy of Bà & Me in Mountaindale, New York, shares her fabulous Vietnamese Chicken Egg Noodle Soup with us! The homemade broth is my FAVORITE part!
1/4 cup salt
1 large piece ginger (about 5 inches long x 3 inches wide)
1 large white onion, whole
2 sticks cinnamon
1 teaspoon dried clove
4 star anise pods
1 whole large organic chicken, prewashed
1/4 cup Chinese rock sugar
fish sauce, to taste
For the soup:
1 package fresh egg noodles (about 4 to 8 servings per package)
1 bunch broccoli rabe stalks cut in 3- to 4-inch pieces
leg and thighs of chicken from broth
1/4 cup sesame oil
white onions, thinly sliced
thinly sliced scallions
crispy shallots/onions (we used store-bought)
- FOR THE BROTH: Fill a large 12-quart pot with cold water and salt, leaving 2 to 3 inches at top for ingredients.
- Bring to a boil.
- Concurrently, take 1 large ginger and 1 whole white onion and bake 375oF for 30 minutes.
- Add ginger and onion into the boiling water.
- Add cinnamon, clove, and star anise pods to water.
- Add whole chicken to water.
- Turn off the stove and cover pot. Let all ingredients rest in the pot for 1 hour. (The chicken will cook slowly in a gentle heat to ensure a good, clean broth.)
- Remove chicken from pot, and let sit until warm.
- Add Chinese rock sugar and fish sauce to broth to taste.
- Note: Broth should be slightly salty and flavorful to compensate for the addition of other ingredients in noodle soup that will neutralize the flavor.
- FOR THE SOUP: Boil fresh egg noodles per package directions, add to 4 single-serving bowls.
- Boil broccoli rabe for 2 to 3 minutes. Add to 1 to 2 stalks per bowl.
- Add sliced poached chicken to bowl.
- Drizzle sesame oil in each bowl.
- Pour 2 cups of broth into each bowl.
- Garnish with bean sprouts, thinly sliced onions, and scallions.
- Sprinkle crispy shallots and cracked black pepper on top.
Made it? Tell us about it–