Chicken noodle soup is a must-try dish when you visit Vietnam. Photo Recipe Australia

Cooking time: 2 hours

Serving: 4-5 people

Total energy: 3,400 calories

Ingredients:

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1 chicken, preferably a hen weighing 1.4 - 1.5 kg

1 fresh onion roughly chopped

2 small pieces of ginger, grilled

4-5 dried onions roughly chopped

1 - 1.2 kg of fresh noodles (or you can boil dry noodles)

Vegetables: coriander, scallions, lime leaves, bean sprouts

Seasoning: Fish sauce, salt, pepper, dried coriander seeds

Let’s get started!

1. Washing the chicken:

Wash and rub chicken with salt and lemon. Fry the chicken fat (in the belly) with a little turmeric powder to get the fat yellow.

After boiling the chicken, put a layer of chicken fat on the skin.

2. Boiling the chicken

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Put the chicken in a thick-bottomed pot.

Fill the pot with water covering at least two-thirds of the chicken.

Add crushed dried onions, one small ginger branch and one tablespoon of salt to the pot.

After the water boils, lower the heat and continue to boil the chicken for 10-15 minutes.

Turn off the heat, cover the pot with a lid and keep the chicken in the pot in for 25-30 minutes depending on the size of the chicken.

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3.Shredding the meat:

Take out the chicken and soak it in iced water to cool it and make the skin crispy.

After the chicken cools down, take it out and add a layer of the turmeric chicken fat to create a beautiful golden color.

Discard skin and bones. Slice or shred the meat.

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4. Purifying broth:

After the chicken bones are removed from the meat, put it in the broth and continue to simmer. Add roasted onion, ginger and coriander seeds, simmer over a low heat, and skim off impurities on the surface.

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5.Serving time:

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Put the noodles into a bowl, add topping: meat, chopped green onions, coriander, blanched bean sprouts and lime leaves and then enjoy!

Watch this video to learn how to make Vietnamese chicken noodle soup (Pho Ga)

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