Vietnamese Herb Chicken Noodle Soup

Ingredients

Estimated total cost: €24.07 · €3.01/serving

• 1/2 ounce (15 g) of Chinese yellow rock sugar (adjust sweetness to taste)"Est. price €0.15–€0.40
• "1 1/2 tablespoons of fine sea salt (season gradually and taste as you go)"Est. price €0.05–€0.15
• "About 3 tablespoons of fish sauce (add slowly for a balanced umami flavor)"Est. price €0.45–€1.20
• "Pepper, to taste (optional)"Est. price €0.02–€0.10
• "Optional extras: Garnish Plate for 8, Ginger Dipping Sauce (serve on the side for added flavor)"Est. price €4.00–€12.00
• "3 pounds (1.35 kg) assorted chicken parts, such as backs, necks, wings, feet, and drumsticks (trim excess fat for a cleaner broth)"Est. price €6.00–€15.00
• "Shredded cooked chicken from the broth, sliced into thin 1/4-inch (6-mm) pieces (reheat in broth before serving for extra tenderness)"Est. price €0.00–€0.00
• "1/2 medium (3 oz | 90 g) yellow or red onion, thinly sliced against the grain and soaked in water for 10 minutes (to reduce sharpness)"Est. price €0.20–€0.50
• "5 quarts (5 l) of water (use filtered water for a cleaner taste)"Est. price €0.00–€0.00
• "1 (4-lb | 1.8-kg) whole chicken, cleaned and dried (pat down with paper towels to ensure a crispy skin)"Est. price €8.00–€18.00

Steps

1. 1

   Begin by charring, peeling, and preparing the ginger and onion. Place them over medium heat on a gas or electric coil burner, medium-high heat on an outdoor grill or barbecue, or under the broil setting in an oven with the rack positioned at the top or second level. Allow the skin to char slightly until it becomes speckled with black spots. Rotate the ginger and onion (or shallot) using tongs to ensure even charring and remove any loose skin that may fly off. When working indoors, make sure to turn on the exhaust fan and open a window for ventilation. To stabilize the aromatics while cooking on the stovetop, utilize a small grilling rack, heavy-duty broiling rack, or an oven-safe cooling rack.

2. 2

   Watch the aromatics closely as they may char unevenly due to their varying sizes and shapes. After 10 to 15 minutes, they should soften a bit and release a sweet fragrance. Some bubbling at the base or top ends might occur. It is not necessary to completely blacken them all over. Take them off the heat and allow them to cool for approximately 10 minutes before proceeding.

3. 3

   After allowing the onions or shallots to cool, peel off the charred skin. Rinse them under running water if necessary to remove any stubborn dark spots. Cut off and discard the burnt root and stem ends before halving or quartering each one. Set them aside for later use.

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• Cultural note

  Vietnamese Herb Chicken Noodle Soup, also known as Pho Ga, is a traditional Vietnamese dish that originated in Northern Vietnam. It is a popular street food known for its fragrant broth made with aromatic herbs and spices, reflecting the country's rich culinary heritage.

• Seasonal note

  This Vietnamese Herb Chicken Noodle Soup is best enjoyed in colder months as a comforting and warming dish.

• Health note

  This soup is a good source of protein, with 25g per serving, and contains essential vitamins A and C from the herbs and vegetables. However, it is high in sodium at 1200mg per serving, so moderation is key for those watching their salt intake.