Slow Simmered Vietnamese Noodle Soup
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Turn slow cooker to high. Remove skin from chicken if you like. Leaving it on will give flavor. Leave pieces whole so they don’t overcook. Add broth to slow cooker along with fish sauce, sugar, ginger, star anise, cinnamon and dried pepper flakes. Add onions, separating into rings as you add. Submerge chicken, bone-side up, in broth as best you can.
Cover and cook 4 hours on high for bone-in chicken or 3 hours for boneless. Then remove chicken to a bowl. Break noodles in half. They should loosely fill a 4 cup (1 L) measuring cup. Add to simmering soup, separating as you add. Cover and cook until softened, 10 to 20 minutes, depending on the noodle. Stir occasionally to keep separated.
Meanwhile, shred or slice chicken into bite-size strips, discarding any skin and bones. When noodles are almost done, fish the cinnamon sticks, ginger slices and star anise from soup and discard. You can leave them in if you like. Stir chicken back into the soup. Just before serving stir in the basil and mint. Ladle into bowls and sprinkle with green onions and cilantro. Soup will keep well in refrigerator at least 3 days.
Provide a platter filled with garnishes and invite guests to add their favourites. Traditionally a little lime is squeezed into a bowl of soup. Herbs are torn and scattered in along with chilies. Bean sprouts are bunched in the center.
|Saturated Fat||1 g|
|Per serving||% Daily Value|