Vietnamese Chicken Soup

Instructions

1. Prepare the aromatics
   Place the halved onions and sliced ginger on a baking sheet and broil for 5-7 minutes until charred. This will add depth to your broth.
2. Make the broth
   In a large stockpot, add chicken bones or pieces, charred onions and ginger. Add 12 cups of cold water and bring to a boil. Reduce heat and simmer for 15 minutes, skimming off any foam that rises to the surface.
3. Add the spices
   Toast cinnamon sticks, star anise, cloves, and coriander seeds in a dry pan for 2-3 minutes until fragrant. Add to the broth along with fish sauce and sugar. Simmer gently for 1 hour.
4. Strain the broth
   Remove chicken pieces if using a whole chicken and set aside to cool. Strain the broth through a fine-mesh sieve lined with cheesecloth. Return the broth to the pot and keep warm.
5. Prepare the noodles
   Cook rice noodles according to package instructions until just tender. Drain and rinse under cold water to prevent sticking.
6. Shred the chicken
   If using a whole chicken, once cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones.
7. Assemble the soup
   Divide the cooked noodles among serving bowls. Top with shredded chicken. Ladle the hot broth over the noodles and chicken.
8. Serve with garnishes
   Serve immediately with bean sprouts, Thai basil, cilantro, lime wedges, and sliced chilies on the side, allowing each person to garnish their soup according to taste.