Vietnamese Chicken Soup

How to prepare vietnamese chicken soup

1. Roast the onion and ginger (unpeeled) on a hot griddle or in the oven heated to 220C, for about 15-20 minutes. Then cut the onion in half (leave the skin on) and cut the ginger into thick slices.
2. Toast the coriander seeds in a small pan until they are lightly browned.
3. Rinse the portioned chicken (the breast must be separated from the rest) well in cold water. Then put it to boil (except the breast) in a large pot with 3 liters of water. Bring to a boil and then turn the heat to low, the water should just gently simmer. Cook like this while the soup makes foam on top. Skim the foam continuously during this time (it will take 30 minutes).
4. When you see that no more foam is forming, add the breast, carrots cut into 2-3 pieces, coriander seeds, cloves, ginger, onion and parsley to the soup. Also add 1 level tablespoon of salt. Continue to simmer on low heat for another 30 minutes, then remove the breast.
5. Let the soup simmer for another 1 hour after removing the breast, still on low heat.
6. Run the removed breast under cold water until it cools, then keep it covered with foil until serving.
8. Strain the soup through a cheesecloth-lined strainer. Put the carrot pieces back in the soup.
9. When the meat from the strainer cools down, remove it from the bones, tear it into strips and move it next to the chicken breast which you slice thinly.
10. Add the fish sauce to the strained soup and then taste for salt, adding more if needed.
11. Serving: place rice noodles cooked according to package instructions in bowls. Place pieces of meat and carrot on top, then pour several ladles of hot soup, enough to cover everything.
12. In small bowls/plates put chopped parsley, basil and mint leaves, lime slices, hot peppers sliced thin and green onion sliced into rounds, so that everyone can garnish their soup with what and how much they want.

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