Serves 1
Directions
- 1Place the onion, shallots and ginger cut-side down in a dry pan over medium-high heat and cook until browned and fragrant.
- 2Add the bones, aromatics, water and a teaspoon of salt to a pot, bring to a boil, skim away foam, and simmer.
- 3Add the chicken breast to the pot and poach until it reaches 165°F (74°C).
- 4Remove the chicken, let it rest, then shred it.
- 5Strain the broth and return to the pot; season with fish sauce, chicken bouillon, sugar, and salt to taste.
- 6Boil the miến noodles in water until tender, then drain.
- 7Assemble the bowl by adding noodles and shredded chicken, then ladle over the hot broth and garnish with green onions, cilantro, rau răm, fried shallots, and black pepper.
Ingredients
- chicken bones, leftover
- 1 whole boneless skinless chicken breast
- 4 cup water
- 1 small onion, halved
- 2 whole shallot, halved
- 2 inch ginger, sliced lengthwise
- 1 tbsp fish sauce
- 1 tsp chicken bouillon powder
- 1/2 tsp sugar
- salt (optional)
- 3.5 oz miến (glass noodles)
- green onion, thinly sliced
- cilantro, roughly chopped
- rau răm (optional)
- fried shallots
- freshly ground black pepper
- lime wedge (optional)
- sliced chili (optional)
Equipment
panpot
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