Serves 1
Directions
- 1Wash your hands.
- 2Scrub and rinse chicken with kosher salt to reduce its odor.
- 3Add the chicken to 4 quarts of water.
- 4Add a charred onion and ginger.
- 5Add some daikon.
- 6Bring the mixture to a rolling boil.
- 7Skim off the impurities.
- 8Let the soup simmer covered until the chicken is cooked through.
- 9Pull the chicken and aromatics out of the pot.
- 10Add some carrots and continue to let the soup simmer until the carrots are fork tender.
- 11Season the broth with a nub of rock sugar.
- 12Add a pinch of MSG.
- 13Add fish sauce.
- 14When the chicken has cooled, shred it by hand.
- 15Cook Vietnamese macaroni to the package's instructions.
- 16Drain the macaroni.
- 17Add olive oil to the macaroni.
- 18Serve the macaroni in a bowl.
- 19Add shredded chicken to the macaroni.
- 20Add broth, carrots, and daikon.
- 21Garnish with scallions, thinly sliced onions, cilantro, fried shallots, and Thai chilis.
Ingredients
- kosher salt
- chicken
- 4 quarts water
- 1 charred onion
- ginger
- daikon
- carrots
- rock sugar
- MSG
- fish sauce
- Vietnamese Macaroni
- shredded chicken
- broth
- carrots
- daikon
- scallions
- thinly sliced onions
- cilantro
- fried shallots
- thai chilis
Equipment
sinkbowlladlepotstrainercutting boardtongscolander
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