Vietnamese Chicken Vermicelli Soup

Bún gà

Ingredients13

• chicken thighs600 g
• rice vermicelli300 g
• water1.8 l
• onion1
• ginger30 g
• fish sauce3 tbsp
• sugar1 tsp
• salt1 tsp
• bean sprouts150 g
• scallions3
• cilantro20 g
• lime1
• bird's eye chili1

Method

1. Put the chicken, halved onion, and bruised ginger in a pot with the water. Bring to a boil, skim the foam, then simmer gently for 35 minutes.
2. Lift out the chicken, shred the meat, and return the bones to the pot. Simmer 15 minutes more, then strain the broth.
3. Season the broth with fish sauce, sugar, and salt. Taste and adjust.
4. Cook the rice vermicelli in boiling water until just tender, drain, and rinse briefly.
5. Divide noodles among bowls, top with shredded chicken, bean sprouts, sliced scallions, and cilantro.
6. Ladle hot broth over the bowls and serve with lime wedges and sliced chili.