👨‍🍳 作り方

1. 1

   Rinse chicken bones and place in a large pot. Cover with cold water and bring to a boil. Skim off any impurities, then drain and rinse the bones.

   💡 プロのコツ: This step helps create a cleaner broth.
2. 2

   Return the bones to the pot. Add onion, ginger, garlic, star anise, and cinnamon stick. Cover with about 3 liters of fresh water.

3. 3

   Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 2 hours, skimming occasionally. The longer it simmers, the richer the broth.

   💡 プロのコツ: Do not boil the broth vigorously, as this can make it cloudy.
4. 4

   Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids. Season the broth with fish sauce, salt, and sugar (if using).

5. 5

   While the broth simmers, cook the rice noodles according to package directions. Drain and rinse with cold water. Divide the noodles among serving bowls.

6. 6

   In the simmering broth, add the thinly sliced chicken. Cook for 2-3 minutes until just cooked through. Do not overcook.

7. 7

   Ladle the hot broth and chicken over the noodles in each bowl. Garnish with chopped scallions and cilantro.

   💡 プロのコツ: Serve immediately with a side of bean sprouts, lime wedges, and sliced chili peppers.