👨‍🍳 作り方

1. 1

   In a large pot, combine the chicken pieces, chicken bones, water, halved onions, sliced ginger, star anise, and cinnamon stick. Bring to a boil, then reduce heat and simmer for at least 45 minutes, skimming off any scum that rises to the surface.

2. 2

   Remove the chicken pieces from the broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the broth to a gentle simmer.

   💡 プロのコツ: Ensure the broth is clear by skimming and straining well.
3. 3

   Add rock sugar, fish sauce, and salt to the strained broth. Taste and adjust seasoning as needed. Keep the broth warm.

   💡 プロのコツ: The broth should be savory with a hint of sweetness.
4. 4

   While the broth simmers, prepare the rice noodles according to package instructions. Drain and set aside.

5. 5

   In a small saucepan, heat the vegetable oil over medium heat. Add the thinly sliced garlic and fry until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Reserve the garlic-infused oil.

   💡 プロのコツ: Watch the garlic closely to prevent burning.
6. 6

   Shred or slice the cooked chicken meat from the bones.

   💡 プロのコツ: You can also use pre-cooked rotisserie chicken if short on time.
7. 7

   To serve, divide the prepared rice noodles among large soup bowls. Top with shredded chicken. Ladle the hot broth over the noodles and chicken. Garnish with chopped scallions, cilantro, crispy fried garlic, and a drizzle of the garlic-infused oil. Serve immediately with bean sprouts, lime wedges, and chili flakes on the side.

   💡 プロのコツ: Assemble bowls just before serving to keep noodles from getting soggy.