👨‍🍳 Instruktioner

1. 1

   Rinse the chicken and chicken bones (if using) under cold water. Place them in a large stockpot with 3 liters of water.

   💡 Proffstips: Rinsing helps remove impurities for a clearer broth.
2. 2

   Add the sliced ginger, crushed garlic cloves, halved shallots, star anise, and cinnamon stick to the pot. Bring to a boil over high heat.

   💡 Proffstips: Toasting the aromatics lightly before adding them can enhance their flavor.
3. 3

   Once boiling, reduce the heat to low, cover, and simmer gently for at least 1 hour, or up to 1.5 hours, to extract maximum flavor from the chicken and aromatics.

   💡 Proffstips: Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering for a cleaner broth.
4. 4

   Carefully remove the chicken pieces from the broth. Set aside to cool slightly, then shred the meat. Strain the broth through a fine-mesh sieve, discarding the solids. Return the strained broth to the pot.

   💡 Proffstips: Ensure the broth is well-strained for a clear soup.
5. 5

   Season the broth with salt, white pepper, and fish sauce to taste. Keep the broth warm over low heat.

6. 6

   Prepare the rice noodles according to package directions. If using dried noodles, cook until al dente. If using fresh, briefly blanch them.

   💡 Proffstips: Do not overcook the noodles, as they will continue to soften in the hot broth.
7. 7

   To serve, place a portion of cooked rice noodles in each bowl. Top with shredded chicken and blanched bean sprouts.

   💡 Proffstips: Blanching the bean sprouts briefly makes them tender-crisp.
8. 8

   Ladle the hot chicken broth over the noodles and chicken. Garnish with chopped scallions, cilantro, and fried garlic.

   💡 Proffstips: Fried garlic adds a wonderful aroma and crunch.
9. 9

   Serve immediately with lime wedges and chili garlic sauce on the side for diners to customize their soup.

   💡 Proffstips: A squeeze of lime brightens the flavors.