Name: Aromatic Chicken Broth with Cellophane Noodles, Kaffir Lime Leaves and Fresh Herbs
Yield: Makes 4 to 6 servings a main dish
Cuisine: Vietnamese
Ingredients: 2 medium Yellow onions, skin-on, root trimmed, cut in half; 1 medium Whole chicken (3 to 4 lbs. or l.4 to 1.8 kg.), including gizzard and neck (but not liver and heart), rinsed; 1-inch (2.5 cm.) piece Rock sugar, about 1 oz. (28 gm.); ¼ cup Fish sauce (nước mắm); 2 tsp. Kosher salt; 1 piece Cassia (cinnamon), 3-inch (7.5 cm) length; 4 piece Star anise; 1 tbsp. Coriander seeds; 4 inches (10 cm.) Ginger, lightly smashed

Preparation info

Makes
4 to 6
servings a main dish

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

My latest culinary adventure was a mission to seek out Phở Gà, the lesser-known cousin of Phở Bở (beef noodle soup). There are many similarities, but chicken phở is lighter in color and taste, more delicately spiced. This close cousin to Phở Gà features aromatic kaffir lime leaves. The best I’ve ever tasted is served daily at Quán Sơn Nga in Saigon. Here they offer a variety of noodles. On my last trip, I choose transparent cellophane noodles made from mung bean