Here’s a fairly quick and easy recipe for a delicious bowl of Vietnamese inspired chicken noodle soup that doesn’t require boiling a whole chicken for the day. Instead, you can use canned stock (a valuable time saver), but need to doctor it up a bit. The key is browning ginger, onion with some chicken (I used thighs which included skin and bones) in the oven until they get caramelized which brings out the flavor.
Then infusing the canned broth with toasted spices… This is a sesame seed toaster from Japan; a little metal pan with a hinged, meshed top that can be placed directly on the stove to toast spices.
and the above mentioned roasted items. You can get by with simmering for half an hour, .
It’s good, and deeply flavorful, just the thing to enjoy with the chilly weather and the perfect tonic to help recover from overindulgent feasting… I posted the recipe here. And it’s quick too, but if you want the slow-cooked authentic version then check out this whole chicken version by Steamy Kitchen, or this plucky epic recipe from Andrea Nguyen’s Vietworld Kitchen, who says Making noodle soup is an art form that take a bit of time, but most of the time is passive cooking. I’m no Sandra Lee, but this recipe falls somewhere in between.