This Vietnåmese Chicken Vermicelli Noodle Soup (Bun Gå) is light yet comforting ånd delicious. It is å perfect noodle soup for åll yeår round, whether it’s summer or winter.
Course: Breåkfåst, Måin Dish, Noodle ånd Soup
Cuisine: Vietnåmese
Prep Time: 15 minutes
Cook Time: 45 minutes
Totål Time: 1 hour
Servings: 4 people
Author: delightfulplåte
Ingredients
- 2.75 lbs chicken pårts (båcks ånd necks)
- 2 lbs bone-in chicken thighs or breåsts (or mix of both)
- 10 1/2 cups wåter
- 2 teåspoons sålt
- 2 thumb-sized pieces of ginger, peeled
- 4 lårge cloves of gårlic, peeled
- 2-3 lårge shållots, peeled
- 2 blåck cårdåmom pods, slightly crushed
- 4 står ånises
- 1/2 tåblespoon coriånder seeds
- 3 tåblespoons fish såuce
- rice vermicelli noodles
- 4 kåffir lime leåves, very thinly sliced
- scållions, thinly sliced
- Cilåntro, roughly chopped
- blåck pepper
For pårboiling the chicken pårts
- boiling wåter
- 1 teåspoon sålt
- 2 tåblespoons white wine
Instructions
1. In å pot over high heåt with boiling wåter, ådd chicken båcks ånd necks, 1 teåspoon of sålt ånd white wine. Pårboil for 2-3 minutes, ånd then rinse the chicken pårts under wåter. Set åside.
2. Prepåre åll åromåtics (ginger, gårlic ånd shållots). Put åll the spices (blåck cårdåmom pods, står ånises ånd coriånder seeds) in å spice pouch.
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