Ingredients
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4 quarts water
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2 pieces fresh ginger, 2 inches each, left whole and crushed
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1 tablespoon sea salt (to taste)
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3 lbs chicken breast halves, bone & skin on
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3 1/2 lbs chicken wings, backs, and necks
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2 tablespoons light brown sugar
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1 (16 ounce) package rice vermicelli, soaked in hot water for 30 minutes and drained
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1 bunch fresh cilantro, chopped
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1 bunch fresh Thai basil
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3 cups fresh mung bean sprouts
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1 lime, cut into 6 wedges
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1 jalapeno, stemmed and thinly sliced (remove seeds first, if you like)
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2 tablespoons fish sauce
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chili-garlic sauce, such as sriracha (for serving)
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1 bunch green onion, dark green cut off for soup, white and light green thinly sliced for garnish
Instructions
- In a soup pot, bring the water, scallions, ginger, and salt to a boil.
- Add the chicken breasts and return to a boil. Skim well.
- Lower heat and simmer for 15 minutes.
- Turn the burner off, cover the pan, and let the chicken sit for 15 minutes.
- Transfer the chicken to a bowl of ice water. Let it sit for 15 minutes more.
- Meanwhile, put the chicken wings, backs, and necks into a large heatproof bowl. Bring a tea kettle of water to a boil and pour it over the chicken pieces. Let it sit for 15 minutes. Drain the chicken and rinse with cold water.
- Add the chicken pieces and brown sugar to the pot of stock from the breasts.
- Return the liquid to a boil. Skim the surface thoroughly. Cook, skimming often, for 1 1/2 hours.
- With a large slotted spoon, remove the chicken pieces, ginger, and scallions.
- Drain the chicken breasts, pat them dry, and discard the skin and bones.
- Shred the meat with your hands. Add it and the noodles to the pot of chicken stock. Add a small handful of scallions and half the cilantro. Ladle the soup into bowls and serve with Thai basil, sprouts, lime, jalapeno, fish sauce, and chili-garlic sauce.