Yesterday I found a note posted on the bedroom door of 6-year-old. It says:
“The Queendom of Sweets!
If you need help, ask 3 before me! (i.e. Asking 3 people before asking me.)
You have to ask me! Make permission!
I am in charge of everything!”
She’s only SIX!!!!
Vietnamese chicken noodle soup
(My own version)
1 3.5-lb free-range chicken
2 nutmegs (slightly grilled)
1 stick cinnamon (slightly grilled)
4 cloves (slightly grilled)
1 star anise (slightly grilled)
1 thumb-sized ginger (slightly grilled)
1 onion (slightly grilled)
4-5 sugar rocks
Fresh spring onion and coriander.
- In a large stockpot, place chicken breast-side up. Cover with water.
- Add grilled nutmegs, cinnamon stick, cloves, star anise, ginger, and onion.
- Cook over medium heat until slightly boiled.
- Once boiled, turn heat to low and cook for another 5 minutes.
- Turn the chicken breast-side down. Cook for 5 minutes.
- Turn off the heat. Covered, and let it sit for 20 minutes.
- Plunge chicken into an icy water bath.
- Take out all the meat and put carcass back to the pot.
- Add rock sugar to the pot.
- Simmer over low heat until broth reduced by half.
- Add fish sauce and salt to taste.
- Thinly slice chicken meat and set aside.
- Put cooked noodles in a large bowl, arrange some chicken pieces on top. Ladder hot soup, and sprinkle with chopped spring onion and coriander.
- Serve hot.