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
Fish sauce
Salt
Cooked noodle
Fresh spring onion and coriander.

1. In a large stockpot, place chicken breast-side up. Cover with water.
2. Add grilled nutmegs, cinnamon stick, cloves, star anise, ginger, and onion.
3. Cook over medium heat until slightly boiled.
4. Once boiled, turn heat to low and cook for another 5 minutes.
5. Turn the chicken breast-side down. Cook for 5 minutes.
6. Turn off the heat. Covered, and let it sit for 20 minutes.
7. Plunge chicken into an icy water bath.
8. Take out all the meat and put carcass back to the pot.
9. Add rock sugar to the pot.
10. Simmer over low heat until broth reduced by half.
11. Add fish sauce and salt to taste.
12. Thinly slice chicken meat and set aside.
13. Put cooked noodles in a large bowl, arrange some chicken pieces on top. Ladder hot soup, and sprinkle with chopped spring onion and coriander.
14. Serve hot.