Chicken Pho (Japanese-inspired Vietnamese Rice Noodle Soup)

Steps

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1. 1
   Wash the chicken wings and pat dry. Separate the wings by cutting between the head and side bones to help release more flavor.
   ▶ ≈0:16
2. 2
   Blanch the chicken wings in simmering water, stirring gently. Once the surface turns white, remove and wipe away any blood and impurities with paper towels.
   ▶ ≈0:58
3. 3
   Add 800 ml of water to a pot along with the blanched chicken wings, chicken thigh, ginger, garlic, coriander roots, onion, and kombu seaweed.
   ▶ ≈1:22
4. 4
   Add sake and chicken stock powder. Bring to a boil over medium heat, then strain into a sieve.
   ▶ ≈1:54
5. 5
   Simmer on low heat for 7-8 minutes. Remove the chicken and kombu and set aside in a bowl. Skim off any foam and impurities that rise to the surface.
   ▶ ≈2:22
6. 6
   Remove the chicken wings and aromatic vegetables from the broth. Once the chicken thigh cools, cut it into bite-sized pieces.
   ▶ ≈3:02
7. 7
   Season the broth with fish sauce and salt, adjusting the taste to your preference.
   ▶ ≈3:44
8. 8
   Cook the dried rice noodles in boiling water for about 5 minutes. Drain and place in a serving bowl.
   ▶ ≈4:09
9. 9
   Add red onion, wakame seaweed, boiled bean sprouts, and chicken pieces to the noodle bowl.
   ▶ ≈4:48
10. 10
    Pour the hot broth over the noodles and toppings. Garnish with spring onion leaves and coriander leaves.
    ▶ ≈5:15
11. 11
    Serve with lime or lemon wedges, black pepper, and hot chili sauce on the side for individual seasoning.
    ▶ ≈5:31