Place the whole chicken into a large pan and cover with cold water. Add 2 whole carrots, 2 sticks of celery, 1 onion cut in ½, 2 bay leaf, coriander stalks, star anise, ginger, and 5 peppercorns and bring to the boil.
Simmer for 1 ½ hours, or until the chicken is cooked. Keeping the chicken fully covered and the broth topped up with hot water if needed.
Pass the broth and cool down as quickly as possible.
Once cooled enough to handle, pick the meat from the chicken, cool, and set aside.
Soak the noodles in tepid water for 10 minutes or until softened.
Bring 8 cups of pre-made chicken broth to the boil in a saucepan.
Next, add the garlic and shiitake mushrooms and simmer for 1 minute.
Season the soup with the lime juice, fish sauce, oyster sauce, and ground pepper and check the seasoning is to your taste.
Finally add the cooked chicken, the pre-soaked noodles and stir through the coriander and spring onions and bring back to the boil.
Serve piping hot with chili oil.
0 servings
Only the top restaurants, promos, and specials, hand selected by Miami foodies.
By clicking sign up you’re agreeing to our privacy policy.
Photo credit: Ruben Cabrera
Only the top restaurants, promos, and specials, hand selected by Miami foodies.
