Vietnamese Chicken Noodle Soup

Garnish with carrots, scallions, mint, lime wedges, bean sprouts or chile paste.
Ingredients:
8 large chicken leg/thigh quarters - bone-in, split (Learn How)
6 ounce udon noodles - cooked and set aside
8 cup(s) - chicken stock (white) - or water
1 onion - peeled and quartered
6 garlic cloves - peeled and smashed (Learn How)
12 sprigs of cilantro - Stems only (save leaves for garnish)
4 each star anise
1 tablespoon(s) coriander seeds
1/4 cup(s) ginger - peeled and sliced (Learn How)
2 red chiles (dried)
1/4 cup(s) oyster sauce
2 tablespoon(s) rice wine vinegar

Steps:

-Place the chicken in a 1-gal. pot with cold water.

-Bring to a boil and then pull the chicken out. Discard the water. (Don't worry, your just losing impurities not flavor!)

-Put the chicken back in the washed pot with everything but the oyster sauce and vinegar.

-Bring it back up to a boil, and then turn it down immediately to low. Cook for 1 hour at low temperature, skimming off any froth.

-Once the chicken is cooked and tender, strain the stock through a chinoise into the pot you cooked the pasta in.

-Pull the meat off the bones and discard the skin. Pull apart or dice the meat to your desired size.

-Mix the oyster sauce and rice wine vinegar into the strained broth.

-Place your noodles and chicken into a large soup bowl and pour the broth over.

-Garnish with cilantro leaves and any other desired accompaniments.

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