Vietnamese Chicken Noodle Soupadapted from Steamy Kitchen
5 boneless skinless chicken thighs
1 whole onion, unpeeled and cut in half
3-inch chunk of ginger, unpeeled
1 stalk lemongrass
2 whole star anise
2 Tbsp sugar
2 Tbsp fish sauce
generous grind of salt/pepper
cilantro stems, about 1/2 cup
1 pkg soba noodles
cilantro tops – leaves and tender stems
1/2 cup shredded carrot
1/2 cup shredded red cabbage
1/2 lime, cut into 4 wedges
1 tsp Sriracha hot sauce
2 tsp Hoisin sauce
Preheat broiler of oven. Place onion and ginger under broiler until blackened and charred, turning often. About 10-15min. Remove skin from onion and ginger when cool.
In a slow cooker, combine onion, ginger, carrot, lemongrass, sugar, fennel fronds, cilantro stems and fish sauce. Cook on low overnight (about 8-10hrs). Strain through fine mesh strainer and reserve.
Preheat oven to 350 degrees. Line a baking sheet with tin foil. Place chicken on rack over foil and bake about 20min. Remove and slice thinly. Reserve.
In a medium pot, fill with water and bring to a boil. Cook noodles according to instructions (mine took 5min). Strain and reserve.
In a large pot bring broth to almost boiling. Add sriracha and hoisin sauce. In each bowl place soba noodles, shredded chicken, carrots and cabbage. Top with hot broth and allow to sit about 1min before serving. Sprinkle cilantro on top. Enjoy!