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Vietnamese Chicken Broth 3

Serves 4 to 6 Soup chicken, Soups

Vietnamese Chicken Broth 3

Vietnamese Chicken Broth 3 is a comforting staple at home tables across Vietnam, where the art of broth-making is honed by generations of family cooks. This version reflects the essence of Vietnamese home cooking, where salt is measured by intuition, and the richness of fat is embraced. It's a dish that speaks of everyday moments, enjoyed at any time of day with family and friends.

Expect a rich, golden broth, its depth coming from chicken pieces simmered slowly with onions and carrots. The olive oil adds a subtle, luxurious mouthfeel, while the bay leaf infuses a whisper of herbal note. Salt and pepper are adjusted to personal taste, allowing each cook to leave their mark on this simple, yet satisfying dish.

Ingredients

  • 700 gchicken pieces
  • 1onion
  • 2carrots
  • 1.8 Lwater
  • 2 tbspolive oil
  • 1bay leaf
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing your aromatics. Peel and quarter 1 onion. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion quarters and cook them until they become translucent and slightly golden, about 5-7 minutes. This will create a fragrant base without burning, which is essential for a rich broth.
  2. Once the onions are softened, add 700 g of chicken pieces to the pot. Stir them gently to coat with the oil and onions, allowing the chicken to begin browning slightly. This step enhances the depth of flavor in your broth.
  3. Peel and chop 2 carrots into large chunks. Add these to the pot, stirring them in with the chicken and onions. The carrots will release their sweetness into the broth, balancing the flavors as they cook.
  4. Pour in 1.8 liters of water, ensuring all ingredients are submerged. Add 1 bay leaf for an earthy aroma that complements the chicken. Increase the heat to bring the mixture to a gentle boil.
  5. Once boiling, reduce the heat to low and let the broth simmer. Skim off any foam or impurities that rise to the surface. Simmer until the chicken is cooked through and the carrots are tender, about 45 minutes. The chicken should be opaque and tender, while the carrots should easily yield to a fork.
  6. Taste the broth and season with fine sea salt and black pepper to your preference. Remember, Vietnamese home cooking relies on tasting and adjusting seasoning to suit your palate.
  7. Finish the broth by removing the bay leaf. You may also add a thread of olive oil for a touch of richness, if desired. Serve the broth hot, setting the table for sharing as is customary in Vietnamese homes.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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