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Vietnamese Chicken Broth

Serves 4 to 6 Soup chicken, Soups

Vietnamese Chicken Broth

Vietnamese Chicken Broth is a staple of home kitchens across Vietnam, embodying the simplicity and warmth of family meals. This version captures the essence of everyday cooking, where salt is measured by intuition and fat is embraced without hesitation. It's a dish that finds its place on tables during both bustling weeknights and leisurely weekends, a comforting presence that draws everyone together.

The broth should be rich and full-bodied, with the natural sweetness of carrots and onions complementing the savory depth of chicken. A hint of bay leaf lingers, adding a subtle layer of complexity. It's a dish that doesn't demand ceremony, but rather invites you to savor its straightforward, honest flavors.

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 the aromatics. Peel and halve the onion, then slice the carrots into thick rounds. In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Add the onion halves, cut side down, and carrot slices. Cook them gently, stirring occasionally, until the onion begins to caramelize and the carrots start to soften, releasing a sweet aroma, about 5 to 7 minutes.
  2. Introduce the chicken pieces to the pot. Use 700 grams of chicken pieces, ensuring they are evenly distributed over the softened vegetables. Allow the chicken to sear slightly on one side for about 3 to 4 minutes, turning them once to lightly brown the other side. This step enhances the broth's depth of flavor.
  3. Pour in 1.8 liters of water, ensuring all ingredients are submerged. Add 1 bay leaf to the pot. Increase the heat to high, bringing the mixture to a gentle boil. Once boiling, reduce the heat to low to maintain a gentle simmer.
  4. Allow the broth to simmer uncovered, skimming off any foam or impurities that rise to the surface. This process should continue until the chicken is cooked through and the flavors have melded, which you can tell when the chicken is tender and the broth has a rich, golden hue.
  5. Taste the broth and season with fine sea salt and black pepper to your preference. Remember, Vietnamese home cooking emphasizes seasoning to taste, so add salt gradually and taste frequently. If desired, finish with a drizzle of olive oil to enrich the broth's texture before serving.
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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