Marylyn Tran's Chicken Broth Base Soup & Chicken Salad

Soup Base & Chicken Salad Ingredients:

•    1 whole organic capon chicken (largest possible)
•    6kg chicken bones/carcass
•    Star Anise
•    2 large pieces of Ginger
•    2 large white onions
•    1 ¼ cup Fish sauce
•    White granulated sugar
•    MSG
•    1 large bunch of cilantro
•    1 large bouquet of green onions
•    1 large bunch of Thai basil
•    2-4 limes
•    2-4 Thai chili (fresh)
•    ½ purple onion
•    1 large bunch of Vietnamese coriander Rau Ram
•    1 lemon

Soup Broth Directions:

1.    In a pot, fill it with water, sliced/smashed ginger, salt and sugar and bring to a boil.
2.    Slice slits in the breasts and the back of the chicken to speed up the cooking process.
3.    Add in the whole chicken into the pot and bring back to a low boil for 30-45 minutes and top with a lid.
4.    After 45 minutes, remove foam on top of broth to ensure a clear and clean broth and turn off the stove.
5.    Remove chicken from pot and pass it under cold water.
6.    Shred the chicken and keep the bones.

1.    In a separate pot, fill it halfway with water.
2.    Place whole ginger, whole white onion and 5–6-star anise and chicken bones and let it boil for 30 minutes.
3.    Remove the carcass/bones when they start to crumble (approx. 1 hour and 30 minutes).
4.    Remove foam on top of broth to ensure a clear and clean broth.
5.    Use a strainer to take out all of the bones, onions, ginger, etc.
6.    Once everything is removed, place on the stove on medium.
7.    Add in fish sauce, 2 teaspoons of sugar and a pinch of MSG. Cook on high heat until it boils then simmer on low heat.
8.    In a large pot, incorporate this broth with the previous broth and bring to a boil and then simmer for 10-15 minutes.

Chicken Pho Directions:

1.    Soak noodles in a bowl with cold water for 15 minutes.
2.    In a pot of boiling water, dip noodles and immediately remove.
3.    Shred chicken and reserve for later.
4.    Chop toppings: green onions, white onions and coriander. Set aside.
5.    In a serving bowl: place noodles, shredded chicken and toppings and then add hot broth.
6.    Garnish soup with Thai basil, chili and lime or lemon wedges.

Chicken Salad Directions:

1.    Add 1 cup of shredded chicken to a mixing bowl.
2.    Chop green onions, cilantro, Vietnamese coriander, red onion and half of fresh chilies, then add to mixing bowl.
3.    Add lime juice (2 limes) and ½ teaspoon of salt and pepper.
4.    Stir ingredients together.
5.    Serve as is or on shrimp chips.