Traditionally, this meal-in-a-bowl soup
is made with beef and beef bones, but the Vietnamese have perfected a
lighter non-beef version using chicken. This soup is popular at any time
of day or night, and is often enjoyed for breakfast in Vietnam.
Spring onions (scallions) cut into 2 1/2 cm (1 in) pieces
Fresh Thai basil leaves
Lime, cut into 8 sections (optional)
Place the chicken and the stock in a large
stockpot with the cinnamon, spring onions, fresh ginger, salt, and sugar
and bring to the boil over medium heat. Reduce the heat to low and
continue cooking for one hour more. Add the fish sauce and set aside.
Meanwhile, to cook the noodles, bring a
large pot of water to a boil, put in the noodles and cook until tender,
about 8 minutes. Remove from the heat, drain, rinse in cold water and
Half an hour before serving, remove the
chicken from the stock and when it is cool enough to handle, shred the
meat by hand and set aside.
To serve, place a handful of noodles in a
large soup bowl. Top with some bean sprouts and shredded chicken.
Garnish with the fresh coriander, onion slices, if desired, spring
onions and basil. Ladle in the soup and sprinkle fresh lime juice, if
desired. Add more fish sauce to taste, if desired. Repeat process for