Step by step

Method

8 steps

1. 1

   Char the onions and ginger: Heat the oven to 400°F. Put the onions and ginger on a lightly oiled baking sheet and roast for 30 minutes, until softened and lightly browned. If you have a gas range, you can char them briefly over the flame instead; watch closely.

2. 2

   Fill a large stockpot with the water and bring it to a boil. Add the roasted onions and ginger, chicken bones or wings, quartered chicken, salt, sugar, and any optional spices. Bring it back to a boil, then lower the heat to a moderate simmer.

3. 3

   Simmer until the chicken is cooked through, about 30 minutes. Transfer the quartered chicken to a plate with tongs and let it cool slightly. Pull the meat from the bones and refrigerate it.

4. 4

   Return the skin and bones to the stockpot and simmer the broth for 2 hours. Strain it into a large soup pot, then boil over high heat until reduced to about 12 cups, roughly 15 minutes. Stir in the fish sauce and taste for salt.

5. 5

   Cook the rice noodles according to the package directions; drain them while they are tender but still springy. Add the reserved chicken to the broth and simmer until hot, about 2 minutes.

6. 6

   Ladle broth and chicken over the noodles. Serve with bean sprouts, basil, cilantro, lime, jalapeños, chili-garlic sauce, hoisin sauce, and crispy shallots.

7. 7

   To make the crispy shallots, heat the canola oil to 275°F, add the shallots, and cook 4–8 minutes, stirring often, until light golden. Drain them, heat the oil to 375°F, return the shallots for about 5 seconds, then drain again and season with salt.

8. 8

   The broth can be made ahead and refrigerated for up to 2 days. Keep the cooked noodles separate so they stay springy.