Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.
StovePot
2
Gently lower the eggs into it with a spoon.
3
Turn down the heat slightly and simmer 5.5 minutes.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4
Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.
Ice bath
💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.
To assemble
5
Heat the stock in a pot with the star anise and cinnamon stick and bring to a boil.
StovePot
6
Cook 20 minutes, until the stock takes on the flavor of the star anise and cinnamon stick.
Stove
7
Add the chicken to the stock. Turn down the heat and simmer 20–25 minutes, until the chicken is cooked. Remove the chicken and slice it.
⚙ SimmeringStoveKnifeCutting board
8
Strain the stock and return it to the pot, over the heat.
Fine sieveStove
9
Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
10
Drain.
Colander
11
Divide the noodles among the bowls and pour the boiling soup over them.
Ladle
12
Arrange the chicken on top.
13
Halve the eggs and arrange them on top, then sprinkle with the bean sprouts and cilantro.
Knife
14
Serve with the lemon.
383calories
27 gprotein
52 gcarbs
6 gfat
● protein 29%● carbs 56%● fat 15%
Per serving (569 g), of 4 servings
For the Boiled Egg · To assemble ·
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Sprouts: measured in cup in this recipe: 1 cup = 240 g · 30 kcal per 100 g · More about Sprouts →
Lemon: measured in pieces: one ≈ 58 g · 29 kcal per 100 g · More about Lemon →
Fish sauce: measured in tbsp in this recipe: 1 tbsp = 18 g · 35 kcal per 100 g · More about Fish sauce →
Sugar: measured in tbsp in this recipe: 1 tbsp = 12 g · 387 kcal per 100 g · More about Sugar →
🔧 Tools needed (8) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Fine sieve· Also works: Cheesecloth (Cheesecloth over a sieve)· 💡 Workaround, changes the dish: Colander (Lets more through)
Ice bath· 💡 Workaround, changes the dish: Refrigerator (Much longer, less green color)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
By the steps, as the recipe is built now: another version or addition can change the list.
