Yet another dish that takes me back to my childhood. This soup is the epitome of Vietnamese comfort food. The broth is simple and clean, flavor by the sweetness of the vegetables and bones. I love eating this soup when I’m feeling under the weather, it make you feel like everything is going to be alright.
3 red potatoes
1/2 an onion
1. Rinse your chicken and remove some of the fat if needed.
2. Place the chicken in a pot, add about 5 quart of water an half the onion. Add half a tablespoon of salt and let the pot come to a boil. Remove the excess scum from the pot. Once the scum has been removed, turn down the heat to medium heat until chicken get cooked.
3. Wash the vegetables and cut them into desired size. I like my vegetables pretty chunky so it doesn’t overcook as easily.
4. Throw in a quarter size chunk of rock sugar and a couple teaspoon of mushroom seasoning to he broth.
5. Once the chicken is done, remove from pot and let it cool enough to handle.
6. Taste the broth with 2 tablespoon of fish sauce and a couple dash of black pepper.
7. After tasting he broth throw in the carrots first and then potatoes. The vegetables should be soft enough to eat but should still have texture. Throw in the cauliflower at the very end.
8. Last minute tasting with more sugar and fish sauce if needed.
9. Serve with chopped cilantro and more black pepper.