Whole Chicken and Spiced Cabbage Soup
Vietnamese flavours take centre stage in this chicken and cabbage soup—think star anise, cilantro and more. The broth is brightened by fresh aromatics, which create a more complex, layered dish.
Ingredients
- 10 cups cold water
- 1 whole chicken 1.6 kg approx
- 4 green onions halved lengthwise
- 100 g ginger thinly sliced (skin on) (6-inches/15 cm approx)
- 1 whole head garlic halved crosswise
- 1 red finger chili halved lengthwise
- 1 large onion quartered (skin on)
- 10 whole green coriander seeds or green cardamom pods (optional)
- 8 whole cloves (optional)
- 4 whole star anise
- 2 cinnamon sticks
- 15 cilantro stems
- 1 tbsp kosher salt
- ½ tsp whole black peppercorns
- 1 small napa cabbage cored (under 450 g)
- 2½ tbsp fish sauce
- 2 limes juiced
- 4 tsp sesame oil
To Serve
- thinly sliced green onions
- cilantro leaves
- sesame oil
- chili oil or chili crisp optional
- lime wedges
- Thai basil leaves
Instructions
- To extra-large Dutch oven or stockpot, add 10 cups cold water, chicken (breast side up), green onions, ginger, garlic, chili, onion, coriander seeds (if using), cloves (if using), star anise, cinnamon sticks, cilantro stems, salt and peppercorns. Bring to a boil over medium-high. Reduce heat, cover and simmer until chicken is tender, about 60 minutes.
- Remove chicken to rimmed baking sheet. Strain broth into extra-large bowl, discarding solids. Return broth to pot. Stir in in thick white cabbage pieces and cook over medium heat for 5 minutes.; add remaining cabage and cook for 2 to 3 minutes.
- Remove chicken skin and, using tongs and fork, carefully tear meat into large pieces; set aside. Simmer broth until hot, about 5 minutes. Remove from heat; stir in fish sauce, lime juice and sesame oil. Return chicken to pot.
- To serve, divide soup among bowls. Garnish with green onions, cilantro leaves, sesame oil, chili oil (if using), lime wedges and Thai basil (if using).