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Cut your onion in half, and place the halves cut side up in the oven on broil to char slightly. In a large pot on medium, pour oil and add minced garlic and grated ginger. Sauté a few minutes until it's fragrant. Add the onion, stock, fish sauce, soy sauce, Sriracha, cloves, anise, and cinnamon. Allow to simmer for at least 30 minutes. After simmering, add vegetables and chunks of rotisseri. . .
Prep Time: 00:10
Cook Time: 00:45
8 cups chicken or veggie stock (the good stuff, the bone broth)
1 white onion, cut in half
1 tablespoon canola oil
5 cloves garlic, minced
4 inches fresh ginger, pealed and grated
4 tablespoons thai fish sauce
3 tablespoons low sodium soy sauce
2 tablespoons sriracha
5 whole cloves
1 star anise
2 sticks cinnamon
1 package vermicelli noodles
1 head broccoli, broken into smaller pieces
1 small bag of shredded carrots
1 carton mushrooms (your choice)
1 rotisserie chicken (optional)
chopped cilantro to taste
sriracha to taste
1Cut your onion in half, and place the halves cut side up in the oven on broil to char slightly.
2In a large pot on medium, pour oil and add minced garlic and grated ginger. Sauté a few minutes until it's fragrant.
3Add the onion, stock, fish sauce, soy sauce, Sriracha, cloves, anise, and cinnamon. Allow to simmer for at least 30 minutes.
4After simmering, add vegetables and chunks of rotisserie chicken (optional) and cook about 10 minutes to soften.
5While your veggies are cooking, fill another pot with water and bring to a boil. once the water is boiling, add your vermicelli noodles and cook for 2-5 minutes. Taste noodles every minute to avoid overdoing.
6Drain your noodles and rinse.
7Scoop some noodles into the bottom of the bowl, add veggies, chicken, and broth. Top with fresh cilantro and a drop or two of Sriracha to taste.
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