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Vietnamese Chicken Noodle Soup

1 whole chicken (about 3 lbs)
1 large onion
2 carrots
2 celery stalks
1 teaspoon of coriander seeds
3 star anise
1/2 teaspoon whole black pepper
3" piece stick cinnamon
1 small piece ginger, smashed
2 cans chicken stock
salt
1 tablespoon sugar
Oriental rice noodles
Vietnamese fish sauce to taste

1/4 large onion, thinly sliced
1/2 cup chopped scallions
1/2 cup chopped parsley (not Italian parsley)
1/2 cup chopped basil leaves
2 cups bean sprouts
1 large lime
dash pepper
freshly sliced jalapeno peppers (optional)
chili paste (optional)

basil leaves
bean sprouts
chili peppers (optional)
lime wedges

Clean and put chicken in a large stock pot and add water to cover
the whole chicken. Bring to a boil removing scums at top. Add
whole onion, carrots and celery and continue cooking for 1 hour at
medium heat until chicken is fully cooked. Pour stock through
strainer and remove breast meat and any other part of the chicken
you would like at this time. Place coriander seeds, whole black
pepper and anise seeds in a teaball or a seasoning bag and drop it
into the strained chicken stock. Add cinnamon stick, piece of
ginger, and 2 cans of chicken stock and cook for about 20 minutes
more. Remove flavor pack, cinnamon stick, and ginger. Add sugar,
salt and/or fish sauce to taste. When serving, bring pot to a
boil.

Cook the rice noodle as you would of pasta. Quickly rinse with hot
water to remove starch when it is done. Place about a cup of it in
a deep bowl, Layer with some cooked chicken and add a teaspoon of
scallions and parsley, each. Add a couple of slices of onion on
top of that. Ladle enough broth to fully cover the toppings.

Garnish with basil leaves, bean sprout, chili peppers (optional),
a squeeze of lime and a dash of black pepper when ready to eat.

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