Vietnamese Chicken Noodle Soup: A Better Way to Feel Better

• 8 baby bok choy
• 1 (16-ounce [454 g]) package dried flat rice noodles (pad Thai)

Garnishes:

• 1/2 cup (20 g) fresh cilantro leaves
• 3 scallions, sliced lengthwise
• 1/2 small yellow or red onion, very thinly sliced, or Pickled Red Onions
• 4 to 6 Thai basil sprigs
• 4 to 6 mint sprigs
• Bean sprouts
• Lime wedges
• Fresh Vietnamese culantro or sawtooth (optional)
• Bird’s eye chilies, sliced (optional)
• Hoisin Sauce
• Sriracha or Sambal Oelek

In a large pot, combine the water, daikon (if using), and jujube apples and bring to a boil. Add the chicken, plus more water if needed to cover the chicken, and return to a boil.

Meanwhile, in a small skillet, combine the star anise, cloves, cinnamon, black cardamom seeds, coriander seeds, and fennel seeds and toast over high heat for 3 to 4 minutes. Transfer the toasted spices to a spice bag or tea strainer. (Alternatively, you can put the spices directly in the pot of broth and strain them out before serving.)

To char the onion and ginger, turn a gas stove burner to high heat or a grill to medium-high. Using tongs, carefully place the onion and ginger directly on the burner or grill grates. Allow them to cook undisturbed for a few minutes, until the bottom is charred and blackened. Use the tongs to flip the onion and gin- ger to char the other side.

Once charred, remove the onion and ginger from the heat and allow to cool slightly. Using your fingers or a knife, peel off the blackened outer layers of the onion and ginger and discard. (Alternatively, you can place the onion and ginger on a rimmed baking sheet and broil them in the oven. Keep an eye on them so they don’t burn!)