Vietnamese Chicken Rice Soup

If you go to anyone for recipes for the perfect rice soups, it's the Vietnamese. This soup combines the therapeutic effect of chicken broth with the exciting aroma of oriental spices. A great way to get out of the winter cold twilight!

Ingredients

• 2 chicken thighs
• 1 dry seaweed leaf
• a piece of ginger, the size of a phalanx of a finger
• 3 star anise stars
• 1 cinnamon stick
• 2 carnations
• 950 ml chicken stock
• 500 ml of water
• 230 g dry rice (choose "sticky" varieties)
• 1 tbsp fish sauce
• 1 tsp Sahara
• 1 shallots
• 8 tbsp cilantro
• 4 tablespoons finely chopped white onion

Directions

1. Put the chicken, seaweed, grated ginger, star anise, cinnamon, cloves in a large saucepan, pour all this with broth and water. Simmer over medium heat until chicken is tender. Strain the broth through a fine sieve into a large bowl. Return the stock to the pot and add the rice, fish sauce, and sugar. Bring to a boil and cook until rice is tender, 18-20 minutes.
2. Pour the soup into bowls. Add chopped cilantro and onion.