Vietnamese Lau Ga

Ingredients

• 2 pounds chicken, bone-in thighs or whole cut into pieces
• 1 whole onion, large
• 3 ounces ginger, fresh
• 1 teaspoon turmeric powder
• 8 cups chicken broth or water
• 2 tablespoons fish sauce
• ½ cup fresh herbs (cilantro, dill, or mint), chopped, plus lime wedges and fresh chili for serving

Instructions

1. 1

   Pat the chicken pieces dry with paper towels by pressing gently all over each piece until there is no visible moisture on the surface.

2. 2

   Cut the onion lengthwise from root to tip, then slice it crosswise into half-moon rings about 1/4 inch thick.

3. 3

   Slice the ginger against the grain into thin coins about 1/8 inch thick, leaving the skin on—you should have roughly 12–15 slices.

4. 4

   Pour the 8 cups of broth into a large pot and bring it to a boil over high heat, about 8 minutes—you will see rolling bubbles breaking the surface.

5. 5

   Add the chicken pieces to the boiling broth and return to a boil, then immediately reduce heat to medium-low so the liquid simmers gently, with only occasional bubbles breaking the surface.

6. 6

   Skim off any gray or white foam that rises to the surface using a spoon, scraping it away into a separate bowl, about 3–4 minutes of skimming.

7. 7

   Add the turmeric powder and stir it into the broth with a wooden spoon until no streaks remain and the liquid is a pale golden color, about 30 seconds.

8. 8

   Add the onion rings and ginger slices to the broth and stir gently with a wooden spoon to distribute them evenly throughout the pot.

9. 9

   Simmer uncovered for 25 minutes—the chicken should be completely cooked through, with no pink inside when you cut the thickest piece with a knife.

10. 10

    Stir in the 2 tablespoons of fish sauce until it dissolves completely and the broth smells strongly savory, about 20 seconds.

11. 11

    Ladle the broth, chicken, onion, and ginger into individual bowls, dividing evenly so each bowl has chicken, vegetables, and plenty of hot broth.

12. 12

    Scatter the fresh herbs over the top of each bowl and place lime wedges and fresh chili slices alongside the bowl for diners to add to taste.

Tools you’ll need

• large pot (at least 4-quart capacity)
• cutting board
• chef's knife
• paper towels
• wooden spoon
• ladle
• individual serving bowls

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