Steps
- Heat 1 tablespoon of canola oil in a pot over medium heat. Soften 1 sliced onion, 4 minced garlic cloves, and 1 peeled piece of ginger, 1in / 2.5cm long and cut into matchsticks.
- Add 900g of chicken wings, tips removed and cut into 2in / 5cm pieces. Cook until lightly browned. Add 1 cup of chopped Chinese celery for 1-2 minutes, then 2 tablespoons of fish sauce for 1-2 minutes.
- Pour in 7 cups of chicken broth. Bring to a boil and skim the foam. Cover and simmer over low heat until the chicken is tender and reaches 165°F / 74°C.
- Meanwhile, fry 1 head of peeled minced garlic in ½ cup of canola oil over low heat for 10-15 minutes, until golden. Drain the garlic on paper towels and discard the frying oil.
- Dissolve 2 teaspoons of annatto powder in a small ladleful of hot broth and stir it back into the pot. Add 2 large julienned carrots and cook for 1-2 minutes. Season with salt and pepper.
- Add 115g of dry sotanghon mung bean noodles, pushing them under the broth and gently separating them. Once slightly softened, add ½ shredded napa cabbage and cook for 2-3 minutes, until tender but still crisp.
- Top the soup with 3 halved hard-boiled eggs, the crisp garlic, and chopped scallions.