With no homemade chicken stock in my freezer, I decided to look for a shortcut recipe for Pho Ga - Vietnamese chicken noodle soup served with accompaniments. I found one recipe that sounded good, but the broth ended up "overseasoned" in my opinion. I started with 6 cups of canned, low sodium chicken broth and simmered it for about 30 minutes with one onion, quartered and roasted; a 2-inch piece of fresh ginger root, peeled and sliced; a tablespoon of whole coriander seeds; a clove of garlic, crushed; and a teaspoon of 5-spice powder. After it had simmered, I strained the broth and added 2 tablespoons of fish sauce.
I don't know if the seasonings I used weren't right, or if the amount of seasoning was too much. Can anyone help me fine tune this recipe? Thanks!