Vietnamese Chicken Noodle Soup

By The Canadian Living Test Kitchen

63 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	426426 cal
pro	20 g20g pro
total fat	7 g7g total fat
sat. fat	2 g2g sat. fat
carb	69 g69g carb
fibre	4 g4g fibre
chol	33 mg33mg chol
sodium	771 mg771mg sodium
% RDI:	-
calcium	44 calcium
iron	1414 iron
vit A	1111 vit A
vit C	4545 vit C
folate	2323 folate

Arrange bean sprouts, basil, chilies and limes on a platter with small bowls of hot sauce and fish sauce to serve with this aromatic soup. Then diners can garnish and season their bowlfuls according to taste.

Ingredients

1 Homemade Chicken Broth recipe 1 1Homemade Chicken Broth recipe
3 slices gingerroot 3 3slices gingerroot
1 whole star anise 1 1whole star anise
4 whole cloves 4 4whole cloves
1/2 cinnamon stick , broken1/2 1/2cinnamon stickcinnamon sticks, broken
2 tsp black peppercorns 2 2tsp tspblack peppercornblack peppercorns
2 chicken breasts 2 2chicken breastchicken breasts
2 tbsp fish sauce 2 2tbsp tbspfish sauce
1 lb large rice stick noodles 1 1lb lblarge rice stick noodles
4 green onions , thinly sliced4 4green oniongreen onions, thinly sliced
1/2 cup fresh coriander leaves 1/2 1/2cup cupfresh coriander leaffresh coriander leaves
Garnish:
2 cups bean sprouts 2 2cups cupsbean sprouts
1 bunch Thai basil leaves 1 1bunch bunchThai basil leafThai basil leaves or fresh basil
2 limes , cut into wedges2 2limelimes, cut into wedges
8 small red chilies 8 8small red chilired chilies or green chilies
Sriracha , (Asian hot sauce)Sriracha, (Asian hot sauce)
Fish sauce Fish sauce or hoisin sauce

Preparation

In Dutch oven, bring broth, ginger, star anise, cloves, cinnamon and peppercorns to boil. Add chicken; reduce heat and simmer for about 20 minutes or until no longer pink inside. Remove chicken and let cool enough to handle. Remove meat from skin and bones in large chunks; slice and set aside.

Strain broth through cheesecloth-lined strainer into clean pot, pressing solids gently; bring to boil. Add chicken and fish sauce; heat through.

Meanwhile, bring saucepan of water to boil; add noodles and cook for 5 to 6 mintues or until tender but firm. Drain and rinse with cold water; toss to drain well. Divide among large soup bowls.

Ladle soup over noodles. Sprinkle with green onions and coriander leaves.

Garnish: Serve with separate bowls of bean sprouts, basil, limes and chilies to add to each serving. Season with hot sauce and fish sauce if desired.

Additional information : Also known as Pho Ga in Vietnamese.

Source : Canadian Living Magazine: March 2008