Vietnamese Chicken Noodle Soup
This recipe makes 6 servings
|Per each of 6 servings: about||-|
|total fat||7 g|
|sat. fat||2 g|
- Portion size: 4 to 6
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.
- 1 1Homemade Chicken Broth recipe
- 3 3slices gingerroot
- 1 1whole star anise
- 4 4whole cloves
- 1/2 1/2cinnamon stickcinnamon sticks, broken
- 2 tsp 2tspblack peppercornblack peppercorns
- 2 2chicken breastchicken breasts
- 2 tbsp 2tbspfish sauce
- 1 lb 1lblarge rice stick noodles
- 4 4green oniongreen onions, thinly sliced
- 1/2 cup 1/2cupfresh coriander leaffresh coriander leaves Garnish:
- 2 cups 2cupsbean sprouts
- 1 bunch 1bunchThai basil leafThai basil leaves or fresh basil
- 2 2limelimes, cut into wedges
- 8 8small red chilired chilies or green chilies
- Sriracha, (Asian hot sauce)
- Fish sauce or hoisin sauce
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