Vietnamese Chicken Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Vietnamese cooking often calls for adding herbs and sauces to a dish at the end. More than just a garnish, these ingredients allow you to tailor the chicken noodle soup to your taste. Additional chili oil and fish sauce will, though, increase the fat and sodium. Ingredients:
4 cups water |
1/2 cup sliced shallots |
1/4 cup minced peeled fresh ginger |
5 teaspoons minced garlic (about 2 large cloves) |
1 tablespoon thai fish sauce |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 (15.75-ounce) cans fat-free, less-sodium chicken broth |
1 1/2 pounds skinless, boneless chicken thighs |
1/4 pound uncooked rice sticks (rice-flour noodles) or vermicelli |
1 cup fresh bean sprouts |
2 tablespoons thinly sliced green onions |
2 tablespoons chopped fresh cilantro |
2 tablespoons thinly sliced fresh basil |
2 tablespoons thinly sliced fresh mint |
4 lime wedges |
chopped hot red or thai chile (optional) |
fish sauce (optional) |
chili oil (optional) |
Directions:
1. Combine the first 9 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes or until the chicken is done. Remove chicken from pan; cool slightly. Cut into bite-size pieces.
2. Cook rice sticks in boiling water 5 minutes; drain.
3. Divide chicken and noodles evenly among 4 large bowls. Ladle 2 cups soup into each bowl. Top each serving with 1/4 cup sprouts and 1 1/2 teaspoons each of onions, cilantro, basil, and mint. Serve with lime wedges; garnish with chopped chile, fish sauce, or chili oil, if desired.
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