Cheat N Eat Vietnamese Chicken Soup Recipes

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VIETNAMESE GINGER CHICKEN SOUP



Vietnamese Ginger Chicken Soup image

Make and share this Vietnamese Ginger Chicken Soup recipe from Food.com.

Provided by Carianne

Categories     Chicken

Time 38m

Yield 4 serving(s)

Number Of Ingredients 12

4 inches peeled ginger
2 onions, halved
4 cups reduced-sodium chicken broth
5 ounces boneless skinless chicken breasts
1 tablespoon fish sauce
1 teaspoon black peppercorns
3 ounces rice vermicelli
2 scallions, sliced thin (white only)
1 1/2 cups bean sprouts
1/4 cup chopped cilantro
1/4 cup chopped mint
lime wedge

Steps:

  • Blacken ginger and onions by threading on a metal skewer and holding over a gas burner flame and turning until scorched on all sides (1-2 minutes).
  • Leave one piece ginger whole, chop the other when cool.
  • Combine broth, chicken, fish sauce, peppercorns, blackened onions, and the whole ginger piece in a large saucepan and bring to a boil.
  • Reduce heat and simmer, covered, until the chicken is cooked through, about 5 minutes.
  • Remove chicken and shred into bite-sized pieces.
  • Continue simmering broth for about 20 minutes.
  • In the mean time, soak vermicelli in a large bowl of warm water until softened, about 10 minutes.
  • Drain and set aside.
  • Strain broth, discard solids, and return to a boil.
  • Add chopped ginger and scallions, reduce heat and simmer for 5 minutes.
  • To serve: divide vermicelli into 4 bowls, tops with bean sprouts and shredded chicken, then ladle over broth.
  • Serve with cilantro, mint, and lime on the side.

CHEAT N' EAT VIETNAMESE CHICKEN SOUP



Cheat n' Eat Vietnamese Chicken Soup image

Sometimes you just don't have all day to make Vietnamese soup! You can have this made and in your hands in 15 minutes!

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 ounce cellophane noodle
8 ounces boneless skinless chicken breasts
1 tablespoon peanut oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1/4 teaspoon red pepper flakes
28 ounces chicken broth
2 tablespoons fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon chopped fresh basil

Steps:

  • Soak noodles in very hot tap water.
  • While noodles are soaking, cut chicken into thin julienne strips.
  • Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
  • Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.
  • Reduce heat to medium and simmer until chicken is done, about 8 minutes.
  • Drain noodles and cut into short pieces, about 1-1 1/2 inches long.
  • Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.
  • Serve with"Tuong Ot Sriracha" (Viet hot sauce), or chile paste, if desired.

Nutrition Facts : Calories 163.3, Fat 6.1, SaturatedFat 1.3, Cholesterol 36.3, Sodium 1427.6, Carbohydrate 8.7, Fiber 0.3, Sugar 1.1, Protein 17.1

VIETNAMESE CHICKEN NOODLE SOUP



Vietnamese Chicken Noodle Soup image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

1 gallon low-sodium chicken stock
3 bone-in, skin-on chicken breasts
4 chicken wings
5 scallions, cut in half
4 cloves garlic
2 cinnamon sticks
2 whole star anise
1 inch piece fresh ginger, peeled and cut into coins
1/4 cup dry shiitake mushrooms, rehydrated in warm water for 30 minutes and thinly sliced
3 tablespoons fish sauce
3 packages ramen noodles (just the noodles)
Garnishes:
1 cup fresh bean sprouts
1 jalapeno, thinly sliced
Couple sprigs each fresh mint and Thai basil
Fish sauce
Hoisin sauce
Sriracha
Lime wedges

Steps:

  • In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic, cinnamon sticks, star anise and ginger. Simmer for about 20 minutes. Once the chicken breasts are cooked, remove them, set aside and shred when cooled. Continue to simmer all the other ingredients for 30 minutes. Then strain the broth through a colander to remove the solids and spices.
  • Add the mushrooms, fish sauce and noodles to the strained stock. Simmer until noodles are still al dente, 4 to 5 minutes. Scoop some of the noodles into individual bowls. Top with some of the shredded chicken. Ladle lots of broth into each bowl. Garnish with the bean sprouts, jalapenos and fresh mint, and serve with fish sauce, hoisin sauce, Sriracha and lime wedges. Oh my.

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