VIETNAMESE GINGER CHICKEN SOUP
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
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
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
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
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
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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