Hanoi Noodle Soup With Chicken Baby Tatsoi And Bok Choy Recipes

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HANOI NOODLE SOUP WITH CHICKEN, BABY TATSOI, AND BOK CHOY



Hanoi Noodle Soup With Chicken, Baby Tatsoi, and Bok Choy image

A recipe that came with my local CSA box, which came with lot of asian greens this week. This recipe was first published in Saveur in Issue #5.

Provided by kellymbrown

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

8 cups chicken stock
2 tablespoons coarsely chopped fresh ginger
3 garlic cloves, peeled
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
2 whole chicken breasts, bone in
1 lb bok choy, chopped
1/4 lb vietnamese rice noodles, 1/2-inch-wide (bahn pho)
3 tablespoons finely chopped scallions
4 ounces baby tatsoi
vietnamese hot sauce (tuong ot toi)

Steps:

  • In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, 1/4 cup each of the cilantro and mint leaves, and chicken. Simmer until chicken is cooked through, about 30 minutes.
  • Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy and simmer 5-10 minutes.
  • Soak noodles in hot water until softened, 5-10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water.
  • Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1/4 cup each mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.

Nutrition Facts : Calories 366.8, Fat 13.1, SaturatedFat 3.7, Cholesterol 71.5, Sodium 604.4, Carbohydrate 30.1, Fiber 1.4, Sugar 6.1, Protein 30.3

HANOI NOODLE SOUP WITH CHICKEN, BABY TATSOI, AND BOK CHOY



HANOI NOODLE SOUP WITH CHICKEN, BABY TATSOI, AND BOK CHOY image

Number Of Ingredients 11

8 cups chicken stock
2 tablespoons coarsely chopped fresh ginger
3 cloves garlic, peeled
1/2 cups fresh cilantro leaves
1/2 cups fresh mint leaves
2 pieces 2 whole chicken breasts, bone in
1 pound 1 lb. bok choy, chopped (Tatsoi)
1/4 pound 1⁄4 lb. 1⁄2"-wide bahn pho (Vietnamese rice noodles)
3 tablespoon 3 tbsp. finely chopped scallions
4 ounce 4 oz. baby tatsoi
1 l Tuong Ot Toi (Vietnamese hot sauce)

Steps:

  • In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, 1⁄4 cup each of the cilantro and mint leaves, and chicken. Simmer until chicken is cooked through, about 30 minutes.
  • Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy and simmer 5-10 minutes.
  • Soak noodles in hot water until softened, 5-10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water.
  • Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1⁄4 cup each mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.

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