Serves 6
25 min
Vietnamese Chicken Noodle Soup
Recipe GLPRf4421497820e34
A fragrant and aromatic Vietnamese chicken broth infused with warm spices, fresh ginger, and lemongrass. Tender poached chicken breasts are shredded and served in bowls over noodles, topped with fresh herbs and vegetables. This light yet flavorful soup is ready in just 25 minutes and serves six.
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Ingredients
1 tbsp vegetable oil
3 shallots, sliced
3 garlic cloves, sliced
1 lemongrass stalk, chopped
2½ cm piece fresh ginger, sliced
3 star anise
1 cinnamon stick
1 tsp coriander seeds
¼ tsp Chinese five spice
¼ tsp black peppercorns
1 tsp caster sugar
1 tbsp fish sauce
1⅜ litres chicken stock, good quality fresh
3 large chicken breast
rice noodles
spring onion, sliced
carrot, shredded or julienned
fresh bean sprouts
fresh herbs such as cilantro and mint
lime wedge
Directions
Heat the vegetable oil in a small frying pan over medium heat. Add the sliced shallots and garlic, and cook gently, stirring occasionally, until the edges are deeply caramelised and golden brown, approximately 4-5 minutes. Be careful not to let them burn.
Transfer the caramelised shallots and garlic to a large saucepan. Add the lemongrass, ginger slices, star anise, cinnamon stick, coriander seeds, Chinese five spice, black peppercorns, caster sugar, fish sauce, and chicken stock. Place the three large chicken breasts into the pot. Cover with a lid and bring to a very gentle simmer. Poach for about 15 minutes, until the chicken reaches an internal temperature of 165°F.
While the broth simmers, prepare the noodles according to the package directions. Cook until just tender but not mushy. Drain and rinse under cold running water to prevent sticking. Divide the cooked noodles evenly between six serving bowls.
Remove the chicken breasts from the broth and set aside on a plate to cool slightly. Carefully strain the soup through a fine sieve into a clean pot, discarding the whole spices, ginger, lemongrass, and aromatics. Once the chicken is cool enough to handle, shred it into bite-sized pieces with two forks.
Return the strained broth to the pot and bring it back to a gentle boil. Taste and season with additional fish sauce if needed. Divide the shredded chicken evenly among the bowls of noodles.
Ladle the piping hot broth into each bowl. Top each serving with sliced spring onion, shredded carrot, fresh bean sprouts, and a generous handful of fresh cilantro and mint. Serve with a lime wedge on the side and extra fish sauce and fresh chilli available at the table for individual adjustment.
