Serves 4
50 min
Vietnamese Chicken Soup With Rice
Recipe GLPRbd9813561cfbbc
A warming Vietnamese soup featuring tender shredded chicken simmered with aromatic spices, kombu, and ginger, served over glutinous rice in a fragrant broth. Finished with fresh cilantro, jalapeño, scallion, and onion for brightness and heat.
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Ingredients
2 skinless, boneless chicken thighs
1 (4x4-inch) piece dried kombu seaweed
1 (2-inch) piece fresh ginger, peeled and crushed
3 star anise pods
1 (2-inch) cinnamon stick
2 whole cloves
4 cups chicken stock or low-sodium chicken broth
2 cups water
1 cup glutinous (sticky) rice, rinsed
1 tablespoon fish sauce
1 teaspoon palm sugar or light brown sugar
1 scallion, thinly sliced
1 jalapeño, thinly sliced
1/2 cup fresh cilantro leaves with tender stems
1/4 cup thinly sliced white onion
Directions
Place the chicken thighs, kombu, crushed ginger, star anise pods, cinnamon stick, and cloves into a large pot. Pour in the chicken broth and water. Bring to a simmer over medium heat, then reduce the heat to low and maintain a gentle simmer for about 15–18 minutes, until the chicken is cooked through and tender (internal temperature of 165°F). Transfer the cooked chicken to a plate to cool slightly.
Pour the broth through a fine-mesh sieve into a large bowl, discarding all solids (kombu, ginger, spices). Return the strained broth to the pot and bring back to a simmer over medium heat.
Add the rinsed glutinous rice, fish sauce, and palm sugar to the simmering broth. Stir well to combine and bring back to a gentle simmer. Cook for 18–20 minutes, stirring occasionally, until the rice is very tender and has absorbed most of the liquid.
While the rice cooks, shred the cooled chicken into bite-sized pieces with two forks or your fingers.
Return the shredded chicken to the pot with the rice and broth. Stir gently and taste the soup; adjust seasoning by adding more fish sauce if desired.
Divide the soup evenly among four bowls. Top each bowl with sliced scallion, jalapeño, fresh cilantro, and white onion. Serve hot.
