Vietnamese-Style Chicken Noodle Soup

Ingredients

NOODLES
8 ounces wide rice noodles
BROTH AND CHICKEN
5 cups low-sodium chicken broth
12 ounces boneless, skinless chicken thighs (about 3 thighs), trimmed
4 garlic cloves, peeled and smashed
1 (2-inch) piece fresh ginger, peeled, cut into 1⁄8-inch rounds, and smashed
2 star anise pods
3 tablespoons fish sauce
1 tablespoon soy sauce
2 teaspoons sugar
Salt
VEGETABLES
4 cups shredded napa cabbage
2 scallions, sliced thin on bias
1⁄2 cup fresh mint, large leaves torn in half
1⁄2 cup fresh cilantro leaves
2 tablespoons chopped unsalted roasted peanuts
Lime wedges

Instructions

FOR THE NOODLES: Bring 4 quarts water to boil in large pot. Off heat, add noodles and let sit until tender but not mushy, 10 to 15 minutes. Drain and distribute among 4 bowls.
FOR THE BROTH AND CHICKEN: Bring all ingredients except salt to boil in medium saucepan over medium-high heat. Reduce heat to low and simmer, partially covered, to blend flavors, 10 to 15 minutes, until chicken is cooked through, about 10 minutes.
Remove chicken with slotted spoon and continue to simmer broth, about 10 minutes. When chicken is cool enough to handle, slice thin. Strain broth through fine-mesh strainer and return to pot. Season with salt to taste. Cover broth and keep hot over low heat until ready to serve.
FOR THE VEGETABLES: Divide cabbage and chicken among bowls with noodles, then ladle in broth. Sprinkle each serving with scallions, mint, cilantro, and peanuts and serve, passing lime wedges separately.

SMASHING GINGER
To release the flavorful oils from fresh ginger, thinly slice a knob and then use the end of a chef’s knife to smash each piece.

Vietnamese-Style Chicken Noodle Soup

Ingredients

Instructions

Tags

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