Vietnamese Chicken Noodle Soup – Asian Food Recipes

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Vietnamese Chicken Noodle Soup – Asian Food Recipes

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Recipe ingredients and directions:

1 whole chicken (about 3 lbs)

1 large onion

2 carrots

2 celery stalks

1 teaspoon of coriander seeds

3 star anise

1/2 teaspoon whole black pepper

3" piece stick cinnamon

1 small piece ginger, smashed

2 cans chicken stock

salt

1 tablespoon sugar

Oriental rice noodles

Vietnamese fish sauce to taste

1/4 large onion, thinly sliced

1/2 cup chopped scallions

1/2 cup chopped parsley (not Italian parsley)

1/2 cup chopped basil leaves

2 cups bean sprouts

1 large lime

dash pepper

freshly sliced jalapeno peppers (optional)

chili paste (optional)

basil leaves

bean sprouts

chili peppers (optional)

lime wedges

Clean and put chicken in a large stock pot and add water to cover

the whole chicken. Bring to a boil removing scums at top. Add

whole onion, carrots and celery and continue cooking for 1 hour at

medium heat until chicken is fully cooked. Pour stock through

strainer and remove breast meat and any other part of the chicken

you would like at this time. Place coriander seeds, whole black

pepper and anise seeds in a teaball or a seasoning bag and drop it

into the strained chicken stock. Add cinnamon stick, piece of

ginger, and 2 cans of chicken stock and cook for about 20 minutes

more. Remove flavor pack, cinnamon stick, and ginger. Add sugar,

salt and/or fish sauce to taste. When serving, bring pot to a

boil.

Cook the rice noodle as you would of pasta. Quickly rinse with hot

water to remove starch when it is done. Place about a cup of it in

a deep bowl, Layer with some cooked chicken and add a teaspoon of

scallions and parsley, each. Add a couple of slices of onion on

top of that. Ladle enough broth to fully cover the toppings.

Garnish with basil leaves, bean sprout, chili peppers (optional),

a squeeze of lime and a dash of black pepper when ready to eat.

Category: Asian Recipes

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Paul

Owner of Recipe Flow

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