By Angela McGowan
If I had to pick a favorite Asian cuisine, it would be Vietnamese. I think it’s a combination of the climate of the country and the French influence that seems to have really set Vietnamese food apart from other Asian countries. Almost all Vietnamese food is light, healthy and so fresh, like this noddle soup.
Vietnamese noodle soup was my first encounter with Vietnamese cuisine. I use to go to lunch at least once a week with a good friend, and we would enjoy this beautiful soup at a local restaurant. It was so fresh and full of veggies, and so good. Loving it so much, I quickly learned to make my own version at home. It’s a quick and easy soup, and makes a hearty meal that’s not full of fat and calories.
Yield: Serves 4
Vietnamese Chicken Noodle Soup
Ingredients:
- 1 quart chicken stock
- 1 lb boneless skinless chicken thighs
- 1 teaspoon Chinese five spice
- 1 teaspoon freshly grated ginger
- 1 8 oz bag vermicilli (thin Asian noodles)
- 1quart hot water
- 1cup bean sprouts
- 1 cup matchstick carrots
- 1 cup chopped spring onions
- 1 cup fresh chopped cilantro
- 1 lime cut in wedges
- 1medium jalopeno, sliced (optional)
Directions:
- Add chicken stock and chicken things to a large soup pot. Bring to a boil, and reduce to medium heat. Add Chinese five spice and ginger. Cook for 20 - 25 minutes, or until chicken is done and no longer pink.
- Add hot water to a large bowl with noodles. Set aside for 5 - 7 minutes, or until soft.
- When chicken is cooked, remove and shred with two forks. Add back to broth. Then combine shredded chicken, broth, noodles and hot water in soup pot or a large bowl. Mix to combine.
- Serve soup garnished with fresh cilantro, bean sprouts, green onions, fresh cilantro, a lime wedge and sliced jalapeno if desired.
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