Vietnamese Chicken Soup
This chicken-based soup recipe takes some liberties with traditional Vietnamese pho ga, skipping the long stock-making process and eliminating the fish sauce, which is loaded with sodium. Feel free to add your own favorite vegetables to the broth.
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|3 cupsChicken broth reduced-sodium|
|1 cloveGarlic; minced|
|1 teaspoonGinger; minced|
|1 teaspoonSugar; optional|
|1/4 teaspoonCardamom; ground|
|2 ouncesRice noodles; dry|
|4 ouncesChicken breast; boneless, skinless|
|1 cupMung bean sprouts|
|2 Scallions; sliced into 1/4" pieces|
|1 teaspoonChili sauce; add more if you can take the heat|
|1/2 Lime; halved|
|1/4 cupCilantro; chopped|
Vietnamese Chicken Soup Preparation
In a 3-quart saucepan, bring chicken stock to a boil over medium-high heat. Add garlic, ginger, sugar (if using) and cardamom, and let simmer for 10 minutes.
In a separate saucepan, cook rice noodles according to package directions, drain, rinse and divide between two soup bowls.
Add chicken to stock and let cook for 5 minutes.
Divide mung beans between 2 soup bowls. Divide soup between the two bowls, then top each serving with half of the scallions, and the chili sauce. Garnish bowls with a slice of lime and pieces of cilantro.
Freezing the chicken for 10 or 15 minutes makes it easier to slice into thin strips.
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Vietnamese Chicken Soup Reviews
Freezing the chicken for 10 or 15 minutes makes it easier to slice into thin strips. [I posted this recipe.]
5 years, 9 months, 1 weeks, 6 days, 5 hours, 27 minutes ago
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