Vietnamese Chicken Soup

Recipes » Soups, Stews and Chili » Meat and Poultry

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.

Cuisine: AsianMain Ingredient: Chicken

(4, 1) 100% would make again (reviews)

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Ingredients

Ready in 30 minutes
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Original recipe makes 2

Verified by stevemur

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.