Traditionally, this meal-in-a-bowl noodle soup is made with beef, but the Vietnamese have also perfected a lighter version using chicken. This soup is popular at any time of day or night, and is often enjoyed for breakfast in Vietnam. This recipe I made for my son, who will be in Vietnam teaching English to college students for a while.
Category: Main Dish
Cuisine: Vietnamese
10 oz dried rice stick noodles
4 cups bean sprouts seed and tails removed, blanched until cooked
1 onion thinly sliced
1 bunch cilantro (coriander leaves) sliced
1 bunch basil leaces
2 lime cut into sections, to serve
2 finger length chilies deseeded and sliced, placed in a dipping bowl with soy sauce
10 cups chicken stock
1 fresh chicken (about 4 -5 lbs.)
1 stick cinnamon
4 spring onions cut into lengths
1 inch fresh ginger root peeled and bruised
2 tsp. sugar
1 tsp salt
2 Tablespoons fish sauce
Really easy and good. I used a pressure and had the broth made in 15 min. This is going in the favorite book!
Dimsum1I make this all the time, easy enough once you've made it a few times. Family loves it
heidivanleeuwenReally good! I could not find bean sprouts, but it's good without.
heidivanleeuwenThis was amazing!!! My family said it was better than a restaurant. I used bouillon cubes as that was all I had. I added a dash of Chinese five star spice and put five cloves in a tea strainer in the broth.
colettehokansonThis is so fresh and flavorful, I think it's a new twist on chicken soup. (yeah, I know the recipe is 1000 years old ;)
mpau0516
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