Best Cheat N Eat Vietnamese Chicken Soup Recipes

Cheat n' Eat Vietnamese Chicken Soup image

Provided by PalatablePastime

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 ounce cellophane noodle
8 ounces boneless skinless chicken breasts
1 tablespoon peanut oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1/4 teaspoon red pepper flakes
28 ounces chicken broth
2 tablespoons fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon chopped fresh basil

Steps:

Soak noodles in very hot tap water.
While noodles are soaking, cut chicken into thin julienne strips.
Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.
Reduce heat to medium and simmer until chicken is done, about 8 minutes.
Drain noodles and cut into short pieces, about 1-1 1/2 inches long.
Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.
Serve with"Tuong Ot Sriracha" (Viet hot sauce), or chile paste, if desired.

Nutrition Facts : Calories 163.3, Fat 6.1, SaturatedFat 1.3, Cholesterol 36.3, Sodium 1427.6, Carbohydrate 8.7, Fiber 0.3, Sugar 1.1, Protein 17.1

Vietnamese Chicken Soup With Rice image

Yield Serves 4

Number Of Ingredients 14

2 skinless, boneless chicken thighs
1 (4x4-inch) piece dried kombu
1 (2-inch) piece ginger, peeled, crushed
3 star anise pods
1 (2-inch) cinnamon stick
2 whole cloves
4 cups chicken stock or low-sodium chicken broth
1 cup glutinous (sticky) rice or sushi rice, rinsed
1 tablespoon (or more) fish sauce
1 teaspoon palm or light brown sugar
1 scallion, thinly sliced
1 jalapeño, thinly sliced
1/2 cup cilantro leaves with tender stems
1/4 cup thinly sliced white onion

Steps:

Bring chicken, kombu, ginger, star anise, cinnamon, cloves, stock, and 2 cups water to a simmer in a large pot over medium heat. Reduce heat to maintain a low simmer and cook until chicken is tender. Transfer chicken to a plate.
Strain broth through a fine-mesh sieve into a large bowl; discard solids. Return broth to pot and add rice, fish sauce, and palm sugar. Bring to a simmer and cook until rice is very tender, 18-20 minutes. Shred chicken and return to pot; season soup with more fish sauce.
Divide soup among bowls; top with scallion, jalapeño, cilantro, and onion.