HANOI NOODLE SOUP WITH CHICKEN, BABY TATSOI, AND BOK CHOY
A recipe that came with my local CSA box, which came with lot of asian greens this week. This recipe was first published in Saveur in Issue #5.
Provided by kellymbrown
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, 1/4 cup each of the cilantro and mint leaves, and chicken. Simmer until chicken is cooked through, about 30 minutes.
- Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy and simmer 5-10 minutes.
- Soak noodles in hot water until softened, 5-10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water.
- Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1/4 cup each mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.
Nutrition Facts : Calories 366.8, Fat 13.1, SaturatedFat 3.7, Cholesterol 71.5, Sodium 604.4, Carbohydrate 30.1, Fiber 1.4, Sugar 6.1, Protein 30.3
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