Best Saigon Chicken Noodle Soup Recipes

Vietnamese Chicken Noodle Soup image

Provided by Jeff Mauro, host of Sandwich King

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

1 gallon low-sodium chicken stock
3 bone-in, skin-on chicken breasts
4 chicken wings
5 scallions, cut in half
4 cloves garlic
2 cinnamon sticks
2 whole star anise
1 inch piece fresh ginger, peeled and cut into coins
1/4 cup dry shiitake mushrooms, rehydrated in warm water for 30 minutes and thinly sliced
3 tablespoons fish sauce
3 packages ramen noodles (just the noodles)
Garnishes:
1 cup fresh bean sprouts
1 jalapeno, thinly sliced
Couple sprigs each fresh mint and Thai basil
Fish sauce
Hoisin sauce
Sriracha
Lime wedges

Steps:

In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic, cinnamon sticks, star anise and ginger. Simmer for about 20 minutes. Once the chicken breasts are cooked, remove them, set aside and shred when cooled. Continue to simmer all the other ingredients for 30 minutes. Then strain the broth through a colander to remove the solids and spices.
Add the mushrooms, fish sauce and noodles to the strained stock. Simmer until noodles are still al dente, 4 to 5 minutes. Scoop some of the noodles into individual bowls. Top with some of the shredded chicken. Ladle lots of broth into each bowl. Garnish with the bean sprouts, jalapenos and fresh mint, and serve with fish sauce, hoisin sauce, Sriracha and lime wedges. Oh my.

Pho Ga (Vietnamese Chicken Noodle Soup) image

Provided by Food Network

Categories main-dish

Time 3h

Yield 4 to 6 main course servings

Number Of Ingredients 15

1 stewing hen, about 5 pounds
2 pounds chicken bones or chicken necks
4 quarts cold water
1 ounce fresh ginger, crushed
2 teaspoons salt
1/2 pound rice vermicelli (bun)
1 whole cooked chicken breast (2 halves), thinly sliced
8 to 12 fresh cilantro sprigs, for garnishing soup
4 to 8 fresh basil sprigs, for garnishing soup
4 fresh mint sprigs, for garnishing soup
2 cups fresh bean sprouts, for garnishing soup
2 limes, cut into wedges, for garnishing soup
2 to 3 sliced fresh jalapeno, Serrano, or Thai chile peppers, for garnishing soup
Sriracha chili sauce, for serving
Fish sauce, for serving

Steps:

Cut the hen into 8 pieces and discard any excess fat. Rinse chicken bones and necks with cold water and place in a stockpot. Add the water and ginger and bring to a boil. Skim any foam that rises to the surface. Reduce the heat to a low simmer and cook for 3 hours; do not allow the liquid to boil to ensure a clear broth.
Remove and discard the hen and bones. Strain the broth through a fine mesh sieve or chinois lined with cheesecloth. Return the broth to a large soup pot and continue to simmer until reduced to a volume of 2 1/2 or 3 quarts. Season with salt, to taste, and keep hot while you assemble the remaining ingredients.
Prepare the rice vermicelli according to package directions. Once done, transfer to a colander and drain well. Rinse well under cold running water. Drain thoroughly before using. (The noodles may be prepared up to this point 2 hours ahead of serving.)
When ready to serve the soup, for each serving ladle 2 cups of the hot broth into a large soup bowl. Quickly dip the cooked noodles in the remaining hot broth to rewarm, then place a handful of noodles in each bowl. Divide the sliced chicken breast between the bowls, laying the slices over the top of the noodles. Serve the soup immediately, with the fresh cilantro, basil, mint, bean sprouts, lime wedges and jalapeno peppers in baskets on the table for each person to garnish their own soup, as desired. Add chili sauce or fish sauce, to taste, if desired.