It is that time of year to start eating healthy again, and what can be more nutritious than chicken-noodle soup? Here is a classic Vietnamese spin to a worldwide favorite. Serves 6.
INGREDIENTS:
- 8 cups chicken stock (preferably homemade)
- ¼ cup chopped ginger
- 2 garlic cloves, peeled and chopped finely
- 1 (3 inch) cinnamon stick
- 1 teaspoon whole peppercorns
- 1 teaspoon fennel seeds
- 2 tablespoons brown sugar
- 3 tablespoons fish sauce (nuoc mam)
- ½ cup chopped cilantro
- ½ cup chopped mint leaves
- 1 pound skinless chicken breasts with bones
- 4 ounces thin rice noodles
- 8 ounces baby bok choy, chopped
- ¼ cup scallions, chopped
On the side: Sriracha sauce, bean sprouts, lime wedges, thinly sliced chilies
INSTRUCTIONS:
- In large pot, bring stock to a simmer. Add ginger, garlic, cinnamon, peppercorns, fennel, sugar, fish sauce, one half of the cilantro, one half of the mint, and the chicken. Cover, simmer, and cook for ten minutes. Remove from heat and allow chicken to cool (15 minutes).
- Soak noodles until soft, about ten minutes. Drain and rinse well.
- Remove bones from chicken breasts and discard. Thinly slice breasts and set aside. Strain broth, return to heat and cook bok choy (3minutes).
- Divide chicken and noodles into six bowls. Pour hot broth and bok choy over the mixture, and top with scallions, remaining cilantro and mint, and accompaniments to taste.
We recommend this dish with the Taft Street Medallion – a refreshing blend of Pinot Meunier and Syrah. It compliments the spicy Asian accents.