Vietnamese Chicken-Noodle Soup
Vietnamese Chicken-Noodle Soup
Sour, spicy, crunchy, herbal, tender — this soup has just about every flavor and texture! There are a lot of ingredients, but it’s not hard to put together — and it’s fun to serve and eat.
kitchen gear
- Cutting board
- Sharp knife (adult needed)
- Measuring cup
- Measuring spoons
- Large pot
- Wooden spoon or heatproof spatula
- Pot holders
- Medium-sized bowl
- 6 small bowls for toppings
- 4 bowls
Ingredients
- 8 cups low-sodium chicken broth
- 4 quarter-sized slices fresh ginger
- 2 garlic cloves, peeled and thinly sliced
- 1 lemongrass stalk, thinly sliced
- 2 tablespoons fish sauce
- 4 ounces rice noodles
- 1 cup shredded or diced cooked chicken
- 1⁄4 cup each chopped fresh cilantro and basil leaves
- 1 cup bean sprouts
- 1 tablespoon Vietnamese chili paste
- 1 lime, quartered
Instructions
- Put the broth, ginger, garlic, lemongrass, and fish sauce in the pot and put the pot on the stove. Turn the heat to high and bring to a boil. Turn the heat down to low and cook 20 minutes.
- While the broth is cooking, put the noodles in the medium bowl and cover them with hot water. Set aside until soft, 20-30 minutes. Drain the noodles and divide them among the 4 bowls.
- Put the chicken, cilantro, basil leaves, bean sprouts, chili paste, and lime in the separate bowls and put them out on the table.
- Ladle broth on top of each bowl of noodles and allow each guest to add whatever accompaniments they choose.