Vietnamese cooking often calls for adding herbs and sauces to a dish at the end. More than just a garnish, these ingredients allow you to tailor the chicken noodle soup to your taste. Additional chili oil and fish sauce will, though, increase the fat and sodium.
1/4 pound uncooked rice sticks (rice-flour noodles) or vermicelli
1 cup fresh bean sprouts
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons thinly sliced fresh basil
2 tablespoons thinly sliced fresh mint
4 lime wedges
Chopped hot red or Thai chile (optional)
Fish sauce (optional)
Chili oil (optional)
How to Make It
Combine the first 9 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes or until the chicken is done. Remove chicken from pan; cool slightly. Cut into bite-size pieces.
Cook rice sticks in boiling water 5 minutes; drain.
Divide chicken and noodles evenly among 4 large bowls. Ladle 2 cups soup into each bowl. Top each serving with 1/4 cup sprouts and 1 1/2 teaspoons each of onions, cilantro, basil, and mint. Serve with lime wedges; garnish with chopped chile, fish sauce, or chili oil, if desired.
Just ok, unfortunately. I love pho and thought this would be great, but the flavors just didn't come together. If I redid this one I would saute the shallots, garlic, ginger, etc before adding the broth. The raw-ish pieces of ginger definitely did not work. Some hoisin sauce would have really helped, too.
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