Vietnamese Noodle Soup

This Vietnamese Noodle Soup is a fragrant, light, and refreshing dish that’s perfect for those seeking a flavorful and wholesome meal. Starting with a good-quality homemade chicken stock, this soup is infused with the aromatic blend of ginger, coriander seeds, star anise, and lemongrass. Served with tender chicken, rice noodles, fresh herbs, and a hint of spice, it’s a delightful culinary experience.

SERVES 4
PREP 25–30 MIN
PLUS SOAKING TIME
COOK 25 MIN
PLUS SITTING TIME
FREEZE NOT SUITABLE

INGREDIENTS:

• 1¼ quarts (1¼ liters) chicken stock, preferably homemade
• 6 slices unpeeled ginger
• ½ tsp coriander seeds
• 4 star anise
• 2 stalks lemongrass, sliced
• 2 skinless, boneless chicken breasts
• 3½oz (100g) rice noodles
• 2 bok choy, very thinly sliced
• Asian fish sauce, to taste
• 3½oz (100g) bean sprouts
• Small bunch cilantro, about ¾oz (20g), coarsely chopped
• Small handful mint leaves, finely shredded
• 2 scallions, thinly sliced
• 1 large fresh red chile, seeded (unless you like it hot) and thinly sliced
• Lime wedges, to serve

INSTRUCTIONS:

1. Prepare the Aromatic Stock: In a large saucepan, pour in the chicken stock and add the slices of unpeeled ginger, coriander seeds, star anise, and sliced lemongrass. Allow the mixture to simmer gently for 10 minutes, infusing the stock with delightful flavors.Lower the chicken breasts into the simmering stock and continue to simmer for an additional 15 minutes. Remove the saucepan from the heat and let it sit for 5 minutes.
2. Soak the Rice Noodles: While the chicken is resting, break the rice noodles into a large heatproof bowl to make them easier to eat. Cover the noodles with boiling water and let them soak for the time suggested on the package.
3. Prepare the Chicken and Stock: Remove the chicken breasts from the stock using a slotted spoon and transfer them to a cutting board. Slice the chicken into very thin bite-size strips. Strain and discard the flavorings (ginger, coriander seeds, star anise, and lemongrass) from the stock and return the stock to the pan. Drop in the thinly sliced bok choy and let it wilt in the warmth of the stock. Return the sliced chicken to the stock, and add a dash of Asian fish sauce for flavor.
4. Assemble the Soup: Drain the soaked rice noodles and divide them evenly between four large bowls. Arrange the bean sprouts on top of the noodles.
5. Serve: To serve, ladle the hot chicken and aromatic stock over the noodles. Top each bowl with a generous scattering of cilantro, mint, sliced scallions, and thinly sliced red chili. Add another splash of Asian fish sauce to taste. Serve the Vietnamese Noodle Soup with lime wedges for squeezing over the top, enhancing the flavors and freshness of the dish.

This Vietnamese Noodle Soup is a harmonious blend of flavors and textures, making it a delightful choice for a satisfying meal. It’s a wholesome and aromatic experience that will transport your taste buds to the vibrant streets of Vietnam. Enjoy the combination of tender chicken, rice noodles, and an abundance of fresh herbs.