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.

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ACTIVE TIME: 20 MINUTES | TOTAL TIME: 45 MINUTES | MAKES 4 SERVINGS

Equipment

Cutting board
Sharp knife
​​​​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 (if you like it spicy)
1 lime, quartered

Instructions

  1. 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.

  2. While the broth is cooking, put the noodles in the bowl and cover them with hot water. Set aside until soft, 20-30 minutes. Drain the noodles and divide them among the 4 bowls.

  3. Put the chicken, cilantro, basil leaves, bean sprouts, chili paste, and lime in separate bowls and put them out on the table.

  4. Ladle broth on top of each bowl of noodles and allow each guest to add whatever accompaniments they choose.