Recipe submitted by Lisa of Good on Paper. We love her Instagram feed too, check it out!
When it comes to comfort food, my go-to is a big bowl of soupy noodles. Whether it’s ramen, soba, pho, or chow fun noodles in chicken broth, I will never turn down a giant bowl of noodles swimming in hot broth. It’s kind of crazy, but I have been making this super simple Vietnamese Chicken Noodle Soup since 2001. I found it in one of my Cooking Light magazines years ago and it’s been a staple in our house ever since. It’s so simple (throw everything into a big pot, boil the noodles, put the two together), yet surprisingly complex in flavor.
I don't always have every topping on hand, so I love that you could doctor it up however you like and it's always yummy -- add spinach and fried shallots, or baby kale and bean sprouts, or jalapeños and thai basil . My whole family loves this dish, especially if it's cold outside (hello, east coast friends!) or if someone is sick. As Theo would say, "More Thoop Peas!"
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I don't always have every topping on hand, so I love that you could doctor it up however you like and it's always yummy -- add spinach and fried shallots, or baby kale and bean sprouts, or jalapeños and thai basil . My whole family loves this dish, especially if it's cold outside (hello, east coast friends!) or if someone is sick. As Theo would say, "More Thoop Peas!"
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Ingredients
- 4 cups water
- 1/2 cup sliced shallots
- 1/4 cup minced peeled fresh ginger
- 5 tsp mined garlic about 2 large cloves
- 1 tbsp fish sauce
- 1/2 tsp black pepper
- 2 cans organic chicken broth (15.75 ounce cans)
- 1 1/2 lbs skinless, boneless organic chicken thighs
- 1/4 lb uncooked rice noodles or vermicelli
Optional Toppings
- 1 cup fresh bean sprouts
- 2 tbsp thinly sliced green onion
- 2 tbsp chopped fresh cilantro
- 2 tbsp thinly sliced fresh thai basil
- 2 tbsp thinly sliced fresh mint
- 4 lime wedges
- fried shallots
Servings:
Units:
Instructions
- 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 noodles in boiling water 5 minutes; drain.
- Divide chicken and noodles evenly among 4 large bowls. Ladle 2 cups soup into each bowl. Let each guest add their own toppings. Serve with lime wedges.
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