CookS Illustrated Vietnamese-Style Noodle Soup With Chicken And Napa Cabbage Recipe

Name: CookS Illustrated Vietnamese-Style Noodle Soup With Chicken And Napa Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces thick rice noodles; Quick Vietnamese-Style Broth:; 5 cups low-sodium chicken broth; 4 medium cloves garlic , smashed and peeled; 2 inch piece fresh ginger , peeled, cut into 1/8-inch rounds, and smashed; 2 star anise; 3 tablespoons Asian fish sauce; 1 tablespoon soy sauce; 2 teaspoons granulated sugar; Soup:; 12 ounces boneless, skinless chicken thighs , trimmed of excess fat; Table salt; 1/2 medium napa cabbage , rinsed and sliced thin crosswise (about 4 cups); 2 scallions , white and green parts, sliced thin on an angle; 1/2 cup loose-packed fresh mint leaves , torn in half if large; 1/2 cup loose-packed fresh cilantro leaves; 2 tablespoons chopped unsalted roasted peanuts; Lime wedges for serving

Servings: persons

8 ounces thick rice noodles
Quick Vietnamese-Style Broth:
5 cups low-sodium chicken broth
4 medium cloves garlic , smashed and peeled
2 inch piece fresh ginger , peeled, cut into 1/8-inch rounds, and smashed
2 star anise
3 tablespoons Asian fish sauce
1 tablespoon soy sauce
2 teaspoons granulated sugar
Soup:
12 ounces boneless, skinless chicken thighs , trimmed of excess fat
Table salt
1/2 medium napa cabbage , rinsed and sliced thin crosswise (about 4 cups)
2 scallions , white and green parts, sliced thin on an angle
1/2 cup loose-packed fresh mint leaves , torn in half if large
1/2 cup loose-packed fresh cilantro leaves
2 tablespoons chopped unsalted roasted peanuts
Lime wedges for serving

1
1. Noodles: Bring 4 quarts water to boil in large pot. Off heat, add noodles, and let sit until tender, 10 to 15 minutes. Drain and distribute among individual serving bowls.
2
2. Broth: Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors. Add chicken thighs to the broth and simmer until cooked through, about 10 minutes. Remove chicken with slotted spoon and set aside; when cool enough to handle, slice thinly. Continue to simmer broth, return to pot; season to taste with additional salt if necessary. Cover and keep hot over low heat.
3
3. Divide the noodles and cabbage among the bowls.
4
4. Add the chicken, then ladle in the broth.
5
5. Sprinkle on all other ingredients and serve immediately, passing lime wedges separately.
6
STEP BY STEP: Bruising the aromatics
7
Using the handle or back of a chef's knife, smash the ginger, garlic, and lemon grass to release flavor.
8
STEP BY STEP: Assembling the Soup
9
1. Divide the noodles and sprouts or cabbage among the bowls.
10
2. Add the meat, seafood, or chicken, then ladle in the broth.
11
3. Sprinkle on the herbs and other flavorings of choice.

1076

kcal

Calories

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 ounces thick rice noodles, Quick Vietnamese-Style Broth:, 5 cups low-sodium chicken broth, 4 medium cloves garlic , smashed and peeled, and more.

Yes, CookS Illustrated Vietnamese-Style Noodle Soup With Chicken And Napa Cabbage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

CookS Illustrated Vietnamese-Style Noodle Soup With Chicken And Napa Cabbage

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CookS Illustrated Vietnamese-Style Noodle Soup With Chicken And Napa Cabbage