Rice Soup with Chicken

1. 1

   In a bowl, toss the chicken with the fish sauce and set aside to marinate for 15 minutes.

2. 2

   In a skillet, heat the oil over medium-high heat.

3. 3

   Add the onion and cook gently, stirring occasionally, for about 3 minutes, or until fragrant and soft.

4. 4

   Or, you may cook it longer until it is even a little caramelized, if you like.

5. 5

   Add the chicken and saute for about 4 minutes, or until cooked through.

6. 6

   Add the chicken mixture and any juices that have accumulated in the pan to the saucepan holding the rice soup.

7. 7

   Place over medium heat and bring almost to a boil, stirring frequently to prevent scorching.

8. 8

   Taste and add extra salt, as necessary.

9. 9

   Ladle into individual soup bowls or a large serving bowl.

10. 10

    Top with the Vietnamese coriander and scallion and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.