Vietnamese Ginger Chicken Soup Recipe

Name: Vietnamese Ginger Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 inches peeled ginger; 2 onions, halved; 4 cups reduced-sodium chicken broth; 5 ounces boneless skinless chicken breasts; 1 tablespoon fish sauce; 1 teaspoon black peppercorns; 3 ounces rice vermicelli; 2 scallions, sliced thin (white only); 1 1/2 cups bean sprouts; 1/4 cup chopped cilantro; 1/4 cup chopped mint; lime wedge

Servings: persons

4 inches peeled ginger
2 onions, halved
4 cups reduced-sodium chicken broth
5 ounces boneless skinless chicken breasts
1 tablespoon fish sauce
1 teaspoon black peppercorns
3 ounces rice vermicelli
2 scallions, sliced thin (white only)
1 1/2 cups bean sprouts
1/4 cup chopped cilantro
1/4 cup chopped mint
lime wedge

1
Blacken ginger and onions by threading on a metal skewer and holding over a gas burner flame and turning until scorched on all sides (1-2 minutes).
2
Leave one piece ginger whole, chop the other when cool.
3
Combine broth, chicken, fish sauce, peppercorns, blackened onions, and the whole ginger piece in a large saucepan and bring to a boil.
4
Reduce heat and simmer, covered, until the chicken is cooked through, about 5 minutes.
5
Remove chicken and shred into bite-sized pieces.
6
Continue simmering broth for about 20 minutes.
7
In the mean time, soak vermicelli in a large bowl of warm water until softened, about 10 minutes.
8
Drain and set aside.
9
Strain broth, discard solids, and return to a boil.
10
Add chopped ginger and scallions, reduce heat and simmer for 5 minutes.
11
To serve: divide vermicelli into 4 bowls, tops with bean sprouts and shredded chicken, then ladle over broth.
12
Serve with cilantro, mint, and lime on the side.

635

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: 4 inches peeled ginger, 2 onions, halved, 4 cups reduced-sodium chicken broth, 5 ounces boneless skinless chicken breasts, and more.

Yes, Vietnamese Ginger Chicken Soup falls under the Soups & Stews 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.

Vietnamese Ginger Chicken Soup

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