Vietnamese-style Chicken Noodle Soup

Ingredients

While the Mexican Sopa de pollo y fideos typically uses Mexican spices and ingredients, this Vietnamese-style adaptation incorporates traditional Vietnamese flavors such as fish sauce, star anise, and fresh herbs like cilantro and Thai basil. The noodles are also changed to rice noodles commonly used in Vietnamese cuisine. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 onions, peeled and halved 2 onions, peeled and halved
• 5 cloves of garlic, crushed 5 cloves of garlic, crushed
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 cinnamon sticks 2 cinnamon sticks
• 3 star anise 3 star anise
• 4 cloves 4 cloves
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• Fresh herbs (cilantro, Thai basil) for garnish Fresh herbs (cilantro, Thai basil) for garnish
• Lime wedges for serving Lime wedges for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 8g / 2g saturated
• Carbohydrates: 40g / 2g sugars
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, add the chicken pieces, onions, garlic, ginger, cinnamon sticks, star anise, and cloves.
2. 2.
   Fill the pot with enough water to cover the chicken and bring to a boil. Skim off any impurities that rise to the surface.
3. 3.
   Reduce the heat to low and simmer for 1.5 to 2 hours, until the chicken is tender and the flavors are well infused.
4. 4.
   Remove the chicken from the pot and set aside to cool. Once cooled, shred the chicken into bite-sized pieces.
5. 5.
   Strain the broth to remove any solids and return it to the pot. Discard the solids.
6. 6.
   Add fish sauce, sugar, and salt to the broth. Adjust the seasoning according to taste.
7. 7.
   Cook the rice noodles according to package instructions. Drain and set aside.
8. 8.
   To serve, divide the cooked rice noodles among serving bowls. Top with shredded chicken and ladle the hot broth over the noodles.
9. 9.
   Garnish with fresh herbs and serve with lime wedges on the side.

Treat your ingredients with care...

• Chicken — Use free-range or organic chicken for the best flavor and quality.
• Rice noodles — Follow the package instructions for cooking time to ensure they are cooked to perfection.
• Fresh herbs — Add the herbs just before serving to retain their freshness and aroma.
• Lime wedges — Squeeze lime juice over the soup before eating to enhance the flavors.
• Fish sauce — Choose a high-quality fish sauce for authentic Vietnamese taste.

Tips & Tricks

• For a richer flavor, toast the spices (cinnamon sticks, star anise, and cloves) in a dry pan before adding them to the broth.
• Customize your Pho Ga by adding bean sprouts, sliced chili peppers, or hoisin sauce as condiments.
• If you prefer a clear broth, strain it through a cheesecloth or fine-mesh sieve after simmering.
• Make a larger batch of broth and freeze it in portions for quick and easy meals in the future.
• Experiment with different herbs and spices to create your own unique twist on this classic Vietnamese dish.

Serving advice

Serve the Vietnamese-style Chicken Noodle Soup piping hot in individual bowls. Encourage your guests to squeeze lime juice over the soup and garnish it with fresh herbs according to their taste preferences.

Presentation advice

To enhance the presentation, arrange the shredded chicken, rice noodles, and fresh herbs neatly on top of the broth. Sprinkle some black pepper for an added touch of elegance.