When we visited our son, he took us to the Vietnamese Pho restaurant. The place was packed, we had to wait a while to be seated, it was worth it. We had several dishes and Pho., so this recipe was stuck in my head.
We decided to try it at home made some variation to suite our own taste. One of the essential ingredient, lemongrass was not easy to find in local supermarket and there was no oriental store nearby. So, I asked one of my Vietnamese friend at work to get it for me.
Due to out of season, the lemongrass was bit not as green as he hoped to get it for me. He gave me some tips, basically dice lemongrass couple of inch long and place it with ingredients and remove the pieces before serving.
Most of the time, I have experienced it take more time to get the ingredients, compared to making a meal. It makes easier if you have recipe printed before shopping for groceries and now a days it can be ordered online which makes that task even easier.
Vietnamese Chicken Soup was defiantly rich in flavor and still light, this turned out to be a really good meal. For wintery cold condition outside, hot and spicy soup is always a great choice for a lunch.
Recipe for Vietnamese Chicken Soup
Vietnamese Chicken Soup
- 1 Tablespoon canola oil
- 1 Chicken breast organic chicken breast cubed
- 1/4 Teaspoon black pepper
- 1/4 Teaspoon Salt
- 2 Tablespoons canola oil
- 2 Cloves garlic minced
- 1 Tablespoon ginger minced
- 32 Ounce chicken broth organic chicken broth
- 3 Stalk of lemon grass cut in 2 inch pieces
- 1/2 Teaspoon salt
- 2 Teaspoons chili garlic sauce
- 6 Baby portabella mushroom sliced
- 6 Ounce mung bean sprouts
- 6 Ounce express rice noodles
- 1/2 Cup baby spinach thinly stripped
- 1/4 Cup Thai basil thinly stripped, optional
- 2 Tablespoon cilantro
- 2 Scallion sliced
- 1 Lime sliced 4 slices
- 1 Green chili pepper thinly sliced
- 4 Tablespoon white vinegar
- All natural sriracha sauce
- 1 Tomato cut in wedges
Vinegar and chili pepper:
In a small bowl, place vinegar, sliced green chili pepper and set aside.
Heat 1 tablespoon oil in a nonstick skillet and add cubed chicken breast.
Season it with salt and black pepper. Cook high about 4 minutes. Stir it till pink and tender.
Transfer to the bowl for later use.
In a 4 quart pot, heat 2 tablespoon of oil.
Add minced garlic and ginger, stir for about 1 minute.
Add 32 ounce organic chicken broth, and chili garlic sauce.
Remove leaves and outer layer of the lemon grass, cut in about 2 inch stalk and add to the soup.
Bring it to boil for 4 minutes.
Add bean sprouts, reduce heat and simmer for 4 minutes. Remove lemon grass.
Putting it together
Add express rice noodle to the broth. Add portabella mushroom, baby spinach, cooked chicken and cook for 3 minutes.
Turn off heat, let it sit a bit on the stove while you setup table.
Pour soup in bowl, garnish with tomato, scallion, cilantro, cilantro/basil and serve.
Add vinegar chili and sriracha sauce (or chili oil) to taste.
Actual Nutritional information may vary based on the ingredient used for cooking. The nutritional values are derived from using a recipe nutrition label generator.