Vietnamese-Style Noodle Soup with Chicken and Napa Cabbage
By America's Test KitchenPublished on August 22, 2007
Time
50 minutes
Yield
Serves 4
Ingredients
Noodles
8 ounces thick rice noodlesBroth
5 cups low-sodium chicken broth 4 medium cloves garlic, smashed and peeled2 inch piece fresh ginger, peeled, cut into ⅛-inch rounds, and smashed2 star anise 3 tablespoons Asian fish sauce 1 tablespoon soy sauce 2 teaspoons granulated sugarSoup
12 ounces boneless, skinless chicken thighs, trimmed of excess fatTable salt ½ medium Napa cabbage, rinsed and sliced thin crosswise (about 4 cups)2 scallions, white and green parts, sliced thin on an angle½ cup loose-packed fresh mint leaves, torn in half if large½ cup loose-packed fresh cilantro leaves 2 tablespoons chopped unsalted roasted peanuts lime wedgesBefore You Begin
For this soup, be sure to have all the vegetables and herbs ready at hand.
Instructions
- 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.
- 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.
- Divide the noodles and cabbage among the bowls. Add the chicken, then ladle in the broth. Sprinkle on all other ingredients and serve immediately, passing lime wedges separately.
for the noodles
for the broth
assembling the soup
Time
50 minutesYield
Serves 4Ingredients
Noodles
8 ounces thick rice noodles
Broth
5 cups low-sodium chicken broth
4 medium cloves garlic, smashed and peeled
2 inch piece fresh ginger, peeled, cut into ⅛-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
½ medium Napa cabbage, rinsed and sliced thin crosswise (about 4 cups)
2 scallions, white and green parts, sliced thin on an angle
½ cup loose-packed fresh mint leaves, torn in half if large
½ cup loose-packed fresh cilantro leaves
2 tablespoons chopped unsalted roasted peanuts
lime wedges
Test Kitchen Techniques
Ingredients
Noodles
8 ounces thick rice noodles
Broth
5 cups low-sodium chicken broth
4 medium cloves garlic, smashed and peeled
2 inch piece fresh ginger, peeled, cut into ⅛-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
½ medium Napa cabbage, rinsed and sliced thin crosswise (about 4 cups)
2 scallions, white and green parts, sliced thin on an angle
½ cup loose-packed fresh mint leaves, torn in half if large
½ cup loose-packed fresh cilantro leaves
2 tablespoons chopped unsalted roasted peanuts
lime wedges
Test Kitchen Techniques
Ingredients
Noodles
8 ounces thick rice noodles
Broth
5 cups low-sodium chicken broth
4 medium cloves garlic, smashed and peeled
2 inch piece fresh ginger, peeled, cut into ⅛-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
½ medium Napa cabbage, rinsed and sliced thin crosswise (about 4 cups)
2 scallions, white and green parts, sliced thin on an angle
½ cup loose-packed fresh mint leaves, torn in half if large
½ cup loose-packed fresh cilantro leaves
2 tablespoons chopped unsalted roasted peanuts
lime wedges
Test Kitchen Techniques
Why This Recipe Works
Vietnamese cuisine is full of delicious noodle soups such as phở, bún bò Huế, bánh canh, and bún riêu. We wanted to create a quick and simple base for flavorful Vietnamese-inspired soups using canned chicken broth and traditional Vietnamese ingredients such as ginger, garlic, fish sauce, and star anise. The quickest cooking method delivered a broth with abundant flavor, especially when paired with fresh herbs at the end. We combined strong flavorings with hot, canned chicken broth; simmered the mixture for 20 minutes; and then added a combination of raw and cooked ingredients. The result: a fast, aromatic, and tasty soup inspired by phở gà (chicken pho).
Before You Begin
For this soup, be sure to have all the vegetables and herbs ready at hand.
Instructions
- 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.
- 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.
- Divide the noodles and cabbage among the bowls. Add the chicken, then ladle in the broth. Sprinkle on all other ingredients and serve immediately, passing lime wedges separately.
for the noodles
for the broth
assembling the soup
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