Vietnamese chicken noodle soup recipe
What makes this chicken noodle soup taste so good is the use of roasted chicken meat instead of regular boneless chicken breasts. The broth tastes like it’s been simmering in a barbecue pit; intense and smoky! Add a little fish sauce, julienned ginger strips and chiles and you have a bowl of savory Asian street food at your doorsteps. I had planned on making the broth from scratch but forgot to hold on to the carcass after cooking ( I get overly excited with cleaning the fridge the night before garbage day), so I am using store bought low sodium chicken stock instead. However I highly recommend making the broth yourself if you know how to, for an even more chicken-y taste! Pair this with an easy spicy garlice fried rice for a complete Thai dinner!
- 1 quart low sodium chicken stock
- 2 tbsp ginger, cut into thin strips
- leftover roasted chicken (about 2 cups, with skin)
- 2 tbsp fish sauce
-1/2 cup cilantro, finely chopped
-1 jalapeno, thinly sliced
-rice noodles or ramen noodles (your preference)
- lime segments
- In a medium pot over high heat, add broth and ginger and bring to a boil.
- Shred the roast chicken using your fingers and add to the broth. Add fish sauce, lower heat and cover. Simmer for 15 minutes.
- Cook your noodles separately and set aside.
- Put your bowl of soup together by adding noodles and topping with jalapeno and cilantro.
- Serve with lime wedge and white pepper.