A flavorful and aromatic Vietnamese chicken noodle soup, perfect for a comforting meal.
Preparation time
20min
Cooking time
40min
Ingredients
4 Servings
- 0.5 cup basil
- 1 cup bean sprouts
- 8 cups chicken broth
- 4 chicken thighs
- 0.5 cup cilantro
- 3 tablespoons fish sauce
- 1 piece ginger
- 2 green onions
- 1 jalapeño
- 1 lime
- 1 onion
- 200 grams rice noodles
- 3 star anise
- 1 tablespoon sugar
Directions
Step 1
In a large pot, add the chicken thighs, chicken broth, onion halves, ginger slices, and star anise. Bring to a boil.
Step 2
Reduce the heat and let it simmer for about 30 minutes, or until the chicken is cooked through.
Step 3
Remove the chicken thighs from the pot and shred the meat. Discard the bones and set aside the shredded chicken.
Step 4
Strain the broth to remove the onion, ginger, and star anise. Return the broth to the pot.
Step 5
Add the fish sauce and sugar to the broth and let it simmer for another 10 minutes.
Step 6
Cook the rice noodles according to the package instructions. Drain and set aside.
Step 7
To serve, divide the rice noodles into bowls. Top with shredded chicken, bean sprouts, cilantro, basil, green onions, and jalapeño slices.
Step 8
Ladle the hot broth over the noodles and toppings. Serve with lime wedges on the side.