Vietnamese Chicken Noodle Soup

Name: Vietnamese Chicken Noodle Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Vietnamese, Asian
Ingredients: 3 bone-in, skin-on chicken breasts; 4 chicken wings; 2 cinnamon sticks; 3 Tbsps fish sauce; 4 servings Fish sauce; 237 milliliters fresh bean sprouts; 1 inch fresh ginger, peeled and cut into coins; 4 cloves garlic; 4 servings Hoisin sauce; 1 jalapeno, thinly sliced; 4 servings Lime wedges; 1 gallon low-sodium chicken stock; 3 packages ramen noodles (just the noodles); 5 scallions, cut in half; 59 milliliters dry shiitake mushrooms, rehydrated in warm water for 30 minutes and thinly sliced; 4 servings Sriracha; 2 sprigs Couple each fresh mint and Thai basil; 2 whole star anise

The recipe Vietnamese Chicken Noodle Soup is ready in about 1 hour and 15 minutes and is definitely an awesome dairy free option for lovers of Vietnamese food. One serving contains 809 calories, 65g of protein, and 36g of fat. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have star anise, scallions, cinnamon sticks, and a few other ingredients on hand, you can make it. To use up the whole star anise you could follow this main course with the Mini Star-Anise Scones as a dessert. It will be a hit at your Autumn event. It works well as an expensive main course.

Instructions

Watch how to make this recipe.

In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic,cinnamon sticks,star anise and ginger. Simmer for about 20 minutes. Once the chicken breasts are cooked, remove them, set aside and shred when cooled. Continue to simmer all the other ingredients for 30 minutes. Then strain the broth through a colander to remove the solids and spices.

Ingredients you will need

Chicken Breast

Cinnamon Stick

Stock

Chicken Wings

Star Anise

Green Onions

Garlic

Ginger

Spices

Equipment you will use

Dutch Oven

Colander

Add the mushrooms, fish sauce and noodles to the strained stock. Simmer until noodles are still al dente, 4 to 5 minutes. Scoop some of the noodles into individual bowls. Top with some of the shredded chicken. Ladle lots of broth into each bowl.

Ingredients you will need

Shredded Chicken

Fish Sauce

Mushrooms

Pasta

Stock

Equipment you will use

Bowl

Ladle

Garnish with the bean sprouts,jalapenos and fresh mint, and serve with fish sauce,hoisin sauce, Sriracha and lime wedges. Oh my.

Ingredients you will need

Bean Sprouts

Hoisin Sauce

Lime Wedge

Fish Sauce

Fresh Mint

Jalapeno Pepper

Sriracha

Equipment

Ingredients

Servings:

bone-in, skin-on chicken breasts 4

chicken wings 2

cinnamon sticks 3Tbsps

fish sauce 4servings

Fish sauce 237milliliters

fresh bean sprouts 1inch

fresh ginger, peeled and cut into coins 4cloves

garlic 4servings

Hoisin sauce 1

jalapeno, thinly sliced 4servings

Lime wedges 1gallon

low-sodium chicken stock 3packages

ramen noodles (just the noodles)5

scallions, cut in half 59milliliters

dry shiitake mushrooms, rehydrated in warm water for 30 minutes and thinly sliced 4servings

Sriracha 2sprigs

Couple each fresh mint and Thai basil 2

whole star anise

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Raats Original Chenin Blanc. It has 4.5 out of 5 stars and a bottle costs about 14 dollars.

Raats Original Chenin Blanc

Original Chenin is crafted without the use of any oak in order to preserve the wine's "original", vibrant fesh fruit character. It's packed with succulent flavours of pineapple, golden delicious apple and citrus, with hints of ginger, honeysuckle and orange blossom and a lovely minerality. This bright, tasty offering from Chenin master Bruwer Raats rivals the finest Loire Valley Chenin."Really clean-cut, with white peach, honeysuckle and mineral notes that drive through the lengthy, well-defined finish. There's also great crunchy acidity buried here."Wine Spectator89 Points