Cheat n' Eat Vietnamese Chicken Soup

"Sometimes you just don't have all day to make Vietnamese soup! You can have this made and in your hands in 15 minutes!"
 
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photo by canarygirl photo by canarygirl
photo by canarygirl
photo by SookiesKitchen photo by SookiesKitchen
photo by vicki photo by vicki
photo by sjade photo by sjade
photo by Sonatina photo by Sonatina
Ready In:
15mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Soak noodles in very hot tap water.
  • While noodles are soaking, cut chicken into thin julienne strips.
  • Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
  • Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.
  • Reduce heat to medium and simmer until chicken is done, about 8 minutes.
  • Drain noodles and cut into short pieces, about 1-1 1/2 inches long.
  • Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.
  • Serve with"Tuong Ot Sriracha" (Viet hot sauce), or chile paste, if desired.

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Reviews

  1. What a great, special soup! It'seasy and ever so tasty. I love hot 'n spicy and this hits the spot. The only thing I changed was the peanut oil I used chili oil (use what's on hand) Thank's SueL I'll be trying more of your recipes
     
  2. Great quick soup - I made this for a family dinner, and everyone loved it. Just the right amount of heat (as my mom put it, "Food that bites back a little"). Adding the herbs really changes the tenor of the soup and makes it a soup with a lot of flavor, and not just heat. If you're making this in advance, try steamed rice instead of the noodles - they won't absorb quite as much liquid. Thanks for the recipe!
     
  3. Can I only give this 5 stars?? This was so fast and easy to put together, and the flavor was FANTASTIC! I threw in a few bean sprouts at the end, and served it with sriracha sauce. The balance of flavors in this soup is incredible. I have long been afraid to make pho (or lazy, I dunno), and now I have absolutely no reason to go through the trouble! Thank you Sue, for another absolutely wonderful recipe!
     
  4. I have been longing for Pho but never had the time or ingredients to make. This soup was heaven..fragrant..light and flavorful.. just a I remember it. Thank you.... thankyou..now on my best of soup list.. To the uninitiated..try this soup...wonderful Catherine
     
  5. Very close to the real thing. In fact I like it better. Just to prove how versitile this recipe is here's how it came down the last time I made it. I used turkey stock plus 2 cups of water and 2 tablespoons of chicken stock base and the fish sauce. I did not add any meat, just chinese cabbage, the noodles and cilantro at the end. GREAT flavor. We will eat this many more times.
     
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Tweaks

  1. Amazingly delicious for how easy it is. It has a pho-like feel, although I would imagine it's closer to pho ga than to beef pho. At any rate it will soothe a cold and any craving you might have for Asian soup (I crave Asian soup often, myself!). I subbed sesame oil for peanut and super-thin rice vermicelli for the bean threads and it came out amazing anyway.
     
  2. I love this recipe so much. I have made it time and time again. The only thing I do different is that I prefer using shrimp instead of chicken.
     
  3. Wonderful simple recipe full of flavor! I used rice vermicelli in place of cellophane noodles since that's what I had at home. I cooked the vermicelli for a couple of minutes first until softened, rinsed with cold water and set aside. We're not into hot and spicy food so we left out the red pepper flakes and of course no hot sauce at the end! Also added chinese leaf and carrots since I like lots of veg in my meals. Very good recipe, tasted very much like the real vietnamese noodles but without all the soup ingredients that I'm normally allergic to! Will definitely make again! Thanks Sue!
     
  4. Wow that was a good soup! I did not add red pepper flakes because I can't eat too fiery, and I switch the cellophane noodles for instant egg noodles (3 packs of 3 on) and it was super delicious. And I ate it with chopsticks, of course!
     
  5. Best. Soup. Ever. This is going to be my new chicken noodle. I used vegetable oil instead of peanut oil because I don't like the flavor. Also went a bit light on the fish sauce. Used hot oil instead of chili paste. And Chinese ramen-type noodles instead of cellophane. The best part is the broth and combo of flavors, though. Absolutely LOVE this recipe!
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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