Prep 15 mins
Cook 50 mins
A recipe that came with my local CSA box, which came with lot of asian greens this week. This recipe was first published in Saveur in Issue #5.
- 8 cups chicken stock
- 2 tablespoons coarsely chopped fresh ginger
- 3 garlic cloves, peeled
- 1⁄2 cup fresh cilantro leaves
- 1⁄2 cup fresh mint leaves
- 2 whole chicken breasts, bone in
- 1 lb bok choy, chopped
- 1⁄4 lb vietnamese rice noodles, 1/2-inch-wide (bahn pho)
- 3 tablespoons finely chopped scallions
- 4 ounces baby tatsoi
- vietnamese hot sauce (tuong ot toi)
- In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, 1/4 cup each of the cilantro and mint leaves, and chicken. Simmer until chicken is cooked through, about 30 minutes.
- Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy and simmer 5–10 minutes.
- Soak noodles in hot water until softened, 5–10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water.
- Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1/4 cup each mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.
Very tasty noodle soup! I miss the complexity of the broth in a traditional pho, but this is a nice super-quick short cut version. Yum! Thanks for posting! Made for PAC Spring 2010.