Hanoi Noodle Soup With Chicken, Baby Tatsoi, and Bok Choy

"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."
 
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photo by AmandaInOz photo by AmandaInOz
photo by AmandaInOz
Ready In:
1hr 5mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

Irish blood, but born and raised in Texas, in love with good food! I live in Northern California and a SAHM to five (a teen, an infant, one dog and two precious kitties). <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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