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    You are in: Home / Recipes / Vietnamese Ginger Chicken Soup Recipe
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    Vietnamese Ginger Chicken Soup

    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    8 mins

    30 mins

    Carianne's Note:

    Another weight watchers recipe (3 points per serving).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Blacken ginger and onions by threading on a metal skewer and holding over a gas burner flame and turning until scorched on all sides (1-2 minutes).
    2. 2
      Leave one piece ginger whole, chop the other when cool.
    3. 3
      Combine broth, chicken, fish sauce, peppercorns, blackened onions, and the whole ginger piece in a large saucepan and bring to a boil.
    4. 4
      Reduce heat and simmer, covered, until the chicken is cooked through, about 5 minutes.
    5. 5
      Remove chicken and shred into bite-sized pieces.
    6. 6
      Continue simmering broth for about 20 minutes.
    7. 7
      In the mean time, soak vermicelli in a large bowl of warm water until softened, about 10 minutes.
    8. 8
      Drain and set aside.
    9. 9
      Strain broth, discard solids, and return to a boil.
    10. 10
      Add chopped ginger and scallions, reduce heat and simmer for 5 minutes.
    11. 11
      To serve: divide vermicelli into 4 bowls, tops with bean sprouts and shredded chicken, then ladle over broth.
    12. 12
      Serve with cilantro, mint, and lime on the side.

    Ratings & Reviews:

    • on March 27, 2005

      55

      VERY good. Thank you. A good bowl of Vietnamese soup is really a great thing. This recipe was very easy and also very quick (something most of them are not). A good broth really makes the soup in these recipes and for the amount of time put into it, this broth is great. I did roast a few cloves of garlic and add them with the onion along with a few star anise, other than that I followed the recipe exactly and it was fabulous. My only complaint was there was no left over broth for lunch the next day. Thanks for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 13, 2004

      45

      This was good, and has definate possibilities. As a matter of personal taste, next time I will reduce the fish sauce to 2 teaspoons and halve the amount of mint. I increased the rice vermicelli to 4 ounces (since that's what I had and didn't want an ounce leftover in the pantry) and the next time I will absolutely cut it into pieces, probably with kitchen scissors after it is soaked-- I had to wash the placemats afterward! And I added 3/4 cup of coarsely chopped carrots with the ginger and scallions. BTW, it must have been good-- DH and I polished off all 4 servings for lunch! :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vietnamese Ginger Chicken Soup

    Serving Size: 1 (427 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 196.3
     
    Calories from Fat 19
    94%
    Total Fat 2.1 g
    3%
    Saturated Fat 0.6 g
    3%
    Cholesterol 20.5 mg
    6%
    Sodium 488.5 mg
    20%
    Total Carbohydrate 29.6 g
    9%
    Dietary Fiber 2.4 g
    9%
    Sugars 4.6 g
    18%
    Protein 15.9 g
    31%

    The following items or measurements are not included:

    ginger

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