Cheat n' Eat Vietnamese Chicken Soup

Submitted by PalatablePastime

"Sometimes you just don't have all day to make Vietnamese soup! You can have this made and in your hands in 15 minutes!"

 

• Ready In: 15mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 ounce cellophane noodle
• 8 ounces boneless skinless chicken breasts
• 1 tablespoon peanut oil
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1⁄4 teaspoon red pepper flakes
• 28 ounces chicken broth
• 2 tablespoons fish sauce
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped green onions
• 1 tablespoon chopped fresh basil

directions

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

Reviews

[Bergy]

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

 

[ChrisMc]

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!

 

[canarygirl]

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!

 

[blakesle]

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

 

[riffraff]

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.