Pei Wei Asian Diner Mien Ga (Vietnamese Chicken Noodle Soup)

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • Broth
  • 2
    quarts chicken stock
  • 3
    kaffir lime leaves, bruise slightly with back of a knife
  • 3
    tablespoons fish sauce
  • 3
    lemongrass, stalks tops & bottoms cut off, & smash with the side of knife
  • 2
    tablespoons galangal, peeled and minced
  • Soup
  • 1
    (3 -5 lb) rotisserie chicken, meat pulled off the bone, and pulled into strips
  • 16
    ounces thin rice noodles, cooked according to package, and drained
  • 2
    cups tomatoes, diced
  • 2
    cups carrots, shredded
  • 4
    scallions, cut into 1/4 inch rings
  • 1
    bunch Thai basil, leaves picked, discard stems (garnish)
  • 1
    bunch fresh cilantro, leaves picked, discard stems (garnish)
  • 4
    ounces bean sprouts, rinsed (garnish)
  • 8
    lime wedges (garnish)
  • 2
    fresh jalapenos, cut into thin rings (garnish)
  • hoisin sauce (garnish)
  • sriracha garlic and red chile paste (garnish)
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DIRECTIONS

  • Place chicken stock, kaffir lime leaves, fish sauce, lemongrass, and galangal in a large sauce pan. Bring soup to a boil, then reduce to a very low simmer.
  • Simmer for 20 to 25 minutes. Turn off heat and reserve until you are ready to serve.
  • Place your bowls onto plates big enough so they have room for garnishes.
  • Reheat broth to a boil for 15 seconds. Fill each bowl with 2 oz of cooked rice noodles, 1/4 cup of tomatoes, 1/4 cup of carrots, 1 Tbsp of Scallions, and approximately 4 oz of pulled chicken.
  • Ladle hot broth over ingredients into bowl until bowl is 3/4 full.
  • Place a lime wedge, jalapeno rings, bean sprouts, cilantro, thai basil on each plate for garnish. Serve and place Sriracha and Hoisin on the table for extra flavor.
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