Vietnamese Ginger Chicken Soup

Recipe by Carianne
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 38mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • Leave one piece ginger whole, chop the other when cool.
  • Combine broth, chicken, fish sauce, peppercorns, blackened onions, and the whole ginger piece in a large saucepan and bring to a boil.
  • Reduce heat and simmer, covered, until the chicken is cooked through, about 5 minutes.
  • Remove chicken and shred into bite-sized pieces.
  • Continue simmering broth for about 20 minutes.
  • In the mean time, soak vermicelli in a large bowl of warm water until softened, about 10 minutes.
  • Drain and set aside.
  • Strain broth, discard solids, and return to a boil.
  • Add chopped ginger and scallions, reduce heat and simmer for 5 minutes.
  • To serve: divide vermicelli into 4 bowls, tops with bean sprouts and shredded chicken, then ladle over broth.
  • Serve with cilantro, mint, and lime on the side.
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