Vietnamese Chicken Soup with Rice

Vietnamese Chicken Soup with Rice

Vietnamese Chicken Soup with Rice

The best part of this soup is the toppings so don't skimp on the fresh cilantro, jalapeno, onion at the end. The best part of this soup is that it takes an hour to make and satisfies any Pho like cravings you may have, without all the fuss.

Ingredients

  • 2lbs boneless chicken thighs
  • dried kombu
  • 2" piece ginger, peeled, crushed
  • 2 star anise
  • 1 cinnamon stick
  • 2 whole cloves
  • 4 cups chicken broth
  • 4 cups water
  • 2 cups sushi rise, rinsed
  • 1 tablespoon fish sauce
  • 1 scallion, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1/2 cup cilantro leaves with tender stems
  • 1/4 cup thinly sliced onion
  • 1 teaspoon brown sugar

Instructions

  1. Bring chicken, kombu, ginger, anise, cinnamon, cloves, stock, water to a simmer. Simmer until chicken is fully cooked
  2. Transfer chicken to a plate
  3. Strain broth, discarding solids
  4. Return broth to pot and add rice, fish sauce, brown sugar and shredded chicken. Cook rice for about 20 minutes until tender.
  5. Serve in a soup bowl and top with jalapeƱo, cilantro, white onion, soy sauce and Sriracha.
https://www.fperkins.com/recipes/vietnamese-chicken-soup-with-rice.php

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