VIETNAMESE CHICKEN NOODLE SOUP
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic, cinnamon sticks, star anise and ginger. Simmer for about 20 minutes. Once the chicken breasts are cooked, remove them, set aside and shred when cooled. Continue to simmer all the other ingredients for 30 minutes. Then strain the broth through a colander to remove the solids and spices.
- Add the mushrooms, fish sauce and noodles to the strained stock. Simmer until noodles are still al dente, 4 to 5 minutes. Scoop some of the noodles into individual bowls. Top with some of the shredded chicken. Ladle lots of broth into each bowl. Garnish with the bean sprouts, jalapenos and fresh mint, and serve with fish sauce, hoisin sauce, Sriracha and lime wedges. Oh my.
VIETNAMESE CHICKEN STOCK
Make and share this Vietnamese Chicken Stock recipe from Food.com.
Provided by echo echo
Categories Stocks
Time 3h20m
Yield 10 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients plus 1 gallon of water in a large dutch oven. Bring to a boil, then reduce heat and simmer 3 hours.
- Strain broth through a cheesecloth lined colander into a bowl and discard the solids.
Nutrition Facts : Calories 235.2, Fat 13.1, SaturatedFat 3.6, Cholesterol 85, Sodium 521.8, Carbohydrate 7.1, Fiber 1.2, Sugar 1.9, Protein 21.4
VIETNAMESE CHICKEN SALAD
This salad is a favorite with my entire family. It may seem prep-heavy, but you do a majority of the slicing and dicing while your chicken cooks, so there's never any wasted time. And the recipe comes with a bonus: My mother uses the flavorful poaching liquid to make congee (a savory rice soup), which she serves alongside the salad, but you can use it in any dish that needs chicken stock. Any good Vietnamese recipe is only as good as the nuoc cham (dipping sauce) you use, and there's a secret to my mother's: She makes a thick simple syrup first with sugar and water, then adds aromatics and fish sauce to the mix. This creates a sauce that is both rich and delicious. As my mother says, "No one likes a bland nuoc cham!" - Susan Vu, Food Stylist
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place the chicken breast-side up in a high-sided pot that fits the chicken snugly. Fill the pot with cold water to about 1 inch above the chicken and bring to a boil over medium-high heat.
- While waiting for the water to boil, cut the ginger into very thin rounds, peel and quarter 1 of the onions and add them and 1 tablespoon salt to the pot.
- Once the water reaches a boil, reduce to a simmer and cook, skimming and discarding any scum that floats to the surface of the poaching liquid, until an instant-read thermometer inserted between the breast and thigh of the chicken reads 165 degrees F, 30 to 35 minutes. (To take the temperature, use a pair of sturdy tongs to carefully lift the chicken out of the hot poaching liquid and insert the thermometer between the breast and thigh.)
- While the chicken is cooking, core the white and purple cabbages, very thinly slice them into ribbonlike strands and place the sliced cabbage in a large bowl; set aside.
- Fill a second large bowl a little more than halfway with equal parts ice and water, and use the tongs to add the cooked chicken to it; reserve the pot and poaching liquid. Leave the chicken in the ice water to cool completely, about 10 minutes.
- Meanwhile, peel, halve and very thinly slice the remaining onion, and place it in a small bowl. Add the vinegar, oil, 1 teaspoon of the sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Use your hands to gently massage the vinegar mixture into the onions until they begin to wilt slightly. Let the marinated onions sit at room temperature for at least 15 minutes and up to overnight.
- Discard the ice water, but keep the chicken in the bowl. Remove and discard the skin. Shred the chicken into large bite-size pieces; set aside.
- Add the chicken carcass to the poaching liquid, and return it to a simmer. Cook for 30 minutes, skimming off any fat and/or scum that floats to the surface. Strain the poaching liquid over a large bowl; discard the solids. Let this flavorful broth cool completely, and reserve it for another purpose. (It can be frozen in an airtight container for up to 3 months.)
- While the broth is cooking, make the dressing: Cook the remaining sugar and 1/4 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely dissolved, about 5 minutes. Remove to a small bowl and let cool slightly.
- While the sugar mixture is cooling, finely grate the garlic, halve and juice the limes (about 1/2 cup of juice total) and slice the chiles into thin rounds. Whisk the fish sauce into the cooled sugar mixture; add the garlic, lime juice and chiles.
- To assemble the salad, add the chicken, marinated onions (and any residual liquid) and lime dressing to the cabbage bowl. Tear the mint and basil leaves into the bowl, and gently toss to combine. Season with additional fish sauce if needed. Let the salad sit for 15 minutes so the flavors can marry, then transfer to a large platter. Place the peanuts and fried shallots in separate piles beside the salad. Just before serving, gently toss together the salad, peanuts and fried shallots and any liquid that has accumulated at the bottom of the platter (the liquid has a lot of great flavor). Serve with the fried shrimp chips.
VIETNAMESE CHICKEN & COLESLAW SALAD
I can't believe anything this healthy can taste so good! Truly, this is one of the best things I've ever eaten. This recipe is very liberally adapted from one shown on Australia's version of Good Chef Bad Chef. The original poached a whole chicken, but I just bought a cooked chicken from the shop and 'cheated' with the poaching. It was still deeee-licious!
Provided by Kookaburra
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- First, prepare the chicken poaching liquid.
- In a small saucepan, combine chicken stock, lemon juice, ginger, sambal oelek or minced chilli, coriander roots and stems, and garlic.
- Add whole breasts of chicken (and any extra pieces) to liquid and set aside until needed.
- In a medium bowl, combine chopped coriander and mint leaves and the sliced green onion - remember to reserve some mint and coriander leaves for garnish. Set aside until needed.
- Now, make the dressing.
- Add all the dressing ingredients to a small food processor and blitz until combined. (Or chop or mince garlic very finely and combine with dressing ingredients in a sealable jar and shake vigorously).
- Taste and adjust flavours of dressing to suit your personal taste - it should be quite sweet, salty and tangy.
- Next, combine coleslaw ingredients in a large bowl - remembering to reserve some bean sprouts for garnish - and toss thoroughly.
- (I use the food processor to prepare the coleslaw - use the slicer blade for cabbage and onion, and the grater for the carrot).
- Now, put the saucepan with the chicken and poaching liquid on the stove over a medium heat and bring to a boil.
- Reduce heat and simmer for a few minutes until chicken is heated through.
- Remove chicken from poaching liquid (discard poaching liquid) and shred chicken by tearing apart with two forks.
- Add warm chicken to the bowl with coriander and mint leaves, and green onions.
- Pour over 1/3 cup of the dressing and mix well.
- Pour the remaining dressing into the prepared coleslaw and mix well.
- To assemble, pile coleslaw into bowls, top with chicken mixture and garnish with reserved coriander, mint and bean sprouts.
Nutrition Facts : Calories 257.5, Fat 10.4, SaturatedFat 2.6, Cholesterol 49.1, Sodium 1983.5, Carbohydrate 20.5, Fiber 4.6, Sugar 10.8, Protein 23
VIETNAMESE CHICKEN NOODLE SOUP
Make our comforting bowlful of chicken noodle soup with warming Vietnamese spices. This easy 'pho ga' recipe makes an ideal low-fat supper for a crowd
Provided by user Kiljaan
Categories Lunch, Supper
Time 45m
Number Of Ingredients 24
Steps:
- Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
- In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
- Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
- Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
- To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.
Nutrition Facts : Calories 442 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
VIETNAMESE CHICKEN NOODLE SOUP
Categories Soup/Stew Appetizer Dinner Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- Chicken stock:
- Bring chicken, onion, carrots, celery, and 5 quarts water to a boil in a large heavy pot. Reduce heat and simmer, skimming surface occasionally, until broth is flavorful and reduced by one-fourth, about 2 hours.
- Strain stock through a fine-mesh sieve into a large bowl; discard solids. (You should have about 4 quarts). Let cool, then cover and chill.
- DO AHEAD: Stock can be made 5 days ahead. Let cool, then cover and chill.
- Soup:
- Rub chicken legs with five-spice powder, grated ginger, 1 tablespoon salt, and 1 tablespoon sugar; let sit 15 minutes.
- Meanwhile, heat broiler. Spread out halved ginger and onions on a rimmed baking sheet and broil, turning occasionally, until charred all over, 15-20 minutes. Add lemongrass, cardamom, star anise, cinnamon, and cloves to onions and ginger and broil until lightly charred and fragrant, about 1 minute.
- Transfer onion mixture to a large heavy pot. Add chicken stock and fish sauce and bring to a boil. Add seasoned chicken, reduce heat, and simmer until chicken is just cooked through, 20-25 minutes.
- Using tongs, transfer chicken to a plate. Let cool slightly, then remove skin and bones; discard. Shred meat. Continue to simmer broth until it reduces slightly and flavors concentrate, 50-60 minutes. Season with more salt and/or sugar, if desired. Strain into a large bowl or clean pot.
- Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; set aside. (Keep pot of boiling water handy for reheating noodles.)
- Just before serving, return noodle cooking water to a boil. Place noodles in a fine-mesh sieve and lower into hot water to reheat, 30 seconds.
- Divide noodles among warm bowls and add shredded chicken and bean sprouts. Ladle hot broth over, dividing evenly. Serve with Spicy Pickled Shallots, herbs, and lime wedges for squeezing over.
- DO AHEAD: Seasoned chicken broth can be made 2 days ahead. Let cool, then cover and chill. Bring to a boil before serving.
More about "vietnamese chicken stock recipes"
VIETNAMESE FOOD: 40 DELICIOUS DISHES TO TRY IN VIETNAM ...
From cnn.com
- Pho. Cheap can be tasty too. What list of Vietnamese cuisine would be complete without pho? It’s almost impossible to walk a block in Vietnam’s major destinations without bumping into a crowd of hungry patrons slurping noodles at a makeshift pho stand.
- Cha ca. A food so good they named a street after it. Hanoians consider cha ca to be so exceptional that there is a street in the capital dedicated to these fried morsels of fish.
- Banh xeo. A crepe you won't forget. A good banh xeo is a crispy crepe bulging with pork, shrimp, and bean sprouts, plus the garnish of fresh herbs that are characteristic of most authentic Vietnamese dishes.
VIETNAMESE CHICKEN NOODLE SOUP (PHO GA) - NADIA LIM
From nadialim.com
- Heat oil in a small fry pan on medium heat and gently cook shallots and garlic until caramelised and golden brown (about 4-5 minutes).
- In a large-size pot combine caramelised shallots and garlic, lemongrass, ginger, spice mix, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer. Simmer very gently for about 15 minutes to allow all the flavours to infuse and the chicken breasts are just cooked.
- Meanwhile, prep the vegetables and cook the noodles according to packet instructions until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
FRAGRANT VIETNAMESE CHICKEN SOUP - HEALTHY FOOD GUIDE
From healthyfood.com
- 1 Lightly spray a large saucepan with olive oil. Place over medium heat. Cook the garlic, the shallots, cinnamon, star anise, ginger and the lemongrass, stirring, for about 1–2 minutes, or until fragrant. Add stock and 3 cups of water; bring to the boil. Reduce heat, simmer, covered, for 10 minutes.
- 2 Add chicken to stock mixture. Simmer, covered, for 10 minutes. or until chicken is cooked through. Transfer to a clean board and set aside to cool. Shred with two forks.
- 3 Strain stock and discard solids. Return stock to saucepan, place over medium-high heat and bring to the boil. Add snow peas and carrot, and simmer for 2 minutes. Add bok choy and bean sprouts, and remove from heat.
VIETNAMESE CHICKEN NOODLE BOWL - SEASONS AND SUPPERS
From seasonsandsuppers.ca
- Marinate the chicken: In a small bowl, combine the 1/4 cup coconut milk, lemongrass and sambal oelek and stir to combine. Remove the skin from the chicken thighs and discard. (Use a paper towel to grab an edge and pull off). Place thighs in a large plastic storage bag and pour in marinade, tossing to coat chicken. Seal and refrigerate for at least 2 hours (or up to 8 hours).
- Once chicken has marinated, remove chicken from marinade (you can discard marinade), and place chicken in a large pot or Dutch oven on the stove-top. Add the stock ingredients - the chicken stock, garlic, carrots, onion and ginger. Bring to a boil, then reduce heat to low (just enough to maintain a slow simmer), COVER and allow to barely for 1 - 1 1/2 hours, checking once in a while to make sure it's just barely simmering, until chicken falls apart easily.
- *SLOW COOKER INSTRUCTIONS: Place chicken and stock ingredients in slow cooker. Cover and cook on low for about 7 hours. Proceed as detailed below.
21 SIMPLE VIETNAMESE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
- Banh Mi. Banh mi is among the most loved street foods in Vietnam. It features a soft, airy baguette filled with meat, pickled vegetables, herbs, and seasoning.
- Pho. Pho is literally everywhere in Vietnam — restaurants, streets, and households. If you don’t know what pho is, it’s a noodle soup made with beef broth, ginger, fish sauce, onion, and a couple of aromatic spices.
- Vietnamese Crepes. Vietnamese crepes are highly popular in the north, south, and central regions of the country. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
RECIPETIN EATS' VIETNAMESE CHICKEN RECIPE - GOOD FOOD
From goodfood.com.au
- 1. Mix marinade ingredients in a bowl. Add chicken, turn to coat. Marinate for a minimum of 3 hours, preferably overnight.
- 2. Heat oil in a skillet or frypan over medium-high heat. Cook chicken for 3 minutes on each side or until deep golden brown. If they darken too quickly, reduce heat. Alternatively, barbecue the chicken over medium heat for 4 minutes on each side.
21 MUST-TRY VIETNAMESE DISHES - VIETNAM TOURISM
EASY VIETNAMESE PHở Gà SOUP - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
- In large heavy pot, add chicken broth, water, Pho cubes, onions, garlic cloves, ginger root, and lemon. Bring to a boil and lower to a simmer, partially covered for 2 hours. Meanwhile, put spices in a cheesecloth and tie with string. Add spice packet for the last 20 minutes. Discard spices and strain the broth. Return broth to the pot and keep at a low simmer.
- During last 30 minutes of cooking, soak the rice noodles in water for 20 minutes and strain. Bring a large pot of lightly salted water to a boil and add rice noodles. Cook noodles until just done, about 5 minutes (firm but not mushy). Remove soup from stove. Add in sliced chicken just before serving (chicken will cook very quickly in the hot broth).
- To assemble soup: Place some noodles at the bottom of the bowl. Ladle soup over noodles, including sliced chicken. Serve with veggie toppings and sauces.
PHO (VIETNAMESE CHICKEN NOODLE SOUP) | HOW TO FEED A LOON
From howtofeedaloon.com
- In a small saucepan, heat the oil over medium-high until it registers 350 F on a deep-fry thermometer.
VIETNAMESE CHICKEN NOODLE SOUP RECIPE (SúP NUI Gà ...
From hungryhuy.com
- Add chicken, onion, salt, sugar, and MSG into a large pot. Add enough water to cover, bring to a boil, then reduce to a simmer. It should take about 10-15 minutes of simmering to finish.
- Check the doneness of the chicken as each 1-2 minutes pass. The chicken should be white in the center and have the juices run clear. Adjust seasoning as needed.
VIETNAMESE CHICKEN SALAD RECIPE - FOOD & WINE
From foodandwine.com
- Cut each chicken breast into five diagonal strips. In a medium saucepan, combine the broth, 1/4 of the scallions, and 1/4 teaspoon of the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Cook over low heat for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the pan and shred it.
- In a large bowl, combine the shredded chicken, the remaining scallions, the cabbage, carrots, and 4 tablespoons of the herbs, if using. In a small glass or stainless-steel bowl, whisk together the lime juice, soy sauce, sugar, red-pepper flakes, and the remaining 1/4 teaspoon salt. Toss the salad with the dressing. Sprinkle with the remaining 2 tablespoons chopped herbs and the peanuts.
22 EASY VIETNAMESE RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
- Vietnamese Soup with Stuffed Cabbage. With traditional Vietnamese rice dinners, the meal isn’t complete without a delicious soup side dish, which they refer to as “Canh.”
- Vietnamese Spring Rolls. One of our favorite Vietnamese appetizers is spring rolls. With its delicate rice paper translucent presentation, many people think this dish would be difficult to make.
- Pok Pok Wings. Pok Pok wings are irresistibly sticky, crispy, garlicky wings that you can’t get enough of. These chicken wings are marinated in a savory fish sauce and deep-fried until they are nice and crispy.
VIETNAMESE CHICKEN PHO SOUP (PHO GA) | RECIPETIN EATS
From recipetineats.com
- Char onion & ginger - Heat oil in a 6 litre / 6 quart pot (Note 5) over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
QUICK AND EASY CHICKEN PHO (VIETNAMESE ... - PHOTOS & FOOD
CHICKEN PHO (THE BEST VIETNAMESE PHO ... - RASA MALAYSIA
From rasamalaysia.com
- Place the onions and ginger directly on a medium-hot grill. Using tongs, rotate onion and ginger occasionally, cooking until slightly soft. Set aside.
- Put cinnamon sticks, coriander seeds, peppercorns, star anise, and cardamom in a dry skillet and toast for five minutes to release the oil.
- To achieve a clear broth, put both chicken and bones in a 10 quart soup pot. Fill water to cover the chicken. Bring to a boil over high heat; let it boil vigorously for 3 minutes to release the impurities. Pour the chicken and water into a clean sink, and then rinse the chicken and bones with cold water to wash off all residue.
EASY VIETNAMESE CHICKEN PHO - DISH BY DISH
From dishbydish.net
- Combine chicken stock, water, ginger, soy sauce and fish sauce in a large pot over high heat, then cover and bring to a boil.
- While stock mixture is simmering, place rice noodles in a heat proof bowl and cover it with boiling water.
VIETNAMESE CHICKEN PHO - LOVE FOOD NOURISH
From lovefoodnourish.com
4.8/5 (28)Total Time 1 hr 10 minsCategory Main CoursePublished 2021-04-14
VIETNAMESE CHICKEN CURRY RECIPE - OLIVEMAGAZINE
From olivemagazine.com
VIETNAMESE CHICKEN STOCK RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
VIETNAMESE CHICKEN RICE (COM GA) | VIETNAMESE ... - FOOD
From sbs.com.au
BEST FLAVOURFUL VIETNAMESE DISHES TO MAKE AT HOME, FROM ...
From foodnetwork.ca
VIETNAMESE HOMEMADE PORK STOCK/BROTH (NUOC LEO SUON HEO ...
From vickypham.com
VIETNAMESE CHICKEN STOCK RECIPE - FOOD.COM
From pinterest.com
VIETNAMESE FOOD IMAGES, STOCK PHOTOS & VECTORS - SHUTTERSTOCK
From shutterstock.com
SUPER EASY VIETNAMESE CHICKEN CURRY RECIPE · I AM A FOOD ...
From iamafoodblog.com
VIETNAMESE FOOD STOCK PHOTOS, PICTURES & ROYALTY-FREE ...
From istockphoto.com
VIETNAMESE CHICKEN SALAD (GOI GA)
From foodnetwork.ca
VIETNAMESE CHICKEN RICE PORRIDGE - CHAO GA | WANDERCOOKS
From wandercooks.com
VIETNAMESE FOOD PICTURES, VIETNAMESE FOOD STOCK PHOTOS ...
From depositphotos.com
VIETNAMESE CHICKEN FEET RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STEAMED VIETNAMESE MUSSELS IN CHICKEN STOCK ... - FOOD NETWORK
From foodnetwork.co.uk
THE BEST DISHES TO EAT IN VIETNAM - CULTURE TRIP
PHO STYLE CHICKEN STOCK - FOOD NEWS
From foodnewsnews.com
RECIPETIN EATS X GOOD FOOD: VIETNAMESE CHICKEN
From goodfood.com.au
VIETNAMESE FOOD CHICKEN HIGH RESOLUTION STOCK PHOTOGRAPHY ...
From alamy.com
VIETNAMESE CHICKEN BROTH WITH ZUCCHINI NOODLES ARCHIVES ...
From swoonfood.com
CHICKEN BANH MI STOCK PHOTOS, PICTURES & ROYALTY-FREE ...
From istockphoto.com
COOK THIS: ROAST CHICKEN NOODLE SOUP FROM VIETNAMESE FOOD ...
From nationalpost.com
VIETNAMESE CHICKEN HIGH RESOLUTION STOCK PHOTOGRAPHY AND ...
From alamy.com
VIETNAMESE RICE PORRIDGE/CONGEE WITH HOMEMADE STOCK AND ...
From vickypham.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #soups-stews #poultry #vegetables #asian #easy #stocks #chicken #stove-top #dietary #inexpensive #meat #onions #taste-mood #savory #equipment #3-steps-or-less #4-hours-or-less
You'll also love