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Vietnamese style chicken noodle soup. What could be more comforting?
Fill a large bowl with hot water and add the glass noodles. Soak noodles for at least 15 minutes until they have softened.
In a medium-size pot, add chicken stock, fish sauce, peppercorns and ginger. Bring to a simmer and add chicken breast. Continue poaching chicken breast until it is fully cooked, about 8 minutes–depending on size. Remove the chicken breast. Once it’s cooled slightly, slice or shred the meat.
Turning back to the the broth, skim off any impurities that may have formed. Taste and adjust the seasonings—adding more pepper or a dash of fish sauce as needed. Keep the broth at a low simmer to ensure it stays hot.
Drain the glass noodles and add to bowls. Sprinkle with scallions, cilantro, and arrange chicken slices on top. Ladle hot broth over the noodles. Garnish with additional scallions, chilies, basil, and lime.
Note: It’s important that the broth remain piping hot when it’s poured over the noodles. The heat will finish cooking the glass noodles.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!