Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can (14.5 ounces) diced tomatoes
- 6 cups chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces rice vermicelli noodles
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Colander
- Soup ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Stir in the tomato paste and cook for 1 minute.
4. Add the diced tomatoes, chicken broth, fish sauce, sugar, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
5. While the soup is simmering, cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water.
6. To serve, divide the noodles among soup bowls. Ladle the soup over the noodles. Top with green onions and cilantro. Serve with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 45g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or tofu for a vegetarian option.
- Vegetable oil can be substituted with canola oil or olive oil.
- Rice vermicelli noodles can be substituted with egg noodles or udon noodles.
Variations:
- Add shrimp or crab meat to the soup for a seafood twist.
- Add sliced mushrooms or baby bok choy for extra vegetables.
- Use beef broth instead of chicken broth for a heartier soup.
Tips and tricks:
- To make the soup spicier, add a sliced jalapeño or red pepper flakes.
- To save time, use pre-cooked rotisserie chicken instead of cooking the chicken from scratch.
- To make the soup more flavorful, add a tablespoon of shrimp paste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in colorful bowls with lime wedges on the side.
Garnishes:
Top the soup with additional cilantro, sliced jalapeño, or bean sprouts.
Pairings:
Serve the soup with steamed rice or a side salad.
Suggested side dishes:
- Vietnamese spring rolls
- Grilled shrimp skewers
- Stir-fried vegetables
Troubleshooting advice:
- If the soup is too salty, add more water or chicken broth to dilute the saltiness.
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Bún Riêu Gà is a popular Vietnamese soup that originated in the northern region of Vietnam. The soup is known for its tangy and savory flavor, which comes from the combination of tomatoes, fish sauce, and chicken broth.
Flavor profiles:
The soup has a tangy and savory flavor, with a hint of sweetness from the sugar. The chicken adds a rich and meaty flavor, while the rice noodles provide a chewy texture.
Serving suggestions:
Serve the soup hot with lime wedges on the side for squeezing over the soup.
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Region: Vietnamese