Ingredients with Measurements:
- 8 cups of chicken broth
- 1 lb of boneless, skinless chicken thighs, sliced into thin strips
- 1 tbsp of vegetable oil
- 1 tbsp of minced garlic
- 1 tbsp of minced ginger
- 1 tbsp of fish sauce
- 1 tbsp of soy sauce
- 1 tbsp of sugar
- 1 tbsp of lime juice
- 1 tbsp of chili paste
- 1 cup of pickled lime (chanh muối)
- 8 oz of rice noodles
- 1 cup of bean sprouts
- 1 cup of sliced green onions
- 1 cup of chopped cilantro
- 1 cup of chopped basil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Soup bowls
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger and cook until fragrant, about 1 minute.
2. Add the chicken broth, fish sauce, soy sauce, sugar, lime juice, and chili paste. Bring to a boil and then reduce heat to low and let simmer for 10 minutes.
3. Add the sliced chicken and cook for 5-7 minutes until cooked through.
4. While the chicken is cooking, prepare the rice noodles according to package instructions.
5. Once the chicken is cooked, add the pickled lime and let simmer for an additional 5 minutes.
6. To serve, divide the cooked rice noodles among soup bowls. Ladle the soup over the noodles and top with bean sprouts, green onions, cilantro, and basil. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the garlic and ginger, low heat for simmering the soup.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 35g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Regular limes can be used instead of pickled limes.
Variations:
- Add sliced mushrooms or bok choy for extra vegetables.
- Use different types of noodles such as egg noodles or udon noodles.
- Add a boiled egg or sliced avocado as a topping.
Tips and tricks:
- To save time, use pre-cooked rotisserie chicken instead of raw chicken.
- Adjust the amount of chili paste to your desired level of spiciness.
- Make the soup ahead of time and reheat when ready to serve.
Storage instructions:
Store any 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 a large bowl and garnish with additional cilantro and basil.
Garnishes:
Bean sprouts, green onions, cilantro, and basil.
Pairings:
Serve with a side of steamed rice or a crusty baguette.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
If the soup is too salty, add more water or broth to dilute the saltiness.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chanh muối is a traditional Vietnamese condiment made by pickling limes in salt and sugar. It is commonly used in Vietnamese cuisine to add a sour and salty flavor to dishes.
Flavor profiles:
Sour, salty, spicy, and savory.
Serving suggestions:
Serve the soup hot and garnished with fresh herbs.
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Region: Vietnamese