Soup > Asian Soups > Vietnamese Soups > Ngò Om Soup

Ngò Om Soup with Rice Paddy Herb Recipe

Ingredients with Measurements:
- 1 lb. bone-in chicken thighs
- 8 cups water
- 1 tbsp. fish sauce
- 1 tbsp. sugar
- 1 tsp. salt
- 1 tbsp. vegetable oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp. ginger, minced
- 1 cup rice paddy herb leaves, chopped
- 1 cup bean sprouts
- 1 red chili pepper, sliced
- 2 green onions, sliced
- 1 lime, cut into wedges

Special equipment needed: None

Step-by-step instructions:
1. In a large pot, add the chicken thighs and water. Bring to a boil and skim off any foam that rises to the surface.
2. Add fish sauce, sugar, and salt. Reduce heat to low and simmer for 30 minutes or until the chicken is cooked through.
3. Remove the chicken from the pot and let it cool. Once cooled, remove the meat from the bones and shred it into bite-sized pieces. Set aside.
4. In a separate pan, heat vegetable oil over medium heat. Add onion, garlic, and ginger. Cook until fragrant, about 2-3 minutes.
5. Add the shredded chicken, rice paddy herb leaves, and bean sprouts to the pot with the chicken broth. Simmer for 10 minutes.
6. Serve hot with sliced red chili pepper, green onions, and lime wedges on the side.

45 minutes
Temperature: Low heat
Serving size: 4-6 servings

Nutritional information:
- Calories: 210
- Fat: 8g
- Carbohydrates: 10g
- Protein: 25g

Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or tofu.
- Rice paddy herb leaves can be substituted with cilantro or basil.

Variations:
- Add sliced mushrooms for a heartier soup.
- Use shrimp instead of chicken for a seafood version.

Tips and tricks:
- To make the soup more flavorful, add a stalk of lemongrass to the pot with the chicken broth.
- If you can't find rice paddy herb leaves, try using a combination of mint and cilantro.

Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat soup in a pot over low heat until heated through.

Presentation ideas:
- Serve soup in individual bowls with lime wedges on the side.

Garnishes:
- Sliced red chili pepper and green onions.

Pairings:
- Serve with steamed rice or crusty bread.

Suggested side dishes:
- Vietnamese spring rolls or a side salad.

Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.

Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Ngò Om Soup is a traditional Vietnamese soup made with rice paddy herb, which is a popular herb in Southeast Asia.

Flavor profiles:
- The soup is savory and slightly sweet with a hint of spice from the red chili pepper.

Serving suggestions:
- Serve hot as a main dish or as a starter for a Vietnamese-inspired meal.

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Region: Vietnamese

Taste: Savory, Umami, Herbal, Earthy, Aromatic