Vietnamese-Style Noodle Soup with Chicken and Napa Cabbage

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For this soup, be sure to have all the vegetables and herbs ready at hand. yOU CAN ADD WHOLE SHRIMP TO THE BOWL

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Ingredients

  • Ingredients
  • Noodles
  • 8 ounces thick rice noodles
  • Broth
  • 5 cupslow-sodium chicken broth
  • 4 medium cloves garlic, smashed and peeled
  • 2 inch piece fresh ginger, peeled, cut into 1/8-inch rounds, and smashed
  • 2 star anise
  • 3 tablespoons Asian fish sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons granulated sugar
  • Soup
  • 12 ounces boneless, skinless chicken, trimmed of excess fat
  • Table salt
  • 1/2 medium Napa cabbage, rinsed and sliced thin crosswise (about 4 cups)
  • 2 scallions, white and green parts, sliced thin on an angle
  • 1/2 cup loose-packed fresh mint leaves, torn in half if large
  • 1/2 cup loose-packed fresh cilantro leaves
  • 1/2 cup bean sprouts
  • 2 tablespoons chopped unsalted roasted peanuts
  • Lime wedges

Preparation

Step 1

Noodles


1. Bring 4 quarts water to boil in large pot. Off heat, add noodles, and let sit until tender, 10 to 15 minutes. Drain and distribute among individual serving bowls.


Broth


2. Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors. Add chicken thighs to the broth and simmer until cooked through, about 10 minutes. Remove chicken with slotted spoon and set aside; when cool enough to handle, slice thinly. Continue to simmer broth, return to pot; season to taste with additional salt if necessary. Cover and keep hot over low heat.


Assembling the Soup (see illustrations below):


3. Divide the noodles and cabbage among the bowls.


4. Add the chicken, then ladle in the broth.

5. tOP WITH BEAN SPROUTS


5. Sprinkle on all other ingredients and serve immediately, passing lime wedges separately.

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