Vietnamese Chicken Soup With Rice

  • Jen Angotti
  • 10/3/16

Last week, DC was grey and rainy which is perfect soup weather. When I saw this recipe in Bon Appétit’s October issue, I immediately decided to try it.  It was exactly as described: “a [flavorful] porridge-y, comforting soup”. Yum!

Ingredients

2 skinless, boneless chicken breasts
1 4×4 piece of dried combo
1 2″ piece ginger, peeled and crushed
3 star anise pods
1 2″ cinnamon stick
2 whole cloves
4 cups chicken broth
1 cup glutinous (sticky) rice or sushi rice, rinsed
1 Tbsp or more fish sauce
1 tsp palm or light brown sugar
1 scallion, thinly sliced
1 jalapeño, thinly sliced
1/2 cup cilantro leaves
1/4 cup thinly sliced white onion

Preparation

Bring chicken, comb, ginger, star anise, cinnamon, cloves, stock and 2 cups of water to a simmer in a large pot over medium heat.  Reduce heat to maintain a lower simmer and cook until chicken is tender.  Transfer chicken to a plate.

Strain broth through a fine mesh sieve into a large bowl.  Discard solids. Return broth to pot and add rice, fish sauce, and palm sugar. Bring to a simmer and cook until rice is very tender, 18-20 minutes. Shred chicken and return to pot.  Season soup with more fish sauce.

Divide soup among bowls; top with scallion, jalapeño, cilantro and onion.  (as you can see, I only went for the cilantro.  my husband added pickled jalapeños, cilantro and scallion to his but it disappeared before I was able to take a photo!)

recipe via Bon Appétit
 
 

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Jen Angotti excels at helping buyers and sellers achieve their real estate dreams. She offers concise, realistic advice on how to navigate any real estate transaction. Her clients appreciate her attention to detail, willingness to answer questions and patience.

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